Eggless chocolate chip muffins recipe

Name: Eggless chocolate chip muffins
Prep time: 10 min
Cook time: 20 min
Ingredients: 1.5 cup All purpose flour (Refer steps & notes - Important); 3 tbsp Corn flour; ½ cup Chocolate chips; ¾ cup Sugar; ½ cup Oil; 1 cup Yogurt ( curd ); 1 tsp Baking powder; ½ tsp Sodium bicarbonate; 1 tsp Vanilla essence

January 21, 2013 by Raks Anand 86 Comments / Jump to Recipe

Eggless chocolate chip muffins with vanilla sponge. Perfect for beginners, a no fail recipe, with step by step images.

Perfect for breakfast with a bowl of cereal or tea time snack as well as for kid's snack box.

Check out my Chocolate muffins and eggless orange cake in my website, which are easy, also turns out perfect.

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Ingredients
My notes
Storage & Shelf life
Ingredients
Recipe card

I had chocolate chip muffins once in Phuket and then now recently in Bali when we ordered for the continental breakfast.

Otherwise not a big fan of it to buy it and eat in usual days. But after making choco chip cookies, I had some chocolate chips remaining.

So wanted to make muffins out of it. And still I do have, will make hot chocolate and enjoy as well as empty the choco chips😊.

Aj being allergic to cocoa, these muffins are only for me, me only 😚. The recipe is adapted from Divya's vanilla sponge cake.

Ingredients

Chocolate chips - I used Hershey's mini semi sweet chocolate chips.
All purpose flour - Plain flour or Maida as we know in India. You can also use wheat flour in place of it, but the texture turns dense.
Baking powder & Baking soda - Make sure these are fresh in stock. Otherwise it may give weird smell.
Yogurt - Plain yogurt store bought or homemade curd works too. This is main for the baking powder and baking soda to react with in any eggless baking.
Corn flour - In India, we call this as corn flour. In some parts of world it is called corn starch. It is white in colour, NOT yellow.
Oil - Use neutral flavor oil like sunflower or vegetable. You can use melt butter in place of oil, but the texture can turn brittle or dry. Suggest to mix 50-50 in that case.

My notes

Please read the above before baking. There is no skipping any of the ingredient as this is eggless version and all the ingredients are required for spongy and soft texture.
Usually the baking temperature and preheat temperature is same. Some ovens give you indication when the set temperature is reached. Few models, don't. So, take preheat time as 15 minutes.

Storage & Shelf life

Eggless muffins stays good at room temperature itself (Keep covered, not airtight, just cover it with a lid over stand). Just make sure it is completely cooled down over wire rack before covering.

You can refrigerate and store upto 10 days. Cling wrap individually and you can microwave for few seconds to warm it before serving.

Ingredients

Preheat oven at 180 deg. C. Sieve all purpose flour and corn flour twice to ensure even mixing.
In a mixing bowl, mix well the curd and sugar to dissolve it.
Add baking powder and baking soda (sodium bicarbonate) and mix well and set aside for 2 minutes.
The mix will become slightly frothy with small bubbles. Now mix in vanilla and oil.
Then add 1 tablespoon of the flour at a time until you finish all the flour to get the batter.
Mix chocolate chip with 2 teaspoon of flour to coat it and add it to the batter, give a gentle mix with a spatula.
Line a muffin tray with muffin liners and spoon the batter ¾th in each muffin liner. Top with few more chocolate chips if you like.
Bake for 18-20 minutes or until the toothpick inserted comes out clean. Carefully take out from the muffin tray and cool down over a wire rack.

Enjoy the delicious classic chocolate chip Muffins! Tastes best the next day 😉

eggless chocolate chip muffins recipes — eggless choco chip muffins

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5 from 7 votes