These Eggless Chocolate Chip Muffins are soft, moist, tender, and loaded with chocolate chips. Making these delicious muffins is beyond easy, and the recipe is straightforward with essential baking ingredients!
You can whip up the batter in a few minutes if you want to bake the Eggless Chocolate Chip Muffins for breakfast, the kids’ lunchbox, or an after-school snack!
Moist Eggless Chocolate Chip Muffins
Why bother to buy muffins from outside when you can make them at home without preservatives? When making homemade muffins, we are entirely aware of our ingredients.
My family and friends love these delicious, easy-to-make muffins. The recipe requires essential baking ingredients and comes together super quickly.
Even if you are a novice at baking or just looking for an easy and quick recipe, this is something you can easily try.
This recipe is quite popular on my website, but I also wanted to share the tall and bakery-style muffins. So, if you want to bake bakery-style chocolate chip muffins, find it here: Bakery Style Chocolate Chip Muffins Eggless.
About Eggless Chocolate Chip Muffins
Flavor: These Eggless Chocolate Chip Muffins are full of chocolate flavor and have a hint of sweet vanilla.
Texture: Chocolate Chip Muffins without eggs are fluffy and tender-I would even call them cake-like muffins. They are moist, light, and have soft crumbs.
Straightforward: The recipe is manageable, simple, and easy for beginner bakers. We require straightforward ingredients, and mixing the batter is simple and quick.
Equipment: You don’t need an electric mixer to make the muffin batter. All you need are mixing bowls, a whisk, and a spatula.
Why You Will Love These Muffins
- The recipe yields super soft and moist eggless chocolate chip muffins.
- These muffins are loaded with chocolate chips.
- The recipe is easy and quick.
- Both the kids, as well as adults, will love these chocolate chip muffins.
- You can easily scale up the recipe for a larger batch of muffins.
Ingredients and Notes
- Flour: I have used unbleached all-purpose flour to make these delicious muffins. I will recommend using the same.
- Granulated Sugar: ½ cup of sugar makes these muffins moderately sweet. However, you can add a little more sugar to make the muffins even sweeter.
- Baking Powder and Baking Soda: These leavening agents are essential for tall and fluffy muffins. Do not interchange with each other. Also, make sure that they are active and not expired.
- Oil: I have used sunflower oil to make these muffins. However, canola or vegetable oil will also work well. You can also use extra-light olive oil if you prefer.
- Milk: Use whole milk if possible, but 2% milk will also work. However, do not use skim or fat-free milk. The milk should be at room temperature; if you forget to take it out ahead of time, microwave it for a few seconds to bring it to room temperature.
- Sour Cream or Yogurt: Either one can work! Use full-fat sour cream or yogurt. Plain yogurt can work, either store-bought or homemade. Sour cream or yogurt should also be at room temperature.
- Chocolate Chips: I have used regular-sized semi-sweet chocolate chips. You can also use mini chocolate chips or even dark chocolate chips if you prefer.
How To Make Eggless Chocolate Chip Muffins
- Preheat the oven to 350°F.
- Grease the muffin pan with non-stick oil spray or line it with paper liners.
- If you use paper liners, also grease liners lightly. Set aside.
- Take flour, baking powder, baking soda, and salt in a medium bowl.
- Whisk everything well to combine.
- In the flour mixture, gently fold in the chocolate chips.
- Set aside.
- In a large mixing bowl, take sour cream or yogurt and sugar.
- Whisk until the mixture is well combined and smooth.
- Then, add oil, milk, and vanilla and mix well.
- Add dry ingredients to this wet mixture.
- Mix gently with a spatula or wooden spoon.
- Do not overmix.
- Portion the batter evenly into each muffin tin.
- Fill each muffin tin all the way up to the top.
- Using an ice cream scoop makes the work much more manageable and ensures the even distribution of the muffin batter.
- Bake the muffins for 16-18 minutes, or until they are baked through and the tops are lightly golden brown.
- You can also check by inserting a wooden skewer into the middle of the muffin; it should come 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.
Serving and Storing Suggestions
We can serve Eggless Chocolate Chip Muffins for a sweet breakfast. They taste delicious with butter spread on them.
It makes a perfect after-school treat for your child. You can also make the kids happy by packing it in the school lunch bag.
Have it as a snack or post-dinner dessert.
These muffins can be kept at room temperature for up to 3 days. If you have leftovers, cover them tightly and store them in the fridge for up to a week.
Baking Tips
Tall Muffins: For tall muffin tops, fill the muffin tins all the way to the top. This way, the eggless chocolate chip muffins will rise well and have nice domed muffin tops.
Chocolate Chips: Folding chocolate chips into a flour mixture prevents them from sinking to the bottom of the muffins while baking.
Sour Cream: If you don't have sour cream or plain yogurt, use the same amount of buttermilk. We can also use unsweetened vanilla yogurt as an alternative to plain.
Baking: Instead of baking muffins at 350°F, you can also bake these muffins at 425°F for 5 minutes and then at 350°F for 10-12 minutes, as I do for most of my muffin recipes.
Butter or Oil: For a buttery flavor, use melted butter instead of oil.
Frequently Asked Questions
When mixing wet ingredients with dry, avoid overmixing. Overmixing the batter develops gluten, destroys air bubbles, and ruins the fluffy texture, which results in dry, dense, and hard muffins.
To ensure the light and fluffy muffins, mix the dry and wet ingredients until just combined, and no more dry flour is visible. Also, after removing 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.
Sometimes, even if we use paper liners to make muffins, muffins still stick to the liners; it's hard to remove them. 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 (like I always do), make sure to grease the muffin tins well.
More Eggless Muffins
Eggless Chocolate Chip Muffins
Video
Ingredients
- 1½ cups (180g) all-purpose flour
- ½ cup (100g) granulated sugar
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (120ml) milk
- ⅓ cup (80ml) oil (sunflower, canola, or vegetable)
- ⅓ cup (80g) sour cream or yogurt
- 1 teaspoon pure vanilla extract or paste
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C).
- Grease the muffin pan with non-stick oil spray or line with paper liners.
- If you use paper liners, also grease the liners lightly. Set aside.
- In a medium bowl, take flour, baking powder, baking soda, and salt. Whisk everything well to combine.
- In the dry ingredients, gently fold in the chocolate chips. Set aside.
- In a large mixing bowl, take sour cream or yogurt and sugar. Whisk until the mixture is well combined and smooth.
- To this, add oil, milk, vanilla and mix well.
- Add dry ingredients into this wet mixture. Mix gently with a spatula or wooden spoon.
- Do not overmix.
- Portion the batter evenly into each muffin tin. Fill each muffin tin all the way up to the top.
- Using an ice-cream scoop makes the work much more manageable and ensures the even distribution of the muffin batter.
- Bake the muffins for 16-18 minutes or until muffins are baked through and tops are lightly golden brown.
- You can also check out by inserting the wooden skewer in the middle of the muffin; it should come out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes.
- Then transfer onto a cooling rack and let them cool completely before serving.
Serving and Storing Suggestions
- We can serve Eggless Chocolate Chip Muffins for a sweet breakfast. It tastes delicious with some butter spread on it.
- It makes a perfect after-school treat for your child. Or make the kids happy by packing it in the school lunch bag.
- Have it as a snack or post-dinner dessert.
- These muffins stay at room temperature for up to 3 days. After that, cover them tightly and place them in the fridge for up to a week if you have leftovers.
Notes
- Tall Muffins: To make tall muffin tops, fill the muffin tins all the way to the top. This will ensure that the eggless chocolate chip muffins rise well and have nice domed muffin tops.
- Chocolate Chips: Folding chocolate chips into a flour mixture prevents chocolate chips from sinking to the bottom of the muffins while baking.
- Sour Cream: If you don't have sour cream or plain yogurt, use the same amount of buttermilk. We can also use unsweetened vanilla yogurt instead of plain.
- Baking: Instead of baking muffins at 350° F, you can also bake these muffins at 425° F for 5 minutes and then at 350° F for 10-12 minutes, as I do now for most of the muffin recipes.
- Butter or Oil: If you want these muffins to have a buttery flavor, use melted butter instead of oil.
Sejal says
Jay Swaminarayan Jignabhabhi,
Thanks for sharing this recipe, will definitely try. From where did you buy vanilla paste ?
Jigna says
Jay Swaminarayan Sejal,
I always buy vanilla bean paste from bulk barn. Hope you will try recipe.
Yana Patel says
Jay Swaminarayan Jigna Aunty
I have always loved your cooking and now tried your recipe! I just baked these goodies today and they turned out soft, moist and delicious! Please keep posting these delicious recipes!
Jigna says
Thanks Yana, I am glad you try the recipe and liked it. Keep baking.
Priti says
Great recipe.
Note:Please change the measurement of the liquid items for the 2x and 3x measurements. I didn’t check from the start and had to struggle a bit to scale up the liquid.
Jigna says
Hi Priti, thank you so much for your feedback, and I am happy that you liked the recipe!🤗
Thank you so much for bringing the measurement issue to my attention. I am working on it, and hopefully, I will fix it soon.
Karishma says
I’ve tried I few eggless choc chip muffin recipes and this one is by far the best!they turned out amazing!!
Jigna says
Thanks Karishma, very glad you like it!?
Alyse says
I used cream cheese instead of yogurt and sprinkled cinnamon sugar on before baking. They are delicious!
Jigna says
Thanks Alyse! I love your idea of cinnamon sugar. Use of cream cheese sounds great, I will have to try it.?
Hayden says
Is is okay to omit the yogurt?
Jigna says
Hi Hayden, yes you can omit yogurt but then you will need to replace the amount of yogurt with something else. You can either use milk or buttermilk. Let me know if you are trying it without yogurt.
p says
I used sour cream instead of yogurt.
Binal Patel says
Jay swaminarayan
Jignabhabhi
Binal here ,
I tried your bake recipe and it’s perfect .please share new more cookie ? recipe .
Jigna says
Jay Swaminarayan Binalben, thanks for your feedback and will definitely post new cookie recipes. Meanwhile please check out my other cookie recipes on the blog. Check out my most popular orange crinkle cookies, https://vegehomecooking.com/orange-crinkle-cookies-eggless
Krupa says
Jay Swaminarayan Jignaben. Thanks for posting this recipe. I’ve tried a number of recipes but this by far the best one yet. Look forward to trying more of your recipes!
Jigna says
Jay Swaminarayan Krupaben, thank you so much. Hope you will enjoy other recipes too.?
Anita says
Hi Jigna, This is a by far, one of the best recipe’s I have tried. Very much enjoyed by my family, Thanks.
Jigna says
Thanks Anita, I am very glad that you and your family enjoyed the muffins.?
Anita says
Delicious ?
Jigna says
Thanks Anita.😊
Devi says
Hi. In your recipe there is no butter but in your video you added melted butter.
Jigna says
Hi Devi, I have 2 Chocolate chip muffins recipe on my blog. This Chocolate chip muffins eggless is my first recipe with only oil. The one with video is my another recipe with the name, Bakery Style Chocolate Chip Muffins Eggless, in this recipe I have used half the butter.
Please check that out here – https://vegehomecooking.com/bakery-style-chocolate-chip-muffins-eggless/
surabhi says
how big are your muffin paper liners? what is the diameter of them?
Jigna says
Hi Surabhi, I generally don’t use paper liners to make muffins. I generously grease muffin tins (muffin pan) with oil spray and directly pour the batter into it without the paper liner. You can check that in the video. But if you want to use paper liners, use the regular size cupcake paper liners.
I hope this will help.
Bhumi says
I just baked your muffin recipe with my toddler daughter and she is in love with muffins. Thank you so so much for sharing your recipe!
Jigna says
Hi Bhumi, I am delighted that you and your daughter enjoy the muffins. Thanks a lot for your time to leave feedback.
Love to your toddler.😊
Anonymous says
They are amazing
Jigna says
Thank you!😊
Padma says
Best recipe. Thanks!!
Jigna says
Thank you so much, Padma! Such feedback means a lot to me.😊
Jane Munian says
Dear Jigna
I made this muffins twice in one week because they turned out so delicious and moist – when I made the second batch I took some for my office colleagues and they were shocked that it was easy enough to bake in the morning and the muffins didn’t have eggs in it – Thanks for sharing will definitely be baking these muffins soon again
Jigna says
Thank you so much, Jane! I really appreciate your feedback and kind words. It means a lot to me! And I am very happy that you like the muffins.😊
Ketan says
Hi can you provide ingredients measurements in us metrics. Ie grams/ ml
Thanks
Ketan
Jigna says
Hi Ketan, I have updated the recipe measurements with metrics. I hope that will help you.
Uma says
Hi
I tried this recipe today. Although it turned out moist I felt there was way too much baking powder/ soda for the amount of flour. The cup cakes felt salty.
I was slightly disappointed with the outcome.
Jigna says
Hi Uma, I am sorry that this recipe did not come out well for you. But, thank you so much for your feedback.
Sara says
Baking these now. Made these for our small vacation trip for tomorrow. My 7 year old daughter has an egg allergy and I am sure she will love these. Got a small taste of the batter and wow so good. I feel like the yogurt will make these super amazing.
Sara says
They just came out of the oven. Let me just tell you how amazingly good these are. I used the vanilla Greek yogurt. These taste so good. The best muffins ever. Thank you thank you. My daughter is going to love these.
Jigna says
Hi Sara, thank you so much for taking the time and providing your feedback. I am glad that you like the muffins, and I hope your daughter will also like them. The idea of adding Vanilla yogurt sounds excellent to me!
Love to your daughter!🤗
Jen says
Excellent recipe! Made them for my family since my daughter has an egg allergy and no one can stop eating them. Used mini muffin tins to make them easier for kids and they came out perfect! I sprinkled sugar on the top before baking for an extra crunch. Definitely double the recipe. These are TOO good.
Jigna says
Hi Jen, thank you so much for your feedback! I am super glad that you all like the muffins.🤗
Amy says
So we only had vanilla yogurt, I used that but then only added half the amount of sugar. Hope that balances it out! Kids love the batter 😄. Muffins are in the oven.
Amy says
Okay, me again, they are great! Might use a bit less chocolate chips, but that’s a personal preference. Thanks for the recipe!!!
Jigna says
Hi Amy, thank you so much for your feedback! I am glad that you like the recipe.
Erika says
Thank u so much for a great recipe . I made it into mini muffins and they turned out great.
Jigna says
Hi Erika, I am glad you like the recipe. Thank you so much for your feedback!
Leesa says
Are freezing these muffins an option?
Jigna says
Yes, once muffins are completely cooled, you can freeze them tightly covered for up to 2 months.
Katie says
I tried replacing the flour with almond flour, and used monk fruit sweetener in place of regular sugar tastes great, but the muffins are falling apart. Any suggestions? Thank you!
Jigna says
Hi Katie, I think the way you modified the recipe is interesting.
When we use almond flour, I think the amount of liquid ingredients needs to be adjusted. If you feel that the batter consistency is perfect, overbaking can result in dry muffins that fall apart.
Lisa Nicole Ashton says
These turned out perfectly! So delicious! I used butter and brown sugar and honey and Greek yogurt!…. I haven’t bought white sugar or eggs in months… So good!
Jigna says
So happy you enjoyed them! Your substitutions sound perfect—I love how you made the recipe your own. Thank you for sharing!