An Easy Chocolate Chip Muffins Recipe

Get ready to indulge in a classic breakfast or snack treat with our delightful recipe for easy homemade Chocolate Chip Muffins. Bursting with mouthwatering chocolate chips and a tender crumb, these muffins are sure to become a family favorite. With just a few simple ingredients, including all-purpose flour, sugar, baking soda, and baking powder, you can easily whip up a batch of these delectable treats right in your own kitchen.

You’ll love them even more when your home will be filled with the irresistible aroma of freshly baked chocolate chip goodness.

Whether you enjoy them for breakfast, as a lunchbox treat, or for a cozy afternoon snack, these homemade Chocolate Chip Muffins are sure to bring joy to your taste buds. Join us as we share the step-by-step process to create these delightful goodies and unlock the secret to baking muffins that are perfectly moist, fluffy, and loaded with chocolatey goodness. So, gather your ingredients, preheat your oven, and let’s embark on a scrumptious baking adventure together.

My Take on Chocolate Chip Muffin Recipe

I alternate between making Chocolate Chip cookies and Eggless Chocolate Chip muffins for my kids most weeks. Although I have to say that I find making Eggless Chocolate Chip muffins much easier and faster.  There is no creaming of the butter and the batter comes together in less than 5 minutes. Just 2 bowls- one for the dry and one for the wet and everything is mixed together with a spatula.  This recipe is so easy and quick that it is my go-to snack treat when we have the kids’ friends over for a play date.  They all enjoy warm egg-free chocolate chip muffins and that makes me very happy!

Ingredients used to make Eggless Choco Chip Muffins

• 2 Cups all purpose flour (maida)
• 1 cup sugar
• 1 tsp Baking soda
• 1 ¼ tsp Baking powder
• ½ tsp salt
• 1 cup milk
• 1 tsp vinegar
• 1/3 cup oil
• 1 tsp vanilla extract
• ½ cup + ¼ cup chocolate chips

How to make Eggless Chocolate Chip Muffins

1. Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners. 
2. Add flour, sugar, baking soda, baking powder, and salt to a large bowl. Mix well. 
3. Measure and mix milk, oil, vinegar, and vanilla extract in a measuring cup.
4. Add the wet ingredients to the dry ingredients. Mix till no dry patches remain, being careful not to over-mix.
5. Add ½ cup chocolate chips to the batter and mix to incorporate.
6. Divide the batter evenly between the muffin tin cavity filling them 2/3 the way full. 
7. Top each cavity with a few chocolate chip cookies.
8. Bake for about 18-20 minutes or until a toothpick comes out with moist crumbs.  
9. Remove the muffin pan from the oven and allow them to cool in the pan for 3-5 minutes. Carefully remove the muffins from the pan, and place them on a wire rack to finish cooling.
10. They will last at room temperature for 2 days or in the refrigerator for up to a week. 

Recipe tips to make Chocolate Chip Muffins:

• Use a large bowl to mix the dry ingredients (except the chocolate chips).  You don’t need to sift the flour and sugar, just mix all the ingredients with a large spoon to ensure that the baking soda and powder are disbursed properly. 
• Use a measuring cup to measure and mix the wet ingredients. 
• Mix the wet ingredients with the dry ingredients and mix properly till no dry patches remain (without overmixing).  Now fold in the chocolate chips. 
• You can use cupcake liners to line the muffin pans.  If you are using liners, you do not have to grease the pan. Otherwise, properly grease the pan with butter or oil. 
• Once the muffins come out of the oven, rest them for 3-5 minutes in the pan before cooking off on a wire rack.  Ensure that they are completely cool before storing them in an airtight container.

FAQs- Eggless Chocolate Chip Muffins

Tools used to make Eggless Chocolate Chip Muffins

Standard Muffin Pan

Ice cream scoop

Cupcake Liners

Recipe Card – Eggless Chocolate Chip muffin recipe

Eggless Chocolate Chip Muffins

Eggless version of the popular muffin treat

Pin

Print

Recipe by Divya Jhaveri

5 from 7 votes

Course: DessertDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

18

minutes

Ingredients

• 2 cups All purpose flour

• 1 cup Sugar

• 1 teaspoon Baking Soda

• 1 1/4 teaspoon Baking powder

• 1/2 teaspoon Salt

• 1 cup Milk (of choice, regular or plant based) See NOTE

• 1 teaspoon White vinegar

• 1/3 cup Any neutral oil ( I used Canola or Avocado oil)

• 1 teaspoon Vanilla extract

• 1/2 +1/4 cup Semi sweet chocolate chips

Method

• Pre heat oven to 350 F. Line a muffin pan with cupcake liners.
• All flour, sugar, baking powder, baking soda and salt to a large bowl. Mix well with a spoon.
• Measure and mix milk, oil, vinegar and vanilla extract. Add the wet ingredients to the dry ingredients. Mix till no dry patches remain but do not over mix. Add 1/2 cup of chocolate chips to the batter and mix to incorporate.
• Divide the batter evenly among the 12 muffin tin cavities filling them 2/3 the way full. Top the batter with a few more of the remaining chocolate chips.
• Bake in the pre-heated oven for 18-20 minutes till a tooth pick inserted comes out clean. Remove the pan from the oven and let the muffins cool in the pan for 3-5 minutes. Remove the muffins and complete cooling off on a wire rack.
• When completely cooled, store in an airtight container.

Tips

• This recipe can easily be made vegan by using any Plant-based milk like Almond or Oat milk.