These Eggless Bakery-Style Chocolate Chip Muffins are soft and moist with a crackly muffin top! The scrumptious morsels will be out of the oven in a flash, ready to start everyone’s day on a happy note.
EGG-FREE BAKERY-STYLE CHOCOLATE CHIP MUFFINS RECIPE
Nothing is quite as delightful as a nice, hot cup of coffee and a deliciously warm muffin. Soft and moist with a crackly muffin top, my Eggless Bakery-Style Chocolate Chip Muffins are a perfect way to start your morning.
Dense on the inside and loaded with chocolate chips, these eggless muffins are rich in flavor.
Chocolate chip muffins are perfect for breakfast, brunch, snacks, or lunchboxes. Paired with a hot cup of coffee or a glass of milk, muffins are one of my favorite breakfast foods.
Even better, these muffins can be mixed up by hand in less than ten minutes! The scrumptious morsels will be out of the oven in a flash, ready to start everyone’s day on a happy note.
To mix things up a bit, you can make your muffins in a jumbo muffin pan! Everyone loves a bakery-style giant muffin.
INGREDIENTS YOU’LL NEED TO THESE MUFFINS
Here’s a list of the ingredients you’ll need to gather to make eggless muffins. For the full recipe and specific amounts for the ingredients, keep scrolling!
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Chocolate Chips or Chunks
- Granulated Sugar
- Buttermilk
- Unsalted Butter
- Oil
- Apple Cider Vinegar
- Vanilla Extract
- Coarse Sugar (optional)
RECIPE STEP-BY-STEP PHOTO TUTORIAL
1 – MIX DRY INGREDIENTS.
2 – COMBINE WET INGREDIENTS.
3 – MIX DRY AND WET.
4 – FILL THE MUFFIN PAN.
5 – BAKE.
6 – ENJOY!
STORING AND FREEZING INSTRUCTIONS
STORING: Your muffins will keep covered and at room temperature for three to four days, then you can transfer them to the refrigerator for up to one more week.
FREEZING: Muffins can also be frozen for up to three months. A great way to have muffins whenever you want!
After the muffins have cooled completely, wrap them in plastic wrap and then with foil. Place the double-wrapped muffins in a freezer bag, and don’t forget to label them! Thaw frozen muffins in the refrigerator and then bring to room temperature or warm up in the microwave or a 300°F oven for 4-5 minutes if desired.
MORE EGGLESS MUFFIN RECIPES YOU’LL LOVE
If you loved my Eggless Bakery-Style Chocolate Chip Muffins, you need to try one of these other eggless muffin recipes!
- Easy Eggless Cornbread Muffins
- Eggless Blueberry Muffins [Video]
- Eggless Banana Chocolate Chips Muffins
- Eggless Blueberry Pancake Muffins
- Easy Eggless Banana Bread Muffins
- More recipes…
Eggless Bakery-Style Chocolate Chip Muffins
Equipment
Ingredients
- 3 cups 420 g all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 200 g chocolate chips or chunks
- 5 tablespoons 70 g unsalted butter, melted
- 1/3 cup 80 ml vegetable or canola oil
- 1 cup 200 g granulated sugar
- 1 1/2 cups 360 ml buttermilk
- 1 teaspoon 5 ml apple cider vinegar
- 1 teaspoon 5 ml pure vanilla extract
- 1 1/2 tablespoons coarse sugar optional
Instructions
- Preheat the oven to 425ºF (220ºC). Spray a 12-cup muffin pan with nonstick baking spray or line with cupcake liners. You can also use a jumbo 6-count muffin pan.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Add the chocolate chips and mix to coat with the flour mixture.
- In a mixing bowl, combine melted butter, oil, sugar, buttermilk, vinegar, and vanilla.
- Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy.
- Fill the muffin cups right to the top. Optional: sprinkle the tops with coarse sugar.
- Bake for 5 minutes, then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes. NOTE: for jumbo muffins (no regular), bake for 25 – 30 minutes, until domed and golden brown.
- Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the muffins as soon as the batter is ready.
- Bake to 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to quickly lift up the muffin top.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Easy Eggless Cornbread Muffins
- Eggless Blueberry Muffins [Video]
- Eggless Banana Chocolate Chips Muffins
- Eggless Blueberry Pancake Muffins
- Easy Eggless Banana Bread Muffins
- More recipes…
Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
Order Now!Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about Eggless Baking.
RECOMMENDED EQUIPMENT
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- Kitchen Scale
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- Mixing Bowls
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- Spatula-Set
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- Donut Pans
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- Kitchen Scale
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- Mixing Bowls
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- Balloon Whisk
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- Jumbo Muffin Pan
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Such a wonderful recipe. Best cupcake recipe I’ve come across. I made this recipe gluten free and completely vegan by using the following ingredients:
INGREDIENTS:
3 cups (420g) rice flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (200g) chocolate chips
5 tablespoons (70g) vegan butter
1/3 cup (80ml) coconut oil
1/2 cup (100g) caster sugar
1 1/2 cups (360ml) soy milk with 1 tsp (5ml) apple cider vinegar
1 teaspoon (5ml) pure vanilla extract
The method I followed was exactly the same as the recipe.
It’s important to use less sugar if making it gluten free due to the fact that gluten free baked good tend to come out sweeter than the same non gluten free baked goods.
Thanks for your incredible recipes. They color in my life and they are all so wonderful.
Hello Tayy! It sounds like you nailed it! I am very thankful for the feedback, and sure it will be helpful to many people. Thanks so much for trying my recipe and taking the time to come back and let me know.
Easy and versatile recipe. The base isn’t too sweet, which allows for the chocolate to come through. I made this with Ghirardelli semi-sweet chips and the results were amazing. Fluffy and crisped right out of the oven. Most of the ingredients are readily available at home. I’m going to swap out the chips for fruit and other options. Another great eggless recipe from Oriana!
Hello James! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!