These Eggless Chocolate Chip Muffins are soft, moist, fluffy, and loaded with melty chocolate chips in every bite. They have tender, cake-like crumbs, beautifully domed tops, and plenty of chocolate, making them hard to resist.
Whether you’re baking for breakfast, packing lunchboxes, or looking for an easy afternoon snack, these homemade muffins are always a favorite. These Eggless Chocolate Chip Muffins come together with simple pantry ingredients and require just a couple of bowls, no mixer needed.
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About Eggless Chocolate Chip Muffins
Chocolate chip muffins have always been one of those recipes that disappear quickly in my house. Fresh from the oven with warm, melted chocolate chips, they rarely last more than a day.
I love making them at home because I know exactly what goes into them. There are no preservatives or unnecessary ingredients; just simple baking staples that create incredibly soft, fluffy muffins every time.
This recipe is also perfect if you’re new to baking. The batter comes together in just a few minutes with a whisk and spatula, and it requires no complicated technique. Just mix, scoop, bake, and enjoy freshly made Eggless Chocolate Chip Muffins at home.
This recipe is quite popular on my website, but I also wanted to share the tall, bakery-style muffins. So, if you want to bake bakery-style chocolate chip muffins, find it here: Bakery Style Chocolate Chip Muffins Eggless.
A Little Note From My Kitchen
Eggless Chocolate Chip Muffins are one of those recipes I never get tired of baking. They are simple, comforting, and always bring smiles around the table. Whenever I need a quick bake that everyone will enjoy, these muffins are usually my first choice.
Over the years, I’ve made this recipe many times, and what I love most is how easy it is to put together. Every time, this recipe delivers that perfect balance of fluffy texture and rich chocolate flavor.
I hope this recipe becomes one you’ll bake again and again, whether it's for a weekend breakfast, a lunchbox surprise, or simply because you’re craving something homemade and chocolatey.
Why You Will Love Eggless Chocolate Chip Muffins
- Completely eggless with soft, fluffy, cake-like crumbs.
- Loaded with chocolate chips in every bite.
- Made with simple pantry ingredients
- No electric mixer required.
- Easy enough for beginner bakers.
- Perfect for breakfast, brunch, lunchboxes, or dessert.
- Freezes beautifully for meal prep.
Ingredients You’ll Need
- All-Purpose Flour: Provides the structure for the muffins. Measure carefully for the softest texture.
- Baking Powder and Baking Soda: Both leavening agents work together to create tall, fluffy muffins.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- Granulated Sugar: Adds sweetness while keeping the muffins soft and moist.
- Sour Cream or Yogurt: One of the secret ingredients for extra-moist, tender muffins. Either works beautifully.
- Milk: Adds moisture and helps create a smooth batter.
- Oil: Keeps the muffins incredibly soft even the next day. Use vegetable, canola, or sunflower oil.
- Vanilla Extract: Adds warmth and enhances the chocolate flavor.
- Semi-Sweet Chocolate Chips: The star ingredient. Folding them into the flour mixture helps prevent them from sinking.
How To Make Eggless Chocolate Chip Muffins
- Preheat the oven to 425°F (220°C).
- Line the muffin pan with paper liners and lightly grease them with nonstick oil spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Add the chocolate chips and gently toss to coat evenly.
- In another large bowl, add sugar, oil, sour cream, and vanilla extract.
- Whisk until smooth.
- Then add milk and whisk until combined.
- Add the dry ingredients to the wet ingredients.
- Using a spatula, gently fold everything together until just combined.
- Do not overmix.
- A few small lumps are perfectly fine.
- Divide the batter evenly among the muffin liners, filling each one almost to the top.
- Top with a few extra chocolate chips if desired.
- Bake at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (180°C) and continue baking for another 12-14 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a cooling rack.
Variations
These muffins are easy to customize.
- Use milk chocolate or dark chocolate chips.
- Add chopped walnuts or pecans for extra crunch.
- Sprinkle coarse or sparkling sugar over the tops before baking for a bakery-style finish.
- Add a few extra chocolate chips on top before baking for an extra chocolate treat.
My Favorite Ways To Serve These Muffins
These muffins taste wonderful, slightly warm, with the chocolate chips still soft and gooey. I would like to serve them:
With coffee or tea for breakfast
Packed in school or work lunchboxes
As an afternoon snack
Warmed with a little butter
With a glass of cold milk for dessert
Storing Suggestions
Store the muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them for up to 1 week.
You can also freeze these Eggless Chocolate Chip Muffins for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds before serving.
Baking Tips For Eggless Chocolate Chip Muffins
Measure Flour Correctly: Too much flour makes muffins dry. For the best results, weigh the flour or use the spoon-and-level method.
Coat Chocolate Chips with Flour: Mixing the chocolate chips with the dry ingredients helps distribute them evenly throughout the muffins.
Don’t Overmix: Mix only until no dry flour remains. Overmixing develops gluten, resulting in dense muffins.
Fill the Muffin Cups Nearly Full: For tall bakery-style muffin tops, fill the cups almost to the top.
Use Room Temperature Ingredients: This helps everything combine smoothly and creates an even batter.
Frequently Asked Questions
Yes. Plain yogurt works perfectly and produces equally soft, moist muffins.
Yes. Replace the sour cream and milk with an equal amount of buttermilk for a slightly lighter texture.
Absolutely. Melted butter gives the muffins a richer, buttery flavor, while oil keeps them softer for longer.
The most common reasons are adding too much flour or overmixing the batter. Measure the ingredients accurately and mix the batter only until everything is just combined.
More Eggless Muffins
Eggless Chocolate Chip Muffins
Ingredients
- 2 cups (240g) all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips
- ¾ cup (150g) granulated sugar
- 7 tablespoon (105ml) oil (sunflower, canola, or vegetable)
- 6tbsp (90g) sour cream or yogurt
- 1½ teaspoon pure vanilla extract
- ¾ cup (180ml) milk
Instructions
- Preheat the oven to 425°F (220°C). Line the muffin pan with paper liners and lightly grease them with nonstick oil spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Add the chocolate chips to the dry ingredients and gently toss to coat evenly.
- In another large bowl, add sugar, oil, sour cream, and vanilla extract. Whisk until smooth. Then add milk and whisk until combined.
- Add the dry ingredients to the wet ingredients. Using a spatula, gently fold everything together until just combined. Do not overmix. A few small lumps are perfectly fine.
- Portion the batter evenly into each muffin tin. Fill each muffin tin all the way up to the top.
- Divide the batter evenly among the muffin liners, filling each one almost to the top. Top with a few extra chocolate chips if desired.
- Bake at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (180°C) and continue baking for another 12-14 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a cooling rack.
Storing Suggestions
- Store the muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate them for up to 1 week.
- You can also freeze these Eggless Chocolate Chip Muffins for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds before serving.
Notes
- Measure Flour Correctly: Too much flour makes muffins dry. For the best results, weigh the flour or use the spoon-and-level method.
- Coat Chocolate Chips with Flour: Mixing the chocolate chips with the dry ingredients helps distribute them evenly throughout the muffins.
- Don't Overmix: Mix only until no dry flour remains. Overmixing develops gluten, resulting in dense muffins.
- Fill the Muffin Cups Nearly Full: For tall bakery-style muffin tops, fill the cups almost to the top.
- Use Room Temperature Ingredients: This helps everything combine smoothly and creates an even batter.
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!