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eggless choco chip muffins
eggless choco chip muffins


Nobody could say these Chocolate Chip Muffins are made without eggs!
Very soft, light and fluffy for many days, these Eggless Muffins are made with simple ingredients and loaded with chocolate chips.
The flavor is rich like Muffins made with eggs and the texture stay soft like a pillow for many days, so you can forget muffins that turn out dry and hard the thay after!
In my recipe you can also find all the tips to get tall muffins with the classic Bakery-Style domed top.
This recipe is also incredibly easy: you don't need any electric mixer, just two bowls and a whisk to mix the wet ingredients into the dry ones: they are ready in few minutes!
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Course Dessert
Cuisine American, European
Servings 12 Muffins
Calories 320 kcal


  • 160 g (3/4 cup) caster sugar or regular granulated white sugar
  • 1/4 tsp salt
  • 400 g (3+1/4 cups) all purpose flour
  • 12 g (1 tbsp) baking powder
  • 1/2 tsp baking soda
  • 120 g (1/2 cup) chocolate chips
  • 300 g (1+1/4 cups) milk room temperature
  • 80 g (1/3 cup) vegetable oil low in flavor; I've used peanut oil. You can use sunflower, canola...
  • 75 g (1/3 cup) unsalted butter melted
  • 14 g (1 tbsp) vinegar or lemon juice
  • 2 tsp vanilla extract


  • In a large bowl place sugar, salt, chocolate chips, then sift together flour, baking powder, baking soda and mix very well all these ingredients until they are well combined. Set aside.
  • In a large pitcher (or a medium size bowl) place milk, vegetable oil. melted butter, vanilla, vinegar and mix well.
  • Gradually pour the milk mix into the flour mix and gently keep on mixing with a whisk until the ingredients are pretty well combined: pay attention to mix gently and do not over mix! In the end of mixing you can use a spatula to be more gentle.
  • Divide the batter into 12 regular size muffin molds lined with papers: you should full fill the mold until the top.
  • Place some extra chocolate chips on top of the muffins (optional).
  • Bake in preheated oven (no fan, upper+lower heat) at 210°C-410°F for 5 minutes: this helps to get taller muffins.
  • Then turn down the heat and bake at 185°C-365°F for about 13 minutes or until a toothpick comes out clean and the top is slightly golden.
  • Slightly cool down in the pan for about 15 minutes, then transfer them on a wire rack to cool down completely.



Store at room temperature well covered with plastic wrap or in a plastic box for about 3 days.
You can store them in freezer for up to 3 months.

Hello, I am Valentina! Welcome to How Tasty!

I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.

I created the Youtube channel How Tasty in 2017 to share with you my passion.

You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.

Let’s cook!

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eggless chocolate chip muffins

Do not skip vinegar (or lemon juice) in this recipe! I know it could be sount weired, but it is essential to get tall and fluffy muffins!

Vinegar is acidic and it chemically reacts with baking soda (that is basic) creating carbon dioxide that will give you domed top bakery-style muffins with a very soft texture!

eggless chocolate chip muffins

Remember to be very gently when you mix the wet ingredients into the dry ones and do NOT overmix the batter: you want to prevent gluten development so your muffin’s texture will turn out very soft and light.

To get tall muffins it’s very important to full fill the muffin molds as you can see in the picture above. 

eggless chocolate chip muffins