Egg-Free Bakery-Style Chocolate Chip Muffins Recipe
Nothing is quite as delightful as a nice, hot cup of coffee and a deliciously warm muffin. Soft and moist with a crackly muffin top, my Eggless Bakery-Style Chocolate Chip Muffins are a perfect way to start your morning. Dense on the inside and loaded with chocolate chips, these eggless muffins are rich in flavor. Chocolate chip muffins are perfect for breakfast, brunch, snacks, or lunchboxes. Paired with a hot cup of coffee or a glass of milk, muffins are one of my favorite breakfast foods. Even better, these muffins can be mixed up by hand in less than ten minutes! The scrumptious morsels will be out of the oven in a flash, ready to start everyone’s day on a happy note. To mix things up a bit, you can make your muffins in a jumbo muffin pan! Everyone loves a bakery-style giant muffin.
2 – Combine Wet Ingredients.
3 – Mix Dry And Wet.
4 – Fill The Muffin Pan.
5 – Bake.
6 – Enjoy!
Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Baking Powder and Baking Soda: Make sure they’re not expired. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Chocolate Chips or Chunks Sugar: Regular white sugar, also known as caster sugar. Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video]. Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Oil: Vegetable or canola oil, or any light-tasting oil of your preference. Apple Cider Vinegar: You can also use white vinegar. Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! Coarse Sugar for the tops! (optional).
1 – Mix Dry Ingredients.
Measure the ingredients correctly. I highly recommend using a kitchen scale. Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature. Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter. Bake the muffins as soon as the batter is ready. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly. Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe. Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean. For more tips and tricks, check out my How To Get Extra Tall Muffins post. Freezing: Muffins can also be frozen for up to three months. A great way to have muffins whenever you want! After the muffins have cooled completely, wrap them in plastic wrap and then with foil. Place the double-wrapped muffins in a freezer bag, and don’t forget to label them! Thaw frozen muffins in the refrigerator and then bring to room temperature or warm up in the microwave or a 300°F oven for 4-5 minutes if desired.
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You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in April 2021, the post content was edited to add more helpful information, no change to the recipe in March 2022.
