These are the BEST eggless chocolate chip muffins recipe I have ever made! They are soft, moist and loaded with choco chips. Trust me you won’t believe these are the muffins without eggs!!
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❤️ You'll Love Eggless Chocolate Chip Muffins
- It requires 10 ingredients only.
- This muffins batter comes together in 15 minutes only.
- It has soft, moist and bread-like texture the same as you get in egg version.
- It has a cinnamon-sugar topping. While muffins are fresh, the topping stays crispy. And it gets soft the second day but still delicious. (Not the cinnamon fan, skip the topping).
- This is a very versatile muffin batter. Skip chocolate chips and topping, you will have the nice vanilla-flavored batter ready. Customize however you like (a few ideas, add dried fruits, nuts, berries, raisins, dates)
🧾 Ingredient Notes
You will need only 10 ingredients to make these muffins. Here is the pic, I am sure you’ll have everything in your pantry.
- Milk+Vinegar: here I have combined both to make homemade buttermilk. If you have store-bought buttermilk ready in your fridge then use that. Make sure milk or buttermilk is at room temperature.
- Oil: I recommend using flavorless oil like corn, canola, vegetable, safflower, etc.
- Chocolate chips: I have used milk chocolate chips. You can use white chocolate chips, butterscotch chips, peanut butter chips. If you like less sweet then use dark chocolate chips.
🎥 Eggless Chocolate Chip Muffins Recipe Video
👩🍳 How to make eggless chocolate chip muffins without eggs?
1) Take milk in a bowl or measuring cup, add vinegar.
2) Mix and let it sit for 10 minutes, you will notice the milk has curdled slightly.
While this mixture is resting, line a 12 cup muffin tray with paper muffin liners or spray with nonstick cooking spray. Preheat the oven to 375°F (or 190°C). Then prep the rest of the ingredients.
3) Take dry ingredients (all purpose flour, sugar, salt, baking powder) in a bowl.
4) Whisk till everything is incorporated well.
5) In another big bowl, add wet ingredients (milk+vinegar mixture, vanilla, oil).
6) Beat it using a wire whisk till everything comes together.
7) Now add dry ingredients to the wet.
8) Start mixing with a wire whisk and halfway through switch to a spatula to avoid overmixing.
9) Then add chocolate chips and fold them into the batter.
10) Divide into the prepared muffin pan.
11) Now in a small bowl mix sugar and cinnamon powder, sprinkle over the muffins.
12) Bake into the preheated oven for 19-20 minutes. Or till the toothpick inserted in the center comes out clean. Let the muffins cool for 5 minutes in the pan itself then transfer to the cooling rack.
More Eggless Baking Recipes Using Chocolate:
- Eggless chocolate chip cookies
- Eggless chocolate cupcakes
- Eggless chocolate cake
- Eggless chocolate brownies
💭 Expert Tips
- Don’t Over-mix: When combined dry and wet ingredients, do not over mix. This is very important to make fluffy and soft eggless muffins. If you overmix, you will get dense, tough muffins.
- This is the thick muffin batter, do not tempted to any other liquid into the batter.
- You can make it vegan by substituting regular milk with any vegan milk and using vegan chocolate chips. Yes, I have tried myself and it works.
🧁 Freezeing Instructions
- Let the muffins cool down completely. Wrap individual muffins into plastic wrap.
- Store in a freeze-safe ziplock bag and free up to 3 months.
- To defrost the muffins, let it thaw at room temperature for few hours.
- Keep in mind that cinnamon-sugar topping will get soft.
FAQs
Personally, I have not tried it. To do so, few changes are required in the recipe and without trying I cannot say. But if you try, do let me know in the comments.
I would not recommend it. Oil makes muffins moist.
PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback!
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📋 Recipe Card
Eggless Chocolate Chip Muffins
Ingredients
- 1 cup Milk at room temperature
- 1 teaspoon White distilled vinegar
- 2 cups All purpose flour (maida)
- ½ cup White granulated sugar
- 1 tablespoon Baking powder
- ¼ teaspoon Salt
- ½ cup Oil
- 1 teaspoon Pure vanilla extract
- ⅔ cups Chocolate chips
For Topping:
- ½ teaspoon Ground cinnamon
- 1 tablespoon White granulated sugar
Instructions
- Mix milk and vinegar. Let it sit for 10 minutes, you will notice the milk has curdled slightly.
- While this mixture is resting, line a 12 cup muffin tray with paper muffin liners or spray with nonstick cooking spray.
- Preheat the oven to 375°F (or 190°C).
- Take dry ingredients (all purpose flour, sugar, salt, baking powder) in a bowl. Whisk till everything is incorporated well.
- In another big bowl, add wet ingredients (milk+vinegar mixture, vanilla, oil). Beat it using a wire whisk till everything comes together.
- Now add dry ingredients to the wet. Start mixing with a wire whisk and halfway through switch to a spatula to avoid overmixing.
- Then add chocolate chips and fold them into the batter.
- Divide into the prepared muffin pan.
- Now in a small bowl mix sugar and cinnamon powder, sprinkle over the muffins.
- Bake into the preheated oven for 19-20 minutes. Or till the toothpick inserted in the center comes out clean.
- Let the muffins cool for 5 minutes in the pan itself then transfer to the cooling rack.
Notes
- Milk+Vinegar: I have combined both to make homemade buttermilk. If you have store-bought buttermilk ready in your fridge then use that. Make sure milk or buttermilk is at room temperature.
- Oil: I recommend using flavorless oil like corn, canola, vegetable, safflower, etc.
- Variations: This is a very versatile muffin batter. Skip chocolate chips and topping, you will have the nice vanilla-flavored batter ready. Customize however you like (a few ideas, add dried fruits, nuts, berries, raisins, dates).
- Don’t Over-mix: When combined dry and wet ingredients, do not over mix. This is very important to make fluffy and soft muffins. If you overmix, you will get dense, tough muffins.
- This is the thick muffin batter, do not tempted to any other liquid into the batter.
- Make vegan muffins: substitute the regular milk with any vegan milk and use vegan chocolate chips. Yes, I have tried myself and it works.
P
Made the muffins accorrding to the recipe, they turned out just fine.
They have more of a dense texture but thats to be expected when cooking without egg.
I would make them again.