You can whip up the batter in a few minutes if you want to bake the Eggless Chocolate Chip Muffins for breakfast, the kids’ lunchbox, or an after-school snack!
Moist Eggless Chocolate Chip Muffins
Why bother to buy muffins from outside when you can make them at home without preservatives? When making homemade muffins, we are entirely aware of our ingredients. My family and friends love these delicious, easy-to-make muffins. The recipe requires essential baking ingredients and comes together super quickly. Even if you are a novice at baking or just looking for an easy and quick recipe, this is something you can easily try. This recipe is quite popular on my website, but I also wanted to share the tall and bakery-style muffins. So, if you want to bake bakery-style chocolate chip muffins, find it here: Bakery Style Chocolate Chip Muffins Eggless.
About Eggless Chocolate Chip Muffins
Flavor: These Eggless Chocolate Chip Muffins are full of chocolate flavor and have a hint of sweet vanilla. Texture: Chocolate Chip Muffins without eggs are fluffy and tender—I would even call them cake-like muffins. They are moist, light, and have soft crumbs. Straightforward: The recipe is manageable, simple, and easy for beginner bakers. We require straightforward ingredients, and mixing the batter is simple and quick. Equipment: You don’t need an electric mixer to make the muffin batter. All you need are mixing bowls, a whisk, and a spatula.
How To Make Eggless Chocolate Chip Muffins
Preheat the oven to 350°F. Grease the muffin pan with non-stick oil spray or line it with paper liners. If you use paper liners, also grease liners lightly. Set aside.
Take flour, baking powder, baking soda, and salt in a medium bowl. Whisk everything well to combine.
In the flour mixture, gently fold in the chocolate chips. Set aside.
In a large mixing bowl, take sour cream or yogurt and sugar. Whisk until the mixture is well combined and smooth.
Then, add oil, milk, and vanilla and mix well.
Add dry ingredients to this wet mixture. Mix gently with a spatula or wooden spoon. Do not overmix.
Portion the batter evenly into each muffin tin. Fill each muffin tin all the way up to the top. Using an ice cream scoop makes the work much more manageable and ensures the even distribution of the muffin batter.
Bake the muffins for 16-18 minutes, or until they are baked through and the tops are lightly golden brown. You can also check by inserting a wooden skewer into the middle of the muffin; it should come 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.
More Eggless Muffins
Recipe Card
Chocolate Chips: Folding chocolate chips into a flour mixture prevents chocolate chips from sinking to the bottom of the muffins while baking. Sour Cream: If you don’t have sour cream or plain yogurt, use the same amount of buttermilk. We can also use unsweetened vanilla yogurt instead of plain. Baking: Instead of baking muffins at 350° F, you can also bake these muffins at 425° F for 5 minutes and then at 350° F for 10-12 minutes, as I do now for most of the muffin recipes. Butter or Oil: If you want these muffins to have a buttery flavor, use melted butter instead of oil.
