The Best Chocolate Chip Muffins Without Eggs

Discover how to make the most delicious chocolate chip muffins without eggs. This eggless chocolate muffin recipe yields 12 fudgy, moist muffins in under an hour. Your new go-to bake!

Wake up your breakfast table with these ridiculously fudgy chocolate chip muffins without eggs. Using a clever blend of buttermilk, vinegar, and melted butter, this eggless chocolate chip muffins recipe creates that perfect tender crumb and rich chocolate flavor you’d swear has eggs in it. You’ll get 12 generously-sized muffins that stay moist for days.

I stumbled onto this eggless chocolate chip muffins technique about three years ago when my sister went vegan for a month, and honestly? I’ve never looked back. These aren’t the dense, crumbly egg-free bakes that used to disappoint me. Nope. These are fudgy, tender, and packed with those melty chocolate pockets that make your kitchen smell like a professional bakery.

Here’s what gets me every time: the chocolate chip muffin recipe without eggs actually outperforms traditional versions in moisture.

Nutritional Peek (Per Muffin)

Nutrient	Amount
Calories	~265
Protein	3g
Carbohydrates	38g
Fat	12g
Fiber	1.5g

Ingredients for 12 Beautiful Chocolate Chip Muffins Without Eggs

This chocolate chip muffins without eggs recipe without eggs keeps things simple and pantry-friendly. Everything here should already be hanging out in your kitchen:

Amount	Ingredient	Notes
3 cups (420 g)	All-purpose flour
3 teaspoons	Baking powder	Fresh is key!
1/2 teaspoon	Baking soda	Works with the vinegar for lift
1/2 teaspoon	Salt	A pinch of sea salt’s lovely, too
1 cup (200 g)	Chocolate chips or chunks	Go quality here—you’ll taste the difference
5 tablespoons (70 g)	Unsalted butter, melted
1/3 cup (80 ml)	Vegetable or canola oil	Keeps them super moist
1 cup (200 g)	Granulated sugar
1 1/2 cups (360 ml)	Buttermilk	This is the MVP ingredient
1 teaspoon (5 ml)	Apple cider vinegar	Creates that perfect crumb structure
1 teaspoon (5 ml)	Pure vanilla extract	Worth splurging on pure vanilla
1 1/2 tablespoons	Coarse sugar, optional	For that bakery-style sparkle on top

For a detailed breakdown of how to make chocolate chip muffins without eggs, I recommend checking out bakeware options at Dessert Haven’s equipment guide for tips on getting perfectly even bakes.

Equipment You’ll Need

• One 12-cup muffin pan (or a 6-count jumbo pan if you’re feeling fancy)
• Nonstick baking spray or cupcake liners
• Two mixing bowls
• A whisk or fork for combining dry ingredients
• A spatula for folding
• A toothpick for the doneness test
• Wire cooling rack (trust me on this one)

Optional but nice: a kitchen scale for precision, and an oven thermometer to catch any temperature quirks your oven might have.

Step-by-Step: Making Chocolate Chip Muffins Without Eggs

Making this chocolate chip muffin recipe without eggs is genuinely straightforward, but a few little moves make the difference between okay and absolutely magnificent.

Step 1: Get Your Oven Ready Preheat to 425°F (220°C). While it’s heating, spray your muffin pan generously with nonstick spray or line with cupcake liners. I like liners because they peel away so beautifully, but spray works just fine. If you’re using a jumbo 6-count pan, that works too—just note the baking time will be longer.

Step 2: Mix Your Dry Ingredients In a large bowl, whisk together the flour, baking powder, baking soda, and salt until everything’s evenly distributed. You’ll feel the baking soda granules disappear into the flour—that’s what you want. Now add your chocolate chips and give it all a gentle toss so the chips get coated with flour. This tiny step prevents them from sinking to the bottom. Smart, right?

Step 3: Combine Your Wet Ingredients In another bowl, whisk together the melted butter, oil, sugar, buttermilk, apple cider vinegar, and vanilla. This is where the magic happens—that vinegar reacts with the baking soda to create lift and structure. Give it a good 30 seconds of whisking so the sugar starts dissolving slightly.

Step 4: Fold It Together Here’s where patience pays off. Pour your wet mixture into the dry ingredients and fold by hand using a spatula. The batter will be thick and a little lumpy—that’s exactly right. Stop folding the moment you don’t see streaks of flour anymore. Overmixing develops gluten and gives you tough, dense muffins. We’re not after that.

Step 5: Fill Those Cups Divide the batter among your muffin cups, filling each one right to the top. These muffins rise beautifully, so generous filling is your friend here. If you’re feeling it, sprinkle a tiny pinch of coarse sugar on each top for that café-style sparkle.

Step 6: The Two-Temperature Bake Bake at 425°F for exactly 5 minutes—this jump-starts the rise. Then lower the temperature to 350°F (180°C) and bake for another 20 to 23 minutes (25–30 minutes for jumbo muffins), until they’re golden brown and a toothpick inserted in the center comes out clean or with just a few fudgy crumbs clinging to it. You want moist, not gummy.

Step 7: Cool Properly Let them rest in the pan for 10 minutes—this prevents them from falling apart. Then transfer to a wire rack to finish cooling. I know it’s tempting to dive in, but this patience step lets everything set up beautifully.

Pro Tips for Perfect Results

When making eggless chocolate chip muffins, a few tweaks elevate everything:

• Room-temperature buttermilk mixes more smoothly. Cold buttermilk can seize the oil, creating a lumpy batter.
• Don’t skip the vinegar—it sounds weird, but this acid is essential for rise and tender crumb. It’s not about flavor; it’s about chemistry.
• Fill your cups generously. These chocolate chip muffins without eggs rise dramatically, and fuller cups give you those gorgeous, domed tops.
• Invest in quality chocolate. You’ll taste the difference between supermarket chips and artisanal chunks. I’m partial to around 60% cacao dark chocolate chips.
• Test the oven temperature. Most home ovens run hot or cold. An inexpensive oven thermometer ($8) is a game-changer for consistent results.

For deeper baking science on egg replacers and leavening agents, King Arthur Baking’s resource on egg-free baking is wonderfully detailed and trustworthy.

Troubleshooting: Don’t Panic, I’ve Got You

Muffins are too dry? You might’ve overworked the batter or baked a tad too long. Next time, stop folding the moment you see no flour streaks, and check for doneness around the 20-minute mark. A few crumbs on the toothpick are fine—gummy is bad, but moist is lovely.

Batter seems thin or runny? No worries! Buttermilk varies slightly in thickness. Just add a spoonful more flour at a time until it reaches a thick, drop-biscuit consistency. Stir gently though—you’re not kneading this.

Muffin tops are browning too fast? Your oven might run hot. Lower the temperature by 25°F next time, or tent the muffin pan loosely with foil for the first 15 minutes, then remove it to finish browning.

They’re sinking in the middle? This usually means your oven temperature dropped or they came out slightly underbaked. Use that oven thermometer, and remember: the toothpick test is your friend. Bake those extra 2–3 minutes if needed.

Variations & Tasty Twists

The beauty of this chocolate chip muffins without eggs is how adaptable it is. Here are my favorite riffs:

Double Chocolate Bliss: Replace 1/4 cup flour with unsweetened cocoa powder for an extra-fudgy vibe. Mix that powder in with your dry ingredients.

Spiced Chocolate Dream: Add 1 teaspoon of cinnamon and a pinch of cayenne pepper. It sounds adventurous but trust me—it complements the chocolate gorgeously.

Nutty Twist: Fold in 1/2 cup chopped walnuts or pecans along with the chocolate chips. If you love this variation, check out our Chocolate Cake with Peanut Butter Frosting for another nutty chocolate combo.

Seasonal Swap: Replace half the chocolate chips with white chocolate chips and fold in 1/2 teaspoon of orange zest for a beautiful citrus-chocolate marriage.

Serving, Storage & Reheating

These chocolate chip muffins without eggs are perfect straight from the cooling rack with a cup of strong coffee, but here’s how to keep them tasting fresh:

Serving: They’re honestly amazing at room temperature, but if you have time, a gentle 15-second microwave zap warms them through beautifully. Pair with unsalted butter, jam, or just eat them plain—they’re rich enough to stand alone.

Storage: Keep them in an airtight container at room temperature for up to 4 days. They’ll stay incredibly moist thanks to all that oil. Beyond that, freeze them.

Freezing: Wrap each cooled chocolate chip muffins without eggs individually in plastic wrap, then pop them into a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature for about an hour, or microwave straight from frozen for 30–45 seconds.

Reheating: Whether you’re reviving a day-old muffin or one from the freezer, a gentle oven reheat at 300°F for 8–10 minutes brings them back to fresh-baked glory.

No-Waste Kitchen Magic

Those paper liners you peeled away? Toss them (they’re compostable if they’re unbleached). But here’s where we get creative: if your muffins somehow have a few crumbly bits that break off, don’t throw them away.

Crumble them into yogurt, layer them in a parfait with chocolate mousse, or save them to pulse into chocolate chip muffins without eggs breadcrumbs for topping cakes or ice cream.

And that leftover buttermilk? Perfect for smoothies, salad dressings, or soaking grains. Nothing goes to waste in this kitchen.

Chocolate Chip Muffins Without Eggs FAQs

Final Thoughts

You’ve got it now—the secret to making chocolate chip muffins without eggs that nobody would ever guess are eggless. Seriously, when I serve these at breakfast with friends, nobody believes me. The tender crumb, the fudgy chocolate, the bakery-style domed tops—it all comes together beautifully thanks to a little kitchen chemistry and quality ingredients.

I’d love to hear how yours turn out! Drop a comment below and let me know: Did you go classic, or did you get adventurous with a variation? Did you snap a photo? Tag me—I adore seeing your creations. If you loved this recipe, do check out our Ultimate Chocolate Coconut Cake next—another showstopper that’ll make you a chocolate legend in your kitchen.