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!!
❤️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.
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.
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
- Chocolate nankhatai (Indian cookies)
- 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
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.
This was the easiest recipe. I doubled up as my daughter need to bake for college. I was fascinated how they rose so nicely and tasted so good. No-one would ever guess these were vegan. The topping is so much nicer than a sweet gooey icing. I have a feeling my scale will be telling me more about these delicious muffins !!! 🙂
lol !! scale will sure tell you.
Very happy to hear that you all liked these muffins
I made this for my daughter's birthday party and many people asked me for the recipe. I recommended this website to them. thanks for posting such great recipes,
yay!!
thank you for spreading the words.
So good... And easy to make...
yup!! True
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
measurements are correct.
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.
very happy to hear that it came out good.
Thank you for the feedback.