Bakery-Style Vegan Chocolate Chip Muffins

These bakery-style vegan chocolate chip muffins have a light and fluffy texture, thanks to vegan sour cream. They are generously studded with dark chocolate chunks and finished with a sprinkle of coarse sugar for a crunchy topping. The recipe is easy to make and yields grown-up, gourmet muffins perfect for breakfast, brunch, or snacks. The batter is made with oat milk, flax eggs, and a mixture of spices for added flavor. Store the muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 5-6 days, or freeze for up to 3 months.