Bakery-Style Vegan Chocolate Chip Muffins

• 1 cup (240 mL) oat milk, (at room temperature) ↔ Replace
• ½ cup (115g) vegan sour cream, (at room temperature (see Note 1)) ↔ Replace
• 2 tablespoons flaxseed meal ↔ Replace
• 1 tablespoon apple cider vinegar ↔ Replace
• 2 3/4 cups (345g) all-purpose flour, (spooned and leveled or weighed ) ↔ Replace
• 2 ½ teaspoons baking powder ↔ Replace
• ½ teaspoon baking soda ↔ Replace
• ½ teaspoon fine sea salt ↔ Replace
• 1 teaspoon ground cinnamon ↔ Replace
• ¼ teaspoon ground nutmeg ((optional, adds a nice depth of flavor)) ↔ Replace
• ¾ cup (155g) organic cane sugar ↔ Replace
• ⅓ cup (75g) vegan butter, ( melted and slightly cooled (see Note 2)) ↔ Replace
• 2 teaspoons vanilla extract ↔ Replace
• 8 ounces (225g) 60 to 75% dark chocolate, (chopped OR 1 ½ cups (255g) vegan-friendly chocolate chips (see Note 3)) ↔ Replace
• 1 to 2 tablespoons coarse or raw sugar, (for sprinkling (optional but recommended, see Note 4)) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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