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    Home » Eggless Recipes » Eggless Muffins

    Eggless Chocolate Chip Muffins

    Published: Jul 27, 2020 · Last Modified: Mar 3, 2022 by Kanan Patel / 109 Comments

    Jump to Recipe Pin Recipe
    Eggless chocolate chip muffins pin

    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!! 

    stack of eggless chocolate chip muffins on a plate with few chocolate chips on side
    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredient Notes
    • 🎥Watch The Recipe Video
    • 👩‍🍳Step By Step Photo Instructions
    • 💭Expert Tips
    • 🧁Freezer Instructions
    • FAQs
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️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.

    Image of ingredients used in eggless chocolate chip muffins. Includes milk, vinegar, oil, vanilla, flour, sugar, baking powder, salt, chocolate chips

    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. 

    Collage of making homemade buttermilk. Showing adding vinegar to milk and mixing together.

    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.

    collage of 4 steps making muffin batter. Showing mixing dry ingredients and mixing wet ingredients.

    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.

    collage of 4 steps making muffins. Showing adding, mixing dry & wet, folding chocolate chips, diving batter into 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.

    Collage of 2 steps. Showing muffin batter with topping in a muffin pan and baked muffins in a muffin pan

    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

    Can I substitute all purpose flour with wheat flour?

    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.

    Can I use melted butter instead of oil?

    I would not recommend it. Oil makes muffins moist.

    Close up image of eggless chocolate chip muffin with one bite taken

    Check Out More Eggless Muffin Recipes

    • Eggless banana muffins 
    • Eggless blueberry muffins
    • Mocha muffins
    • Orange muffins
    • Eggless chocolate muffins

    PS Tried this eggless chocolate chip muffins recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback!
    Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    stack of eggless chocolate chip muffins on a plate with few chocolate chips on side
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    Eggless Chocolate Chip Muffins

    4.73 from 36 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    These are the BEST eggless chocolate chip muffins I have ever made! They are soft, moist and loaded with chocolate chips.
    Author: Kanan
    Course: Breakfast
    Cuisine: American
    Calories: 259kcal
    Servings 12
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    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
    Prevent your screen from going dark

    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.

    Video

    Nutrition

    Serving: 1muffin | Calories: 259kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 171mg | Potassium: 49mg | Fiber: 1g | Sugar: 17g | Vitamin A: 55IU | Calcium: 96mg | Iron: 1mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. P

      March 22, 2022 at 3:34 pm

      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.4 stars

      Reply
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