prep time: 10 min | bake time: 15 min | rest time: 1 hr
Skip the bakery and make these! Knowing exactly what is in your food is a very reassuring feeling and making something with your own hands really does feel good. These eggless fluffy Chocolate Chip Muffins are even more delicious than your favorites from the bakery down the street – and you made them yourself! These delicious bakery-style muffins come together in just under an hour with minimal ingredients and mess! There’s nothing better than the aroma of freshly baked muffins filling your kitchen on a Sunday morning.
This simple recipe creates soft and tender muffins with a rich chocolate chip flavor and can easily be made dairy-free and vegan with simple substitutions. No fancy ingredients are needed, just wholesome, homemade goodness in every bite! If you’re a lover of chocolate chip muffins, this is the recipe for you!
Start by mixing the milk and vinegar in a bowl, letting it curdle for about 10 minutes. It will appear slightly grainy. This is a buttermilk-like consistency that helps the muffins rise. Add the light brown sugar, yogurt, oil, and vanilla extract, whisking until fully combined.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually combine the dry ingredients with the wet ingredients, mixing just until the batter is smooth. Gently fold in most of the mini chocolate chips, reserving a few for topping.
Line your muffin pan with paper liners and fill each liner to the brim with the batter. Top with the reserved chocolate chips and a sprinkle of cane sugar. Bake at 400°F (200°C) for 8 minutes, then lower the temperature to 350°F (175°C) and bake for another 6-7 minutes until the muffins are golden and firm to the touch. Let them cool before serving.
This is a question I get so often, and I want to make sure you all get your ideal raise so here are a few tips! This will ensure you get bakery-style muffins every time.
Store your freshly baked chocolate chip muffins in an airtight container at room temperature for up to 3 days. If you prefer warm muffins, you can reheat them for 10-15 seconds in the microwave to bring back that freshly baked taste.
Yes, you can freeze them! Let the muffins cool completely, then store them in an airtight container or freezer bag for up to 2 months. To reheat, just warm them in the oven or microwave.
Resting the batter allows the flour to hydrate and the baking powder to activate, resulting in fluffier, taller muffins. You only need to rest for about 25-30 minutes before baking. While not mandatory, this step can give your muffins an extra boost in height and texture.
Yes, substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum for structure.
Yes! You can easily make these muffins dairy-free by using plant-based milk (like almond or oat milk) and dairy-free yogurt. The mini chocolate chips can also be swapped for a dairy-free version.
This recipe is naturally eggless, so no need for egg replacements. The ingredients used already create a light, fluffy texture without eggs.
Regular-sized chocolate chips will work just as well. However, mini chocolate chips provide a more even distribution of chocolate throughout the muffins.
You can simply grease the muffin tin well with oil or butter, and the muffins will come out easily without liners.
Yes, you can use whole wheat flour, but the muffins might be slightly denser. You can also try a 50/50 mix of whole wheat and all-purpose flour for a healthier alternative without sacrificing texture.
Absolutely! Besides mini chocolate chips, you can add nuts, dried fruit, or even swirl in nut butter for extra flavor. Just be mindful of keeping the total amount of mix-ins around 1 cup to maintain the perfect muffin texture.
Store your muffins in an airtight container at room temperature for up to 3 days. If you’d like to keep them fresh longer, refrigerate them for up to a week or freeze them for up to 3 months.
Try these other recipes next
