These Eggless Bakery-Style Chocolate Chip Muffins are soft, moist, fluffy, and loaded with chocolate chips. They are tall, buttery, delicious, and beyond easy to bake at home!
The recipe for Bakery Style Chocolate Chip Muffins couldn’t be easier. The batter comes together within a few minutes without an electric mixer, so the recipe is wonderful for busy mornings or days!
Favorite Eggless Bakery Style Chocolate Chip Muffins
I published the original recipe in 2020, and then I slightly modified the recipe to make larger and taller muffins with loads of chocolate chips and topped with coarse sugar.
This recipe is adapted from my Chocolate Chip Muffins recipe. While I was happy with my recipe for eggless chocolate chip muffins, I still wanted to explore more options to make them bakery-style!
If you are looking for an eggless but bakery-style muffin recipe, you landed at the right place. The muffins are moist, very tender, and fluffy and have tons of chocolate chips in each bite.
I have added mini chocolate chips to this muffin batter for even distribution of them. But you can use regular chocolate chips or a mix of regular and mini chocolate chips.
Why You Will Love These Muffins
- They are extra large and tall, loaded with chocolate chips.
- The muffins are moist, very tender, and fluffy.
- Bakery-Style Chocolate Chip Muffins are buttery, delicious, and irresistible.
- The recipe is easy to follow with basic baking ingredients.
- These muffins are eggless without any fancy egg replacers.
Ingredients
- All-Purpose Flour: Flour is a vital ingredient for muffins. I always use unbleached all-purpose flour and recommend the same.
- Baking Powder and Baking Soda: These are necessary for the recipe as leavening agents.
- Salt: It gives a nice contrast to the sweetness of the muffins.
- Butter and Oil: Instead of using only oil or only butter, I decided to use oil and melted butter. While oil makes muffins moist and tender, butter provides a nice flavor. If you want to make muffins with only oil, you can count on these Eggless Chocolate Chip Muffins.
- Sugar: 175g of sugar makes these muffins moderately sweet. But you can add a little more sugar to make the muffins extra sweet.
- Milk: Milk provides moisture and richness to the muffins. I have used 2% milk in the recipe. You can also use whole milk but do not use fat-free or skim milk for the recipe.
- Sour Cream or Yogurt: I cannot emphasize enough the importance of these two ingredients in my baking. Their creaminess provides a soft and moist texture. Tanginess enhances the flavor. Their acidity reacts with baking soda and provides a fluffy and light texture to baked goods. Use either sour cream or plain/Greek yogurt in the recipe.
- Vanilla: Adds sweet and warm flavors to the muffins.
- Chocolate Chips: I have used mini chocolate chips in the recipe, but feel free to use any size you like. You can also use chocolate chunks.
How To Make Eggless Bakery-Style Chocolate Chip Muffins
- Preheat the oven to 425°F (220°C).
- Line the muffin pan with paper liners and lightly grease with non-stick spray. Set it aside.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well combined.
- Fold chocolate chips into the flour mixture and stir to mix well.
- Set aside.
- In a large mixing bowl, take melted butter, oil, sugar, and sour cream (or yogurt).
- Whisk everything well until the mixture is smooth.
- To this, add vanilla extract and milk, and mix well.
- Add dry ingredients to the wet mixture and mix gently until everything is well incorporated.
- Do not over-mix.
- Spoon the batter into the muffin pan, filling each tin all the way to the top.
- Top with coarse sugar if you desire.
- Bake for 5 minutes at 425°F (220°C), and then, while keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C).
- Continue baking for 15-18 minutes or until the toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes.
- Then transfer them onto a cooling rack and let them cool completely before serving.
How To Store Eggless Bakery-Style Chocolate Chip Muffins
- Bakery-style chocolate Chip Muffins stay at room temperature, tightly covered for 3 days.
- The leftover muffins can be refrigerated in an airtight container for up to a week. Bring them to room temperature before serving.
Helpful Tips
- Measuring The Ingredients: Correctly measure the flour and other ingredients for the perfect muffins. I suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then, level it off with the knife.
- Sour Cream or Yogurt: Sour cream makes the muffins extra tender and moist. However, you can use plain yogurt instead of sour cream. But, use only a full-fat variety for the rich and moist muffins.
- Butter: Melt the butter and let it cool down slightly before mixing it with other ingredients.
- Oil: I have used sunflower oil in the recipe, but you can use any neutral-flavored oil, such as canola or vegetable oil.
- Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk.
- Chocolate Chips: I like to use miniature chocolate chips for even distribution in the muffins. However, you can use regular chocolate chips.
- Filling The Muffin Tins: Fill the muffin tins all the way to the top for the tall muffin tops. This way, the muffins will rise well and have nice domed muffin tops.
Frequently Asked Questions
Why Are My Eggless Bakery-Style Chocolate Chip Muffins Dense and/or Dry?
While mixing dry ingredients into wet, do not overmix. Overmixing the batter develops gluten, destroys air bubbles, and ruins the fluffy texture. And that results in dry, dense, and hard muffins.
To ensure the light and fluffy muffins, mix dry and wet ingredients until just combined and no more dry flour is visible. Also, after removing the muffins from the oven, do not leave them in the pan for too long. Once they are slightly cool, transfer them to a cooling rack. Otherwise, they will continue cooking in the pan, resulting in dry muffins.
Why Do My Muffins Stick To The Paper Liners?
Sometimes, even if we use paper liners to make muffins, they still stick to the liners; removing them is hard. To avoid this, grease the paper liners with oil or melted butter before pouring the batter into them. And if you add the batter directly into the muffin tins, make sure to grease the muffin tins well.
More Eggless Muffins
You May Like More Chocolate Treats
- Oatmeal Chocolate Chip Cookies (Eggless)
- Eggless Chocolate Cookies / Double Chocolate Cookies
- Chocolate Coconut Balls / Chocolate Coconut Ladoo
- Chocolate Almond Blondies (Eggless)
- Chocolate Bark (Easy and Quick)
Recipe Card
Bakery Style Chocolate Chip Muffins (Eggless)
These Bakery Style Chocolate Chip Muffins are soft, moist, fluffy, and loaded with chocolate chips. They are tall, buttery, delicious, and beyond easy to bake at home!
Ingredients
- 2½ cups (300g) all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoon (85g) unsalted butter melted
- ¼ cup (60ml) oil
- ¾ cup + 2 tablespoon (175g) granulated sugar
- ¾ cup (180g) sour cream or yogurt
- 2 teaspoon pure vanilla
- 1 cup (240ml) milk
- 1¼ cups (250g) semi-sweet chocolate chips (I have used mini chips)
- Coarse sugar for topping (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line the muffin pan with paper liners and lightly grease with non-stick spray. Set it aside.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well combined.
- Fold chocolate chips into the flour mixture and stir to mix well. Set aside.
- In a large mixing bowl, take melted butter, oil, sugar, and sour cream (or yogurt). Whisk everything well until the mixture is smooth.
- To this, add vanilla extract and milk, and mix well.
- Add dry ingredients into the wet mixture and mix gently until everything is well incorporated. Do not over-mix.
- Spoon the batter into the muffin pan, filling each tin all the way to the top. Top with coarse sugar if you desire.
- Bake for 5 minutes at 425°F (220°C), and then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C). Continue baking for 15-18 minutes or until the toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them onto a cooling rack and let them cool completely before serving.
Storing Suggestions
- Bakery-Style Chocolate Chip Muffins stay at room temperature, tightly covered for three days.
- Refrigerate the leftover muffins in an airtight container for up to a week. Then bring the muffins to room temperature before serving.
Notes
- Measuring The Ingredients: Correctly measure the flour and other ingredients for the perfect muffins. I suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife.
- Sour Cream or Yogurt: Sour cream makes the muffins extra tender and moist. However, you can use plain yogurt instead of sour cream. But, use only a full-fat variety for the rich and moist muffins.
- Butter: Melt the butter and let it cool down slightly before mixing it with other ingredients.
- Oil: I have used sunflower oil in the recipe, but you can use any neutral-flavored oil, such as canola or vegetable oil.
- Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk.
- Chocolate Chips: I like to use miniature chocolate chips for even distribution in the muffins. However, you can use regular chocolate chips.
- Filling The Muffin Tins: Fill the muffin tins all the way to the top for the tall muffin tops. This way, the muffins will rise well and have nice domed muffin tops.
Nutrition (Approximate Values)
Calories : 362kcalCarbohydrates : 46gProtein : 5gFat : 22gSaturated Fat : 10gPolyunsaturated Fat : 2gMonounsaturated Fat : 8gTrans Fat : 0.3gCholesterol : 27mgSodium : 231mgPotassium : 194mgFiber : 2gSugar : 24gVitamin A : 301IUVitamin C : 0.2mgCalcium : 97mgIron : 3mg
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Mason says
I really like them! There a slightly different taste but very good!
Jigna says
Hi Mason, thank you so much for your feedback. I am happy that you like the muffins.
Dr Pooja rathi says
Hi can I bake direct on 180 degree on 15-20 minute because in India I don’t think so everyone have fl425 F so please guide me??
Jigna says
Hi Pooja, yes, absolutely! You can bake these muffins at 180 degrees for 18-23 minutes or until the toothpick inserted comes out clean. That is the standard way of baking muffins.
I bake at a higher temperature for the first five minutes to give it a maximum rise and to get tall muffins. But even with the steady temperature, there will be no difference in taste and texture.
I hope you will like the muffins! Happy baking.😊
Shilpa says
Hi Jigna,
Is the oven temperature for a fan oven?
Thanks
Shilpa
Jigna says
Hi Shilpa, temperature mentioned in this recipe is for a conventional oven and not a fan oven (also known as convection oven).
But if you have to use a fan oven to bake muffins, set the temperature 25 degrees F less than mentioned in the recipe.
I hope this will help.