Eggless chocolate chip muffins recipe – very easy to make soft, moist and fluffy muffins recipe
The most beautiful and delicious part of these muffins is its topping. topping is made from ground cinnamon and sugar. It gets nice and crispy when it bakes. But it gets soft on second day but let me tell you it still tastes good on second day. If you are not cinnamon fan, then skip the topping part.
This is very versatile muffin batter. Skip the chocolate chips and cinnamon-sugar topping, you will have plain vanilla flavored batter. Now you can add whatever you are craving for like dried fruits, almonds, walnuts, fresh berries, raisins, dates. Choices are endless.
If you are vegan, you can make this vegan. Use vegan milk (rice milk or soy milk or almond milk) and vegan chocolate chips. And you will have vegan chocolate chips muffins.
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First time I made these muffins were about 6 months ago. and my husband took one bite, he did not believe that these are really eggless. They are so soft, fluffy, and moist with bread like texture. After that I made these yummy choco chip muffins so many times even I don’t remember how many times. Last time I made was this Saturday and took the photos. Today at Sunday night I am sharing it with you guys. I also make double chocolate muffins for him sometime.
This muffins are very easy to make. Add wet ingredients to dry. Then top it with cinnamon sugar topping and bake it. It will take only 35 minutes from start to finish, isn’t that great?
These eggless chocolate chips muffins have perfect sweetness and you will get chocolate chip in every bite.
Check out other eggless baking recipes using chocolate
Chocolate chip cookies // Chocolate cupcakes // Chocolate nankhatai // Chocolate brownies
How to make eggless chocolate chip muffins recipe:
1) Preheat the oven to 375 degree F or 190 degree C for at least 10 minutes. place the oven rack in center of the oven.
2) Line the 12 cups muffin pan with paper liners or just spray it with oil.
3) Add white vinegar to the milk. Keep it aside for 10 minutes. Meantime prep other ingredients for muffin
4) Mix the granulated sugar and cinnamon powder for topping and keep it aside till needed.
5) Now take all purpose flour, sugar, baking powder and salt in a bowl.
6) Mix it very well using wire whisk.
7) Make a well in center of the dry flour mixture. Add prepared milk mixture, oil and vanilla extract.
8) Beat it till it gets moistened. Do not over mix it.
9) Add chocolate chips.
10) Fold it in.
11) Divide the batter in 12 muffin cups.
12) Sprinkle the topping mixture on top of batter.
13) Bake in pre-heated oven for 19-20 minutes or till the toothpick inserted in center of the muffins comes out clean. Then remove it on wire rack.
14) After 5 minutes remove the muffins from the pan and let it cool completely on wire rack.
Make this eggless/Vegan chocolate chip muffins in your kitchen. Do let me know your feedback in the comments below.
Storing the muffins: They stay good for 2 days at room temperature in airtight container. It stays good for 3-4 days in refrigerator. But next day the crispy top layer will get soften. But still it tastes good.
Serving suggestion: If you have sweet tooth for morning, you can have it as a breakfast with a glass of milk. It is good as an after school snack for kids. It can be served as dessert as well.
Eggless chocolate chip muffins recipe (Vegan choco chip muffins)
Ingredients
For eggless chocolate chip muffins:
- 1 cup Milk (for vegan, use almond or soy milk)
- 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
- 2/3 cups Chocolate chips (for vegan, use vegan choco chips)
For topping:
- ½ teaspoon Ground cinnamon
- 1 tablespoon White granulated sugar
Instructions
- Preheat the oven to 375 degrees F or 190 degrees C for at least 10 minutes. place the oven rack in center of the oven.
- Line the 12 cups muffin pan with paper liners or just spray it with oil.
Making eggless chocolate chip muffins:
- Add white vinegar to the milk. Keep it aside for 10 minutes. Meantime prep other ingredients for muffin
- Mix the granulated sugar and cinnamon powder for topping and keep it aside till needed.
- Now take all purpose flour, sugar, baking powder and salt in a bowl. Mix it very well using wire whisk.
- Make a well in center of the dry flour mixture. Add prepared milk mixture, oil and vanilla extract.
- Beat it till it gets moistened. Do not over mix it.
- Add chocolate chips. Fold it in.
- Divide the batter in 12 muffin cups.
- Sprinkle the topping mixture on top of batter.
- Bake in pre-heated oven for 19-20 minutes or till the toothpick inserted in center of the muffins comes out clean. Then remove it on wire rack.
- After 5 minutes remove the muffins from the pan and let it cool completely on wire rack.
D. Kanough
Sorry to say but there is some error in measurements of Vinegar and Baking Powder. Baking powder should be 1 Teaspoon (tsp) and not 1 Tablespoon (tbsp)!
Pl confirm if this is correct.
Kanan
The measurements are right.
baking powder – 1 tablespoon
Vinegar – 1 teaspoon
Sara
Amazing recipe – absolutely loved the taste and texture of these muffins.
I was looking for an eggless recipe because we’d run out of eggs and wanted to do some baking with my toddler 🙂 my husband ate most of them and said they’re the best muffins he’s ever had!
Will try out some more of your recipes, and some more eggless cakes now, thank you!
Kanan
Wow, good to know that they liked these muffins.
Do let me know how you like other recipes.