Step 1

Preheat the oven to 350°F (175°C) and line a 6-count muffin pan with cupcake liners.

Step 2

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg if using. Add the oil, vegan yogurt, and almond milk, and whisk until the batter is smooth. Add in the vanilla extract and white vinegar and stir until combined.

Step 3

Add the chocolate chips and stir again until the chocolate chips are evenly incorporated into the batter.

Step 4

Next, fill the muffin cups to the 4/5 with the batter. Top with more chocolate chips for decoration and bake for 18-20 minutes or until golden brown. Note: if using a crown muffin pan, bake them for 22-24 minutes.

Step 5

Let the muffins cool for at least 30 minutes before removing from the muffin pan. Enjoy still warm, or let them cool completely on a grid. Muffins will keep for up to 3 days stored at room temperature in an airtight container.