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Eggless Bakery-Style Chocolate Chip Muffins over a gray surface

Eggless Bakery-Style Chocolate Chip Muffins

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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 293kcal


  • 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


  • 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.


Store:  Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.
Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, then wrap them in plastic wrap and then with foil, place in a freezer bag. 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 to 5 minutes.
Extra Tips:
  • 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, which 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.
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 293kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 16mg | Sodium: 176mg | Fiber: 1g | Sugar: 18g