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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❤️About This Recipe
- 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 eggless chocolate chip 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.
🎥Watch The Recipe Video
👩🍳Step By Step Photo Instructions
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 chocolate chip 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.
🧁Freezer 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.
VS
I think the baking powder is too much! You put 1 tablespoon instead of 1 teaspoon?
But otherwise the ingredients are good.
Kanan Patel
I have made these muffins multiple times with 1 tablespoon of baking powder. Trust me it is not too much.
It gives the best result.
Nc
Sounds really good recipe. Can we try real Indian style buttermilk ( mixed yogurt and water)?
Kanan Patel
yes you can use Indian buttermilk (chaas)
aparna raghu
Can you please make this a hluten-free recipe for me?
Kanan Patel
personally I have not tried making it gluten free.
I do not have expertise into gluten-free baking.
Ayesha Gyan punjabi
Failed taste. r u sure about 1 table spoon of baking powder. I rechecked the recipe n went ahead. The taste failed. The texture was so pretty. It turned out quite bitter n not at all sweet.
Kanan Patel
Yes, 1 tablespoon is the correct measurement.
To avoid bitter flavor, try using aluminum free baking powder.
Twizzy
Didn’t work very well, batter was very thick and the muffins were very dense not like others I have made before.
Kanan Patel
Sorry for your fail. Can you give me any details, did you followed the recipe or changed the ingredients? after that I can comment
Nikita
If I don’t hav vinegar then what can I use.
Kanan
Same amount of fresh lemon or lime juice