Fluffy Eggless Chocolate Chip Muffins (With Video)
You don’t need eggs to make soft, fluffy chocolate chip muffins. This easy recipe delivers perfectly moist muffins every time, packed with rich chocolatey goodness in every bite. Simple to make and even easier to love, these fluffy eggless chocolate chip muffins are sure to become a go-to staple in your dessert rotation.
Quick Look: Chocolate Chip Muffins No Eggs
⏱ Total Time: 39 minutes
🛠 Equipment: Muffin tin, muffin tin liners, mixing bowls, whisk
🥣 Ingredients: Flour, sugar, chocolate chips, milk, yogurt, butter, baking powder, baking soda, apple cider vinegar, vanilla
💡 Top Tip: Don’t skip the apple cider vinegar – it’s key for a fluffy rise
Chocolate chip muffins are a classic snack or breakfast item. I know for my family, my kids will eat them any time of the day. Most recipes call for eggs, and since my entire blog is egg-free, I wanted an easy go-to muffin recipe that was still light and fluffy. These chocolate chip muffins without eggs are exactly that!
Made with simple pantry and fridge staples, this recipe keeps things easy with no hard-to-find or unusual ingredients – just everyday items you likely already have on hand. If you are big muffin fan, you’ll also love these Eggless Applesauce Muffins or these Sourdough Discard Banana Blueberry Muffins.
These are the perfect recipe to meal prep as an easy grab and go snack. You can also freeze some for later. Serve them at breakfast with a slab of butter or pack in a lunch box for school.
Note from Lexi: Why this Recipe Works
I believe food allergies should never steal the joy from baking. That’s why I test and retest every recipe, so you can confidently recreate them for your own family. Instead of relying on typical egg substitutes, I keep things simple by using everyday pantry and fridge staples.
In this recipe, milk and yogurt add the perfect amount of moisture, while a slightly higher amount of flour helps create structure. To achieve that beautiful bakery-style rise without eggs, we use both baking powder and baking soda. And don’t skip the apple cider vinegar – it reacts with the baking soda to give these muffins their light, fluffy texture. If you are new to baking, this is a great recipe to start with and be sure to read through my beginner’s guide to eggless baking!
–Lexi with Our Slice of Home
Ingredients and substitutions
- All-purpose flour
- White granulated sugar
- Whole milk: I do recommend whole milk for the extra fat content; you can swap for 2% if needed or a dairy-free milk such as oat or soy milk
- Whole milk yogurt: Swap for Greek yogurt if needed
- Unsalted butter: If you use salted butter just omit the extra salt in this recipe
- Vanilla extract
- Semi-sweet chocolate chips: Use regular or mini sized chocolate chips
- Baking soda
- Baking powder
- Apple cider vinegar: this allows the pancakes to get a nice, fluffy rise. Swap for white vinegar if needed.
- Salt
How to make eggless chocolate chip muffins
Step one: Preheat your oven to 350°F and line a muffin tin with 12 muffin liners. Combine the flour, baking soda, baking powder, and salt. Whisk together and set aside. In a large mixing bowl, whisk together the melted butter, vanilla, apple cider vinegar, milk, and sugar until well combined.
Step two: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the chocolate chips.
Step three: Divide the batter evenly between the 12 muffin liners.
Step four: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for a few minutes, then transfer to a cooling rack.
FAQ
Yes! Allow the muffins to cool completely, then place them in a freezer-safe bag. Remove excess air and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
This usually happens from overmixing the batter. Be sure to mix until just combined to keep the muffins light and fluffy. Be sure your baking soda and baking powder are not expired.
You can use a stand mixer, just don’t overmix once the flour is added in. I prefer to just mix by hand with this recipe.
Yes! This recipe works great for mini muffins. Simply divide the batter into a greased mini muffin pan and fill each about ¾ full. Bake at 350°F for 9-11 minutes, or until a toothpick inserted in the center comes out clean. Keep a close eye on them, as they bake faster than regular muffins.
More eggless muffins
These eggless applesauce muffins use no refined sugar and are filled with oats and Greek yogurt. If you are a sourdough baker, I love these pumpkin sourdough discard muffins or these banana blueberry muffins.
Allergy-Friendly Swaps
Dairy-Free: Use dairy-free milk such as oat, almond, rice or soy. Replace the butter with a vegan butter. The yogurt can be swapped with plain vegan yogurt.
Gluten-Free: Use a gluten-free flour blend and use only 2 cups. Add in 1 teaspoon of xanthan gum. If your flour blend already contains this, then only add 1/2 teaspoon.
Equipment needed
- Standard 12-cup muffin tin
- Muffin liners
How to store and freeze
Storage: Allow to cool completely, then store in an airtight container on the countertop. For best freshness, enjoy within 2 to 4 days, as they will begin to get stale after that.
Freezing: Allow the muffins to cool completely, then place them in a gallon-sized freezer bag. Remove as much air as possible and store in the freezer for up to 3 months. When ready to enjoy, let them thaw on the countertop until fully defrosted.
Tips for Success
Double check your baking soda and baking powder to make sure they are not expired.
Don’t overmix your batter once you add in the flour as this will create dense muffins. Mix until just combined.
Ovens can vary drastically on their internal temperatures. Check the muffins at 19 minutes and remember they will continue to bake some in the muffin tin as they cool.
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Eggless Chocolate Chip Muffins
Equipment
Ingredients
- 2 cups + 2 tablespoons all-purpose flour (280 grams)
- ¾ cup white granulated sugar (160 grams)
- ¾ cup whole milk room temperature
- 3 tablespoons whole milk yogurt
- 8 tablespoons unsalted butter melted and cooled a bit
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon apple cider vinegar
Instructions
- Begin by melting your butter in a small bowl. Set it aside to cool slightly so it is not too hot when mixing.
- Preheat your oven to 350°F and line a muffin tin with 12 liners.
- In a medium mixing bowl, combine the flour, baking soda, baking powder, and salt. Whisk together and set aside.2 cups + 2 tablespoons all-purpose flour , 1 teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon salt
- In a separate large mixing bowl, whisk together the melted butter, milk, yogurt, apple cider vinegar, vanilla, and sugar until smooth.¾ cup whole milk, 3 tablespoons whole milk yogurt, 8 tablespoons unsalted butter, 1 teaspoon vanilla extract, ½ teaspoon apple cider vinegar, ¾ cup white granulated sugar
- Add the dry ingredients to the wet ingredients and whisk until just combined.
- Gently fold in the chocolate chips.1 cup semi-sweet chocolate chips
- Using an ice cream scoop, evenly divide the batter between the 12 muffin cups. Top with additional chocolate chips if desired.
- Bake for 18 to 23 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10 minutes, then transfer them to a cooling rack.
Perfect to have on hand for a snack. My kids so enjoy them!