These Eggless Bakery-Style Chocolate Chip Muffins are soft and moist with a crackly muffin top! They’re easy to make with simple ingredients. The scrumptious morsels will be out of the oven in a flash, ready to start everyone’s day on a happy note.
Egg-Free Bakery-Style Chocolate Chip Muffins Recipe
Nothing is quite as delightful as a nice, hot cup of coffee and a deliciously warm muffin. Soft and moist with a crackly muffin top, my Eggless Bakery-Style Chocolate Chip Muffins are a perfect way to start your morning.
Dense on the inside and loaded with chocolate chips, these eggless muffins are rich in flavor.
Chocolate chip muffins are perfect for breakfast, brunch, snacks, or lunchboxes. Paired with a hot cup of coffee or a glass of milk, muffins are one of my favorite breakfast foods.
Even better, these muffins can be mixed up by hand in less than ten minutes! The scrumptious morsels will be out of the oven in a flash, ready to start everyone’s day on a happy note.
To mix things up a bit, you can make your muffins in a jumbo muffin pan! Everyone loves a bakery-style giant muffin.
Ingredients Notes & Substitutions
Here’s a list of the ingredients you’ll need to gather to make eggless muffins. For the full recipe and specific amounts for the ingredients, keep scrolling!
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- Baking Powder and Baking Soda: Make sure they’re not expired.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Chocolate Chips or Chunks
- Sugar: Regular white sugar, also known as caster sugar.
- Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Oil: Vegetable or canola oil, or any light-tasting oil of your preference.
- Apple Cider Vinegar: You can also use white vinegar.
- Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Coarse Sugar for the tops! (optional).
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Mix Dry Ingredients.
2 – Combine Wet Ingredients.
3 – Mix Dry And Wet.
4 – Fill The Muffin Pan.
5 – Bake.
6 – Enjoy!
Eggless Muffins Baking Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven at least 15 minutes before you get 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 at 425ºF (190ºC) 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 is 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, and that 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.
Frequently Asked Questions
Yes, you definitely can, and no one will notice the difference. The secret soft and tender egg-free muffing is the right combination of ingredients.
Yes, for mini muffins, bake for 11-13 minutes at 350°F the entire time.
All my recipes are tested in conventional settings. If you do use convection settings for baking, I recommend lowering your temperature by 25 degrees F and keeping in mind that things may still take less time to bake.
The oil is necessary for a moist and tender muffin. Using all butter, we’re afraid, would make the muffins a bit dry and even rubbery tasting, so for best results, I would recommend following the recipe if possible.
No, I do not recommend making the batter ahead of time. The raising agents will activate too soon, and the muffins will not rise properly when baked. Best to bake right away!
Storing & Freezing Instructions
Storing: Your muffins will keep covered and at room temperature for three to four days, then you can transfer them to the refrigerator for up to one more week.
Freezing: Muffins can also be frozen for up to three months. A great way to have muffins whenever you want!
After the muffins have cooled completely, wrap them in plastic wrap and then with foil. Place the double-wrapped muffins in a freezer bag, and don’t forget to label them! Thaw frozen muffins in the refrigerator and then bring to room temperature or warm up in the microwave or a 300°F oven for 4-5 minutes if desired.
More Eggless Muffins Recipes You’ll Love!
If you loved my Eggless Bakery-Style Chocolate Chip Muffins, you need to try one of these other eggless muffin recipes!
Eggless Bakery-Style Chocolate Chip Muffins
Equipment
Ingredients
- 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
Instructions
- 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.
- 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.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in April 2021, the post content was edited to add more helpful information, no change to the recipe in March 2022.
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Thank you so much for this recipe! I just made them the second time and they are absolutely delicious and light. My husband said these are the best muffins he has ever had. My egg allergy daughter loves them, too.
Hello Maria! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
These are wonderful!
Hello Jenna! Great to hear that it was a hit! Thanks a lot for the review and good feedback.
Above, you have 425F for 5 minutes and then 375F for 20-23 minutes, but in the recipe itself, you have 350F.
Which is it?
Hello Monika! I apologize for the confusion. It’s 425F for 5 minutes and then 350F for 20-23 minutes. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I made half the recipe for a quick breakfast. They didn’t puff up like I was hoping/expecting but they were very delicious! Adding this recipe to my egg-free repertoire! Thanks!
Hello Ttd786! Baking is always tricky, and baking without eggs is even more. So I recommend you to read my Beginner’s Guide to Eggless Baking and my FAQs section. There you will find some clues about what could have happened. Thanks for trying my recipe and taking the time to come back and let me know.
So mine came out just a smidge too dense! I think that’s from over mixing. I also would maybe add more chocolate chips for my own personal enjoyment of chocolate 😂 but other than that. I will be making these again!! Heating them up with butter is making me want to go to bed early to wake up and have this for breakfast 😂
Hello Nina! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Such a wonderful recipe. Best cupcake recipe I’ve come across. I made this recipe gluten free and completely vegan by using the following ingredients:
INGREDIENTS:
3 cups (420g) rice flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (200g) chocolate chips
5 tablespoons (70g) vegan butter
1/3 cup (80ml) coconut oil
1/2 cup (100g) caster sugar
1 1/2 cups (360ml) soy milk with 1 tsp (5ml) apple cider vinegar
1 teaspoon (5ml) pure vanilla extract
The method I followed was exactly the same as the recipe.
It’s important to use less sugar if making it gluten free due to the fact that gluten free baked good tend to come out sweeter than the same non gluten free baked goods.
Thanks for your incredible recipes. They color in my life and they are all so wonderful.
Hello Tayy! It sounds like you nailed it! I am very thankful for the feedback, and sure it will be helpful to many people. Thanks so much for trying my recipe and taking the time to come back and let me know.
Easy and versatile recipe. The base isn’t too sweet, which allows for the chocolate to come through. I made this with Ghirardelli semi-sweet chips and the results were amazing. Fluffy and crisped right out of the oven. Most of the ingredients are readily available at home. I’m going to swap out the chips for fruit and other options. Another great eggless recipe from Oriana!
Hello James! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!