Sometimes, you just want a muffin. Not just any muffin, but one that’s soft and chocolatey, without the hassle of eggs. These no egg chocolate chip muffins slide easily into that spot. They come out of the oven golden with little pockets of melty chocolate, and the smell alone can distract you while you’re trying to get ready in the morning. I remember the first time I made these—halfway through, I accidentally knocked over a glass, so I had to pause and clean up. Despite the interruption, the muffins turned out perfectly, which was a relief because I wasn’t sure how the texture would hold up without eggs. They have this subtle sweetness and a tender crumb that feels just right, not too dense or dry.
Why You’ll Love It:
– These muffins are moist and fluffy, even without eggs, which is kind of surprising.
– They come together quickly, making them great for when time is tight.
– The chocolate chips add just enough indulgence without overpowering.
– It’s simple — and that’s kind of the point. No complicated steps or fancy ingredients.
– If you’re used to egg-based muffins, these might feel a little different, but that’s part of the charm.
Just a heads-up, they don’t rise exactly like traditional muffins, but the texture more than makes up for it. And if you’re worried about equipment, don’t sweat it—just your usual mixing bowls and a muffin tin will do the trick.
Print
No Egg Chocolate Chip Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
Delicious and moist chocolate chip muffins made without eggs. Perfect for those with egg allergies or vegan preferences, these muffins are easy to make and packed with chocolatey goodness.
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened almond milk
1/3 cup vegetable oil
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, combine the unsweetened almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Stir until blended.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix; some lumps are okay.
Fold in the semi-sweet chocolate chips evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Kitchen Notes: I usually use regular muffin liners, but greasing the pan works fine too. These muffins pair nicely with a cup of coffee or a glass of almond milk, especially if you want to keep things plant-based. Sometimes, I’ve swapped the almond milk for oat milk, which I liked but it changed the flavor profile a bit. You could also toss in some chopped nuts or try dark chocolate chips instead of semi-sweet if you want to mix things up, though I haven’t tested those variations extensively.
FAQ:
Q: Can I make these gluten-free? A: I haven’t tried it myself, but a gluten-free flour blend might work if you adjust the moisture slightly.
Q: How long do they stay fresh? A: They keep well for a few days at room temperature in an airtight container, but freezing is a great option if you want to save some.
Q: Can I use other types of milk? A: Sure, any plant-based milk should work, though it might subtly affect taste and texture.
If you’re craving something chocolatey and easy to whip up, these no egg chocolate chip muffins might just be what your kitchen needs. Give them a try—you might find they become a new favorite for breakfast or an anytime treat.