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Eggless chocolate chip muffins recipe (Vegan)

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Eggless chocolate chip muffins recipe – very easy to make soft, moist and fluffy muffins recipe

Eggless chocolate chip muffins recipe | Vegan chocolate chip muffins

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.

Eggless chocolate chip muffins recipe | Vegan chocolate chip 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:

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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.
Eggless chocolate chip muffins recipe | Vegan choco chip muffins

5) Now take all purpose flour, sugar, baking powder and salt in a bowl.

6) Mix it very well using wire whisk.
Eggless chocolate chip muffins recipe | Vegan choco chip muffins

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.
Eggless chocolate chip muffins recipe | Vegan choco chip muffins

9) Add chocolate chips.

10) Fold it in.
Eggless chocolate chip muffins recipe | Vegan choco chip muffins

11) Divide the batter in 12 muffin cups.

12) Sprinkle the topping mixture on top of batter.
Eggless chocolate chip muffins recipe | Vegan choco chip muffins

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.
Eggless chocolate chip muffins recipe | Vegan choco chip muffins

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 chocolate chip muffins

Eggless chocolate chip muffins recipe | Vegan chocolate chip muffins
4.79 from 14 votes
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Eggless chocolate chip muffins recipe (Vegan choco chip muffins)

US measuring cups are used (1 cup = 240 ml)
Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 12 regular sized muffins
Author Kanan

Ingredients (1 cup = 240 ml)

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

  1. 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.
  2. Line the 12 cups muffin pan with paper liners or just spray it with oil.

Making eggless chocolate chip muffins:

  1. Add white vinegar to the milk. Keep it aside for 10 minutes. Meantime prep other ingredients for muffin
  2. Mix the granulated sugar and cinnamon powder for topping and keep it aside till needed.
  3. Now take all purpose flour, sugar, baking powder and salt in a bowl. Mix it very well using wire whisk.
  4. Make a well in center of the dry flour mixture. Add prepared milk mixture, oil and vanilla extract.
  5. Beat it till it gets moistened. Do not over mix it.
  6. Add chocolate chips. Fold it in.
  7. Divide the batter in 12 muffin cups.
  8. Sprinkle the topping mixture on top of batter.
  9. 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.
  10. After 5 minutes remove the muffins from the pan and let it cool completely on wire rack.
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Comments

  2. Hi, can you chk the measurements,?
    Is it 1 tsp vinegar and 1tbsp soda? I dont think so…i tried the exact recipe a d it came out very hard..
    thanks

    Reply

  3. Had to make this into a 20cm sized cake as I realised I had packed away my muffin tins.
    Kept it as a vanilla cake with strawberry frosting and it was so nice.
    Moist and fluffy on the inside.
    Will make again, but next time as choc chip muffins!

    Thank you.

    Reply

  4. Delicious! I made these gluten free and therefore added an extra 1/4 cup of milk and 1/2 teaspoon of xanthum gum. Was a bit surprised at the amount of baking powder, but the truth is the texture and flavour are great. Thanks!

    Reply

  5. These eggless cupcakes were amazing. They didn’t last long! My daughter is allergic to egg so I am always baking eggless and not always successful at it. These cup cakes were moist and even rose up a little. Oh, I used butter instead of oil. Will make this again. Thanks so much for the recipe.

    Reply

  6. Hi kahan, I tried this with whole wheat flour.
    It wasn’t that fluffy although it tastes awasome.

    Can you tell me how to convert all purpose flour (maida) recipes to whole wheat recipes (atta) effectively?

    Thanks in advance!!

    Reply

    • There is no specific thumb of rule for replacing all purpose flour with wheat flour. Every recipe is different. Based on other ingredients used, recipe requires changes. I can’t tell without trying

      Reply

  7. Kanan, thank you for this wonderful recipe. I’m enjoying these as I type! Absolutely delicious and simple. Proves there’s really no need for dairy! Thank you thank you! I will be baking these again and again!

    Reply

  8. Excellent muffin! Made them as a “Tomorrow Morning” treat for grandkids ..but caved in and tried one tonight . Very good and like you stated can be used in many ways. Thank you. I will check out more of your recipes.

    Reply

  9. Hi,

    My name is Naomi. I love your muffin recipe. I made them with my mommy and we used peanut butter chips instead of chocolate chips because I don’t like chocolate chips.

    Your recipe is the best!

    Thank you,
    Naomi Burgess

    Reply

  10. These were fantastic. My daughter with an egg allergy loved them. I was out of chocolate chips so I used fresh apple and added cinnamon to the recipe and they were awesome.

    Reply

  11. Hi,

    Just wanted to say thank you for this great recipe! It has been a long time since I baked anything and this was a great recipe to start again with. It was easy to follow, and the muffins are absolutely delicious!

    Thank you!

    Reply

  12. Thank you so much for share this wonderful recipe.My daughter has several Food Allergy which makes to bake really difficult…This one she absolutely loved!!!

    Reply

  13. Kids absolutely loved them. Thanks for a great share.
    Will make again and keep in my collection.
    Thanks again.

    Reply

  14. In the above receipt of chocolate chip cupcakes, is it mandatory to use white vinegar and vanilla extract.

    I am getting vanilla essence in the shop and not /not vanilla extract.
    are they both the same things.

    I am not able to find white vinegar in the market
    Can I replace it with something else.

    thanks

    Reply

    • Vanilla essence is artificial flavor while vanilla extract is pure. I know that extract is not available in India. You can use vanilla essence or vanilla bean powder.
      Instead of white vinegar use same amount of freshly squeezed lemon juice.

      Reply

  15. These muffins that are the best chocolate chip muffins, vegan or not, I’ve ever made. I doubled the recipe, left out the vinegar and used melted coconut oil in the recipe. After doubling I added an additional half cup melted coconut oil. I was generous with the chocolate chips. Thanks so much for them!

    Reply

  16. Hi…..I just want to know is there any replacement for vineger…..I mean can I use anything else instead of vineger……plz do reply….coz I tried to make muffen for many time but it turn in to disaster every time…I fond this recipe quite easy so dying to try this 1…..

    Reply

  17. I tried making these but the chocolate chips seem to sink to the bottom of the case rather than all over the cake. How can I rectify this.

    Reply

    • To avoid it – take chocolate chips in a bowl, add 1 tablespoons of flour mixture. Mix well, so flour is coated to the chips. Now flod them with batter.

      Reply

  18. Hey…i tried making it today…the muffins looked great but tasted a bit floury….what could be the reason?? Also the batter was very thick…almost dough like…are we supposed to sift the flour before measuring it??

    Reply

    • Batter is pretty thick (not dropping consistency) But it is not dough like. For flour measurement, I scooped and leveled (not sifted).
      Not sure why it tastes floury. Was the muffins slightly raw from inside? If it’s raw then it is possible to taste like that.

      Reply

    • Use 1 1/2 cup of heavy whipping cream which makes about 3 cups of whipped cream. This quantity is enough to frost 20 cupcakes or muffins. Use 1/2 teaspoon of cinnamon powder and 1 teaspoon of vanilla extract.

      Reply

  20. I just made these muffins with my daughter and they are SO good!! We are out of eggs so I googled eggless muffin recipes and found your site. I am so happy I did! These are delicious and I will definitely be trying your other recipes! Thank you!

    Reply

  21. Okay so I tried this with the standard 240mils American cup and trust me people, THIS IS A.W.E.S.O.M.E. Since I was raised as a lacto-vegetarian, I never did and still do not like the ‘eggy’ taste in any baked goods. This recipe is great, I let it bake for 15mins and it turned out purrfect. Oh and I was out of vanilla extract so I skipped the vanilla-chocochip thingy and put in cardamom powder which, I promise is a very elegant variation of this foolproof recipe. I am literally crying right now, after years of searching for the perfect eggless cupcake/muffin base batter, I *finally* found one.
    SIX STARS.

    Reply

    • Thank you Meera for detailed and postive feedback. Very glad to know that you muffins came out good. We Indians always love cardamom powder in sweets.

      Reply

  22. Hi Kanan,
    Can you please tell me what measurement cup you use? Is it standard American(240ml)? Or Indian(200ml)?
    Thanks

    Reply

  25. Hi Kanan, I just love your recipies. I’ve tried a few and they have all turned out perfectly. I would like to know if i can skip oil and use butter instead for this recipe. If yes then how much butter should be used? ( i’mnot a big fan of oil based cakes 🙂 )

    Reply

    • Thank you Deep. Happy to know that you like recipes. For these muffins, you can use 1/3 cup of melted and cooled butter instead of 1/2 cup of oil.

      Reply

  27. Hi..thanks for this recipe…my husband loves desserts and when fasting its hard to make anything he would like without eggs..but your recipes are sooo simple n easy n it tastes great..today I made the eggless vanilla cake and also the eggless chocolate chip muffins and they were to die for…we both loved it and is trying to go vegan with our desserts now as we do a lot of fasting ….PS can you help with an eggless pineapple upside down cake…

    Reply

  28. Hi Kanan,

    I tried your recipe and it was great except muffins were little dry. My batter was extremely thick. Can you advise how batter consistency should be and what can I do to make muffins moistured. Please advice. Thanks a lot for sharing the recipe.

    Reply

  30. Hello. The muffins turn out really well for me. I was very happy with the taste and everything. And thank you soo much. It took me nearly an hour to search for an easy egg-less chocolate chips muffin which had less ingredients, easy and egg-less. I love your website and thanks again 🙂

    Reply

  31. Kanan, I used the same recipe but replaced 50% maida with atta. My batter was very thick and the muffins didnt rise at all. I did use the exact measurements as in the recipe. Do you know why the batter could have gone thick and why the muffins didnt rise?

    Reply

    • if you replace the maida with atta, you need more liquid. Because atta absorbs more liquid compare to maida. Also baked goods made with atta is dense. If it is made with atta then one needs to adjust the quantity of liquid ingredient(oil and milk in this case) and leaving agents (baking powder in this case) to make it light and fluffy.

      Basically, one cannot just replace the all purpose flour with whole wheat flour without making any other change.

      Reply

  32. When you mix 1 cup of milk with 1 teaspoon of vinegar is it to making buttermilk? Do need to expect any reaction of the mixing? When i halve the recipe, do i halve the mixture or halve milk and mix with half of vinegar?

    Reply

    • Yes, when we mix milk with vinegar to make buttermilk. once we mix it and keep it aside for 10 minutes, milk will curdle,

      yes when you half the recipe, mix half milk with half vinegar.

      Reply

    • I think normal vinegar is same as white vinegar. I have mentioned white vinegar because we also get apple cider vinegar and red vine vinegar, so I wanted to make it clear.

      Reply

  36. Hi,

    Just wondering, would this come out as nice if i use self raising flour instead of all purpose flour. Looks very nice.

    Thanks
    H

    Reply

    • 1 cup of Self rising flour is same as 1 cup all purpose flour + 1 teaspoon baking powder + 1/4 teazpoon salt.
      You can use self rising flour in fhis recipe but reduce the baking powder and skip the salt.

      Reply
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