These are the BEST eggless chocolate chip muffins you’ll ever make! Soft, moist, and generously loaded with chocolate chips, they’re so good you won’t believe they’re made without eggs. Perfect for breakfast, snacks, or dessert!

Seriously amazing!! Followed the recipe exactly and SO delicious! AND you would never know they didn’t have egg. So happy I tried this, I am sure to be making it many more times. ⭐⭐⭐⭐⭐. – Rachelle

Stack of eggless chocolate chip muffins on a plate with few chocolate chips on side

Why Choose My Recipe

Made with just 10 simple ingredients you likely already have in your pantry.
The batter comes together in just 15 minutes, making them a quick and easy treat.
Soft, moist, with a tender crumb, they have the same texture as chocolate chip muffins made with eggs.
Topped with a cinnamon-sugar crust that’s crispy when fresh and melts into a delicious topping the next day. Not a fan of cinnamon? Simply skip the topping!
Incredibly versatile! Omit the chocolate chips for a classic vanilla muffin or add your favorite mix-ins like dried fruits, nuts, berries, raisins, or dates to make it your own.

Ingredient Notes

You will need only 10 ingredients to make these eggfree 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: Use room temperature milk for the best results. When vinegar is mixed with milk, it acts as a buttermilk substitute, adding moisture and tenderness to the muffins.
Alternatively, you can use store-bought buttermilk.
All-Purpose Flour (Maida): Make sure to measure it correctly using the spoon-and-level method to avoid dense muffins.
Sugar: Regular white granulated sugar is used.
Baking Powder: The leavening agent that helps the muffins rise and makes them fluffy.
Oil: Use a neutral-flavored oil like vegetable, canola, safflower, sunflower, or avocado oil for moist muffins.
Vanilla: Always use pure vanilla extract. Stay away from imitation or artificial vanilla essence.
Chocolate Chips: The star ingredient! Use semi-sweet or dark chocolate chips for a rich flavor. Toss them lightly in flour before mixing into the batter to prevent sinking.
Sugar+Cinnamon Topping: It creates a crunchy, sugary topping with a perfect cinnamon flavor.

Step By Step Photos (With Tips)

Prepare Buttermilk Substitute: Take milk in a bowl or measuring cup and add vinegar. Mix and let it sit for 10 minutes to curdle slightly.
Prep Work: While the milk mixture is resting, preheat your oven to 375°F (190°C). Line a 12-cup muffin tray with paper liners.

Collage of 2 images showing showing adding vinegar to milk and mixing together.

Mix Dry: In a large bowl, add all-purpose flour, sugar, salt, and baking powder.
Whisk together until well combined.
Mix Wet: In another large bowl, add the milk-vinegar mixture, vanilla extract, and oil.
Whisk using a wire whisk until smooth.

Collage of 4 steps making muffin batter, showing mixing dry ingredients and mixing wet ingredients.

Combine Wet and Dry: Add the dry ingredients to the wet mixture.
Start mixing with a wire whisk and then switch to a spatula halfway through to avoid overmixing.
Add Chocolate Chips: Fold in the chocolate chips gently. Ensure they are evenly distributed throughout the batter.
Fill Muffin Pan: Divide the batter evenly into the prepared muffin pan.

– Don’t Overmix: To keep the muffins soft and fluffy, mix the batter just until combined. Overmixing will result in dense muffins.
– Thick Batter: The batter will be thick, so resist the temptation to add extra liquid. This consistency ensures the perfect texture.

collage of 4 steps showing adding, mixing dry & wet, folding chocolate chips, diving batter into muffin pan.

Add Cinnamon-Sugar Topping: In a small bowl, mix sugar and ground cinnamon. Sprinkle this mixture evenly over the tops of the muffins.
Bake: Bake in the preheated oven for 19-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a cooling rack.

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

More Eggless Baking Recipes Using Chocolate:
– Eggless chocolate chip cookies
– Eggless chocolate cupcakes
– Eggless chocolate cake
– Eggless chocolate brownies

Storage & Feezing Instructions

At Room Temperature: Store muffins in an airtight container for up to 2 days. To prevent them from getting soggy, place a paper towel at the bottom of the container to absorb excess moisture.
In the Refrigerator: Keep muffins in an airtight container for up to 1 week. Keep in mind that cinnamon topping gets soften upon storing. For the best flavor and texture, warm them in the microwave for 10-15 seconds before serving.
In the Freezer: Muffins can be frozen for up to 3 months. Wrap each muffin individually in plastic wrap and place them in a freezer-safe ziplock bag. To reheat, microwave for 20-30 seconds or let them thaw at room temperature.

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

Check Out More Eggless Muffin Recipes

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry