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!
160 g(3/4 cup)caster sugaror regular granulated white sugar
1/4 tspsalt
400 g(3+1/4 cups)all purpose flour
12 g(1 tbsp)baking powder
1/2 tspbaking soda
120 g(1/2 cup)chocolate chips
300 g(1+1/4 cups)milkroom temperature
80 g(1/3 cup)vegetable oillow in flavor; I've used peanut oil. You can use sunflower, canola...
75 g(1/3 cup)unsalted buttermelted
14 g(1 tbsp)vinegar or lemon juice
2 tspvanilla 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
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.