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eggless chocolate chip muffins
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5 from 7 votes

Eggless chocolate chip muffins

Eggless chocolate chip muffins with vanilla sponge. Perfect for beginners, a no fail recipe, with step by step images.
Prep Time10 minutes
Cook Time20 minutes
Course: Snack
Cuisine: Global
Servings: 12 muffins


  • 1.5 cup All purpose flour Refer steps & notes - Important
  • 3 tablespoon Corn flour
  • ½ cup Chocolate chips
  • ¾ cup Sugar
  • ½ cup Oil
  • 1 cup Yogurt curd
  • 1 teaspoon Baking powder
  • ½ teaspoon Sodium bicarbonate
  • 1 teaspoon Vanilla essence


  • Preheat oven at 180 C deg firstly. (15 mins)
  • Secondly, measure all purpose flour and take out 3 tablespoon from it. Then add 3 tablespoon corn flour to it. Basically we are taking out 3 tablespoon all purpose flour and replacing it with corn flour.
  • Sieve all purpose flour and corn flour twice to ensure even mixing.
  • In a mixing bowl, mix well yogurt (curd) and sugar to dissolve it.
  • Add baking powder and baking soda (sodium bicarbonate) and mix well. 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. (You can use the same flour from your mixing bowl)
  • 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.


  • I used my hand whisk for mixing the batter.
  • Use only the spatula to just mix the choco chip gently in the batter. Do not over mix.
  • I used semi sweet choco chips, the muffins were a bit on sweeter side for me. You can add a pinch of salt to avoid flat taste.