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–+ servings
eggless chocolate chip muffins on a drying wrack

Eggless Chocolate Chip Muffins

Lexi Battershell
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 kitchen.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 291 kcal

Equipment

1 standard 12-cup muffin tin
12 muffin liners
1 large mixing bowl
1 medium mixing bowl

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.

Notes

If using cups to measure the flour, I recommend spooning the flour into the measuring cup and leveling it off with a knife. For this recipe you want 2 cups of flour + 2 tablespoons of flour. This is 280 grams of flour. If you have a small kitchen scale, I highly recommend using gram measurements as they are more accurate.
To avoid dense muffins, don't overmix once you add the flour in. Mix until just combined.
You can use full or mini sized chocolate chips.
See "allergy-friendly swaps" section above for any dietary needs

Nutrition

Calories: 291kcalCarbohydrates: 37gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 23mgSodium: 208mgPotassium: 141mgFiber: 2gSugar: 19gVitamin A: 271IUVitamin C: 0.02mgCalcium: 45mgIron: 2mg
Keyword chocolate chip muffins no eggs, egg-free chocolate chip muffins, eggless muffins
Tried this recipe?Let me know how it was!