Bakery Style Eggless Chocolate Chip Muffins
These eggless chocolate chip muffins are soft, fluffy and have that perfect bakery-style dome. You won’t believe they’re made without eggs!
Perfect for breakfast, snack or dessert – they’re easy to make and filled with melty chocolate chips.
EGGLESS CHOCOLATE CHIP MUFFINS - BAKERY STYLE
Ingredients
- 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
Instructions
- 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.
Video
Notes
tips for perfect muffins:
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.
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Let’s cook!
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!
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.
faq:
Can I use other types of chocolate?
Yes! You can replace chocolate chips with chopped dark chocolate, white chocolate, or even chocolate chunks.
Why are these muffins so TALL AND fluffy without eggs?
These muffins get their height and fluffiness thanks to a few key tricks.
First, we add vinegar to the milk to create buttermilk, which reacts with baking soda to give a great rise—just like eggs would.
Also, we use a good amount of baking powder and baking soda to replace the leavening effect of eggs.
Finally, it’s important to fill the muffin cups all the way to the top, not just two-thirds (as some recipes suggest!) to get that perfect tall bakery-style dome.
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