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–+ servings
stack of eggless chocolate chip muffins on a plate with few chocolate chips on side
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Eggless Chocolate Chip Muffins

These are the BEST eggless chocolate chip muffins you'll ever make! Soft, moist, and generously loaded with chocolate chips — they are so good you won't believe they are made without eggs.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 259kcal
Author Kanan

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 flavorless oil like corn, canola, vegetable, safflower, etc
  • 1 teaspoon Pure vanilla extract
  • ⅔ cups Chocolate chips

For Topping:

  • ½ teaspoon Ground cinnamon
  • 1 tablespoon White granulated sugar

Instructions

  • Make the Buttermilk Substitute: Take the milk in a bowl or measuring cup and add the vinegar.
    Adding vinegar in a cup of milk.
  • Stir briefly and let it sit undisturbed for 10 minutes. It will curdle slightly and thicken — this is correct and exactly what you want.
    Mixing milk and vinegar mixture in a cup.
  • Prep Work: While the milk mixture is resting, preheat your oven to 375°F (190°C) and let it fully preheat for at least 10 minutes.
    Line a 12-cup muffin tray with paper liners or spray with nonstick cooking spray. Set aside.
  • Mix Dry Ingredients: In a large mixing bowl, add the all-purpose flour, sugar, baking powder, and salt. Whisk together until everything is evenly combined.
    Dry flour mixture for eggless chocolate chip muffins.
  • Mix Wet Ingredients: In the bowl with the curdled milk mixture, add the oil and vanilla extract. Whisk briefly to combine.
    Wet ingredients in a bowl for eggless chocolate chip cookies.
  • Combine Wet and Dry: Add dry flour mixture into the wet bowl. Using a spatula, mix until just combined — stop the moment you no longer see dry flour streaks. The batter will look thick. Do not overmix. Overmixing develops the gluten in the flour and results in tough, dense muffins instead of soft, fluffy ones.
    Eggless chocolate chip muffins batter.
  • Fold in Chocolate Chips: Add the chocolate chips and fold them gently into the batter using the spatula. A few stirs is all it needs — just enough to distribute them evenly.
    Mixing chocolate chips into muffin batter.
  • Fill the Muffin Pan: Divide the thick batter evenly into the 12 prepared muffin cups.
    Eggless chocolate chip muffin batter in the muffin pan.
  • Add the Cinnamon-Sugar Topping: In a small bowl, mix together the sugar and ground cinnamon for the topping.
    Sprinkle this mixture evenly over the tops of all 12 muffins.
    Sprinkling cinnamon sugar on the muffin batter.
  • Bake: Bake in the preheated oven for 19–20 minutes, or until a toothpick inserted in the center of a muffin comes out clean (a few melted chocolate chip streaks on the toothpick are fine — you're looking for no wet batter). Do not overbake — even 2 extra minutes can take these from moist to dry.
    Baked muffins in a muffin tray.
  • Cool: Let the muffins cool in the pan for 5 minutes before transferring to a wire cooling rack. They are delicious warm, but give them at least 10 minutes before eating so the inside sets properly.

Video

Notes

  • After mixing the milk and vinegar, let it sit for the full 10 minutes undisturbed. You'll see it curdle and thicken slightly — that's exactly what you want. Don't rush this step; a properly curdled buttermilk substitute makes a noticeable difference in the final texture.
  • This is the thick muffin batter, do not tempted to any other liquid into the batter.

Nutrition

Serving: 1muffin | Calories: 259kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 171mg | Potassium: 49mg | Fiber: 1g | Sugar: 17g | Vitamin A: 55IU | Calcium: 96mg | Iron: 1mg
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