Oriana’s Thoughts On The Recipe
These Mini Eggless Chocolate Chip Muffins have become an absolute staple in my household! They’re the kind of treat that I love to whip up on a Sunday afternoon, filling the house with the sweet aroma of freshly baked goodies. What I adore most about these muffins is how incredibly soft and fluffy they are, despite being egg-free and dairy-free. They’re packed with mini chocolate chips, making each bite a deliciously sweet experience. These muffins are super easy to make, and you don’t even need a mixer! They’re egg-free and dairy-free, so they are great if you are dealing with food allergies or intolerance. With just a few basic ingredients that I always have on hand, I can have these muffins ready in no time. It’s one of those recipes that I know I can always count on. These mini vegan muffins are also perfect for those little snack attacks. I love packing them into lunchboxes or grabbing one (or two!) with my morning coffee. They’re the ideal one-bite treat, and they freeze beautifully, so I always have a stash ready for whenever the craving strikes. So, if you’re looking for a quick, tasty, and foolproof recipe, these muffins are a must-try!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). Super Easy to Whip Up: No need to pull out your stand mixer or any fancy gadgets. This recipe is straightforward and can be made in just a few simple steps. Uses Simple Ingredients: I love that this recipe doesn’t call for anything out of the ordinary. Just a few other pantry staples. No eggs! No Milk!. Perfect Texture: These muffins are the ultimate comfort food—soft, fluffy, and moist, with just the right amount of sweetness. The mini chocolate chips are perfectly distributed throughout, ensuring a burst of chocolate in every bite. It’s the kind of texture that keeps you coming back for more. Perfect One-Bite Snack: These mini muffins are the perfect size for a quick snack. They’re small enough to satisfy your sweet tooth without being too indulgent. Plus, their bite-sized nature makes them great for sharing or serving at gatherings. Great for Lunchboxes: If you’re looking for a fun and tasty treat to include in your kids’ lunchboxes, these muffins are perfect. They’re easy to pack, don’t crumble too much, and will surely be a hit with the little ones. Freezer-Friendly: I’m all about making life easier, and these muffins are excellent for batch baking and freezing. Make a double batch, freeze half, and you’ll always have a quick snack ready to go.
Shelflife: They might dry out quicker than expected if not stored properly. Sweetness: They might be a bit sweet for some, especially if you’re not a big fan of sugary treats.
Tips To Mitigate These Cons
Storage: As soon as these muffins cool, store them in an airtight container to keep them moist. Sweetness: If you prefer a less sweet treat, you can reduce the amount of chocolate chips or use dark chocolate chips for a more balanced flavor.
All-Purpose Flour: This is the base of your muffin batter, giving the muffins structure. If you prefer, you can substitute a gluten-free all-purpose flour blend. Baking Powder & Baking Soda: These are your leavening agents, helping the muffins rise and become fluffy. Note: Make sure they’re fresh for the best results. Salt: A pinch of salt enhances the flavors and balances the sweetness of the muffins. Mini Chocolate Chips: The star of the show! These tiny chips ensure chocolatey goodness in every bite. Note: Use you favorite dairy-free or vegan mini chocolate chips. Oil: Oil keeps the muffins moist and tender. You can use vegetable, canola, avocado, or any neutral-tasting oil of your preference. Granulated Sugar: This adds sweetness to the muffins. Milk: Milk adds moisture to the batter. Note: You can use dairy or any plant-based milk, like oat or soy, depending on your preference. Apple Cider Vinegar: This might seem like an odd ingredient, but it’s key in creating a tender crumb in eggless baking. It reacts with the baking soda to help the muffins rise. Vanilla: Vanilla extract adds a lovely depth of flavor, complementing the chocolate and adding sweetness.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Add mini chocolate chips; mix to combine.
Step 2 – Combine Wet Ingredients
In a medium mixing bowl, mix oil, sugar, milk, vinegar, and vanilla; mix until well combined.
Step 3 – Mix Dry and Wet Ingredients
Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.
Step 4 – Fill The Pan
Spoon the batter evenly into the muffin cups or liners, about one heaping teaspoon each. I like to use a small cookie scoop.
Step 5 – Bake
Bake for 10 – 12 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Carefully remove the mini muffins from the oven. Allow them to cool for 5 minutes in the muffin pan, then transfer them to a wire rack to continue cooling.
Food Allergy Swaps
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of regular milk, use non-dairy milk like soy or oat milk. Also, use your favorite mini dairy-free chocolate. Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend. Nut-Free: This recipe is naturally nut-free, but always double-check your ingredients if you’re baking for someone with nut allergies.
Variations & Additions
Add Some Zest: Try adding a teaspoon of orange or lemon zest for a citrusy twist. Top with Crunch: Sprinkle the tops with coarse sugar or chopped nuts before baking for a bit of extra texture and sweetness.
Storing and Freezing Instructions
Storing: Store the muffins in an airtight container at room temperature for up to 3 days. To keep them fresher for longer, you can store them in the fridge for up to a week.
Measure the ingredients correctly. I highly recommend using a kitchen scale. Preheat the oven for at least 15 minutes before starting, giving it plenty of time to reach the ideal recipe temperature. Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter. Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully. For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups. For mini muffins, use a small cookie scoop. Know your oven! Every oven is different, so baking times must always 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.
Freezing: To freeze, place the cooled muffins on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. To enjoy, just thaw at room temperature or warm them in the microwave for a few seconds.
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Recipe Card 📖
