Bakery-Style Vegan Chocolate Chip Muffins

Ingredients

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

Nutrition (per serving)