Refined Sugar-Free Bakery Style Brioche Chocolate Chip Muffins (Edit recipe)

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Eggless. Nut-free. Easily made dairy-free and vegan. These deliciously mouthwatering, high-dome muffins have the most soft + tender crumb with a golden crispness around the edges. So perfect slathered in softened butter. Since there is zero refined sugar in the muffins, the sweet, chocolaty flavor of the Pascha 55% chocolate chips is enhanced even more. See in the notes section why I used dairy milk in this recipe.

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 12

Ingredients

2.25 cups Milk, I used 2% organic dairy milk, however, you will get the same results with unsweetened vanilla almond milk or oat milk
1 Tbsp Apple Cider Vinegar
10 Tbsp Plant Based Butter, Melted in microwave; cooled 2-3 minutes before adding to bowl, plus more for spreading on muffins
2 tsp Pure Vanilla Extract
3 cups All Purpose Flour
1 Tbsp Baking Powder
0.5 tsp Baking Soda
0.5 tsp Salt
8.8 oz Pascha 55% Organic Vegan Semi-Sweet Dark Chocolate Chips, 1 bag; mix 1 1/3 cups into batter and reserve 1/4 cup for topping muffins before baking

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400°. Line 12 cup, nonstick muffin pan with paper liners. Lightly mist paper liners with nonstick spray; set aside.
Combine milk and vinegar in small bowl; allow to sit 10 minutes.
In large bowl, stir to combine melted butter, milk mixture and vanilla extract.
In medium bowl, whisk to combine flour, baking powder, baking soda and salt.
Add dry mixture to bowl with wet mixture; stir to combine. (Note: Once you’ve added the flour mixture, you will see that the butter has slightly solidified in a thin layer at the top. As you’re stirring, you’ll see some small flecks of solidified butter that remain, which helps to enhance the soft interior texture, once baked).
Stir in 1 1/3 cups chocolate chips.
Spoon batter into prepared muffin cups, slightly over-filling each one. Dot tops with 4-5 remaining chocolate chips.
Bake at 400° for 7 minutes. Reduce oven temperature to 350°; bake an additional 23 minutes.
Cool in pan 20 minutes before removing to wire rack to continue cooling. Serve with softened butter. Leftover muffins can be stored in an airtight container at room temperature for 2 days (muffins can also be individually wrapped and frozen for up to 2 months).

Notes

I made these muffins with 2% organic dairy milk since my son, with a dairy allergy, passed his doctors’ in-office “baked milk” challenge, so now he has to consume “baked milk” at least 3-4+ times per week. What passing the “baked milk” challenge means is, the dairy milk needs to be added to a baked good (muffins are the easiest) that must be baked for at least 30 minutes at a minimum of 350 degrees. I have made this recipe with unsweetened vanilla almond milk and oat milk with the same results. Other plant-based milks should work as a substitute for the dairy milk to make recipe dairy-free and vegan.

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Show nutritional information

This is our estimate based on online research.
Calories:	362
Fat:	18 g
Carbohydrates:	40 g
Protein:	7 g
Cholesterol:	7 g
Sodium:	377 mg
Fiber:	2 g
Sugars:	12 g
Calculated per serving.