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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❤️ You'll Love Eggless Chocolate Chip Muffins
- 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 these 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.
👩🍳 How to make eggless chocolate chip muffins without eggs?
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 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.
🧁 Freezeing 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.
nala
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...
Kanan
Thanks for the feedback Nala. Very glad to hear that you liked cake and muffins both.
I will add pineapple upside down cake recipe in my to do list
Mital
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.
Kanan
Sorry for late reply. muffins become dry if it is over baked. Try to bake it for less time. This recipe gives moist (but not extra moist) muffins. The batter consistency is medium-thick for this recipe like idli batter.
Mital
Thanks Kanan. I will try that. Can you please post recipe for carrot cake?
Kanan
Actually I took photos of carrot cake about a month back. Never got chance to upload here. Will do it soon,
Mital
Thanks Kanan. Will wait for it