Eggless Chocolate Chipit Snackin Muffins
Indulge in the ultimate treat with these Eggless Chocolate Chipit Snackin Muffins—a delightful, fuss-free recipe perfect for any time of day! These soft, fluffy muffins are made without eggs, using a blend of yogurt and milk to deliver a moist texture that’s every bit as satisfying as their traditional counterparts. Packed with rich semi-sweet chocolate chips in every bite, they’re ideal for those looking for an egg-free baking option that doesn’t compromise on flavor. Quick to prepare with just 10 minutes of prep time, these muffins are ready in under 30 minutes, making them a fantastic choice for busy mornings, casual brunches, or after-school snacks. For an extra touch of sweetness, sprinkle coarse sugar on top for a golden, crunchy finish. Whether you enjoy them warm from the oven or save them for later, these easy-to-make muffins are a chocolatey dream destined to impress! Keywords: eggless muffins, chocolate chip muffins, easy baking, quick snack, no egg recipe.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Whole milk (or non-dairy milk)
- 0.5 cups Plain yogurt (or non-dairy yogurt)
- 0.25 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 0.75 cups Semi-sweet chocolate chips
- 2 tablespoons Optional: coarse sugar for topping
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
In a separate medium bowl, whisk together the milk, yogurt, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should look slightly lumpy.
Fold in the chocolate chips, reserving a few to sprinkle on top of each muffin if desired.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Optionally, sprinkle the tops with reserved chocolate chips and coarse sugar for a slightly crunchy topping.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 194 mg | 8% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 21.8 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 50 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
