These eggless chocolate muffins are made with an intense chocolate batter and studded with chocolate chips throughout. These egg-free double chocolate muffins taste incredible and are super easy to make, perfect for breakfast or as a snack!
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❤️ You'll Love Eggless Chocolate Muffins
- Flavor: Super intensely chocolatey. These eggless chocolate muffins are rich in chocolate flavor and are made with natural cocoa powder and packed full of chocolate chips in every bite.
- Texture: These are super moist, soft and slightly spongy with a bread-like texture. You won’t believe these chocolate muffins are made without eggs.
- Quick & Easy: You’ll need 2 bowls (one for wet and one for dry), mix both, fold in chocolate chips and muffin batter is ready in under 10 minutes.
- Simple ingredients: These eggless chocolate muffins are made with easy-to-find ingredients or probably you already have on hand.
🧾 Ingredient Notes
- Flour: All purpose flour is used here. For all my baking recipes, always spooned the flour into a measuring cup and leveled it (not scooped from the bag or container).
- Sugar: Regular white granulated sugar is used.
- Cocoa powder: I have used 100% natural unsweetened cocoa powder, the ones that are widely available in any grocery store like Hershey’s, Ghirardelli, etc. This makes a chocolatey base for muffins.
- Baking powder and Baking soda: Both help egg-free muffins rise.
- Salt: It enhances the flavor making muffins extra delicious.
- Oil: It helps muffins to stay soft and moist for longer. I recommend using any flavorless oil like corn, canola, avocado, safflower, vegetable, etc.
- Vanilla: Always use pure vanilla extract and stay away from imitation essence.
- Vinegar: The acidity helps with the rise and produces a tender crumb.
- Chocolate chips: I prefer to use semi-sweet or bitter-sweet chocolate chips for a rich chocolate flavor, use good quality chocolate chips for best results.
👩🍳 How To Make Chocolate Muffins Without Eggs?
- Preheat the oven to 400°F (200°C).
- Line a 12-cup muffin pan with cupcake liners.
1) Take dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda and salt) in a bowl.
2) Whisk it until everything is well combined. If your flour and cocoa powder have more lumps then you should sift the mixture.
3) In another large bowl, add wet ingredients (water, oil, vanilla, and vinegar).
4) Whisk it until well combined.
5) Add dry flour mixture to the wet mixture.
6) Start mixing using a wire whisk and halfway through switch to a spatula to avoid overmixing. Do scrap the sides and bottom of the bowl while mixing.
7) Add chocolate chips.
8) Fold them into the batter using a spatula.
9) Divide the muffin batter into the prepared pan evenly.
10) Bake in preheated oven for 20-22 minutes or a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes then transfer them to a cooling rack.
💭 Expert Tips For Eggless Chocolate Muffins
- Check that the baking powder and baking soda are still fresh.
- Always add dry to wet mixture as it’s easy to mix and to avoid overmixing.
- Don’t overmix the batter (Don’t use the mixer) otherwise, muffins turn dense and hard.
- I prefer muffin liners with this kind of sweet muffin; the sides will stay soft and moist on the paper and won’t stick to your pan.
- Variation:
- Try adding white chocolate chips, peanut butter chips or butterscotch chips instead of regular chocolate chips.
- Try other flavors by adding orange zest or peppermint extract (for mint chocolate chip flavor).
🧁 Storage Instructions
- At room temperature, these eggless chocolate muffins stay good for 2-3 days in an airtight container.
- In the fridge, they stay good for up to a week.
- In the freezer, they stay good for up to 3 months. Remove the muffin liner, wrap individual muffins into plastic wrap and freeze. Once frozen transfer them to a freeze-safe ziplock bag.
- To thaw the muffins quickly, microwave them for 15-17 seconds only. Or leave it on the counter until thaws completely.
Check Out Other Eggless Muffins
Did you try this recipe of chocolate muffins without eggs? I’d love to hear about it! Leave a review in the comment section below.
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Eggless Chocolate Muffins
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These eggless chocolate muffins are made with an intense chocolate batter and studded with chocolate chips throughout.
Calories: 253kcal
Servings 12 muffins
US measuring cups are used (1 cup = 240 ml) See details
Ingredients
- 1 ½ cups All purpose flour (Maida)
- 1 cup White sugar
- ¼ cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ⅛ teaspoon Salt
- ¼ cup Oil any flavorless oil like corn, canola, safflower, avocado, etc.
- 1 tablespoon White distilled vinegar
- 1 teaspoon Pure vanilla extract
- 1 cup Water
- 1 cup Chocolate chips
Instructions
- Preheat the oven to 400°F (200°C).
- Line a 12-cup muffin pan with cupcake liners.
- Take dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda and salt) in a bowl. Whisk it until everything is well combined. If your flour and cocoa powder have more lumps then you should sift the mixture.
- In another large bowl, add wet ingredients (water, oil, vanilla and vinegar). Whisk it until well combined.
- Add dry flour mixture to the wet mixture. Start mixing using a wire whisk and halfway through switch to a spatula to avoid overmixing. Do scrap the sides and bottom of the bowl while mixing.
- Add chocolate chips. Fold them into the batter using a spatula.
- Divide the muffin batter into the prepared pan evenly.
- Bake in preheated oven for 20-22 minutes or a toothpick inserted in the center comes out clean.
- Let them cool in the pan for 5 minutes then transfer them to a cooling rack.
Notes
- Check that the baking powder and baking soda are still fresh.
- Always add dry to wet mixture as it’s easy to mix and to avoid overmixing.
- Don’t overmix the batter (Don’t use the mixer) otherwise, muffins turn dense and hard.
- Try adding white chocolate chips, peanut butter chips, or butterscotch chips instead of regular chocolate chips.
- Try other flavors by adding orange zest or peppermint extract (for mint chocolate chip flavor).
Nutrition
Serving: 1muffin | Calories: 253kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 109mg | Potassium: 130mg | Fiber: 2g | Sugar: 22g | Vitamin A: 8IU | Calcium: 34mg | Iron: 2mg
*Nutrition information is a rough estimate for 1 serving
Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
Sarah
Finally! An egg free muffin that's fluffy! My son developed an egg allergy at age 12, and has missed muffins so much. Always, they are heard or heavy, but this one was great, and no aquafiba (my other son has a lot of legume and nut allergies) so it was something for everyone! Looking forward to trying another you've made. One said it was a little bitter, so will likely add more sugar. In my oven, they cooked great in 15 minutes. Thank you for the great recpie!
Kanan Patel
Thank you for your detailed feedback.
Very happy that boys can enjoy the muffins now.
Sheila Patel
Hello,
I made these muffins, but they came out dry and not soft or spongy. Can you let me know what must have gone wrong?
Kanan Patel
Dry baked goods meaning they are overbaked. Try baking few minutes less next time.
Lovepreet
I tried this recipe, it burnt my muffins
400F is too high temperature. I recommend to please change to 350F.
Kanan Patel
I have been making them for years and it works for me and many others.
Not sure why yours got burnt.
Lovepreet
Maybe because I didn’t use the muffin liners? Do you know if tht makes a difference?
Kanan Patel
I don't think so as long as you have greased the muffin pan using butter or oil.
Did you bake in convection oven? Then you may need to reduce the temp.