The recipe for Bakery Style Chocolate Chip Muffins couldn’t be easier. The batter comes together within a few minutes without an electric mixer, so the recipe is wonderful for busy mornings or days!
Favorite Eggless Bakery Style Chocolate Chip Muffins
I published the original recipe in 2020, and then I slightly modified the recipe to make larger and taller muffins with loads of chocolate chips and topped with coarse sugar. This recipe is adapted from my Chocolate Chip Muffins recipe. While I was happy with my recipe for eggless chocolate chip muffins, I still wanted to explore more options to make them bakery-style! If you are looking for an eggless but bakery-style muffin recipe, you landed at the right place. The muffins are moist, very tender, and fluffy and have tons of chocolate chips in each bite. I have added mini chocolate chips to this muffin batter for even distribution of them. But you can use regular chocolate chips or a mix of regular and mini chocolate chips.
Why You Will Love These Muffins
They are extra large and tall, loaded with chocolate chips. The muffins are moist, very tender, and fluffy. Bakery-Style Chocolate Chip Muffins are buttery, delicious, and irresistible. The recipe is easy to follow with basic baking ingredients. These muffins are eggless without any fancy egg replacers.
Ingredients
How To Make Eggless Bakery-Style Chocolate Chip Muffins
Preheat the oven to 425°F (220°C). Line the muffin pan with paper liners and lightly grease with non-stick spray. Set it aside. Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well combined.
Fold chocolate chips into the flour mixture and stir to mix well. Set aside.
In a large mixing bowl, take melted butter, oil, sugar, and sour cream (or yogurt). Whisk everything well until the mixture is smooth.
To this, add vanilla extract and milk, and mix well.
Add dry ingredients to the wet mixture and mix gently until everything is well incorporated. Do not over-mix.
Spoon the batter into the muffin pan, filling each tin all the way to the top. Top with coarse sugar if you desire.
Bake for 5 minutes at 425°F (220°C), and then, while keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C). Continue baking for 15-18 minutes or until the toothpick inserted in the center comes out clean. Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them onto a cooling rack and let them cool completely before serving.
How To Store Eggless Bakery-Style Chocolate Chip Muffins
Bakery-style chocolate Chip Muffins stay at room temperature, tightly covered for 3 days. The leftover muffins can be refrigerated in an airtight container for up to a week. Bring them to room temperature before serving.
More Eggless Muffins
You May Like More Chocolate Treats
Recipe Card
To ensure the light and fluffy muffins, mix dry and wet ingredients until just combined and no more dry flour is visible. Also, after removing the muffins from the oven, do not leave them in the pan for too long. Once they are slightly cool, transfer them to a cooling rack. Otherwise, they will continue cooking in the pan, resulting in dry muffins.
Why Do My Muffins Stick To The Paper Liners?
Sometimes, even if we use paper liners to make muffins, they still stick to the liners; removing them is hard. To avoid this, grease the paper liners with oil or melted butter before pouring the batter into them. And if you add the batter directly into the muffin tins, make sure to grease the muffin tins well.
