chocolate chip muffins recipe | eggless chocolate chip muffins

chocolate chip muffins recipe with step by step pics – easy to prepare delicious eggless chocolate chip muffins made with whole wheat flour.

chocolate chip muffins

as a family we are chocolate lovers and any sweet or dessert with chocolate gets finished in no time. on one of my visits to the nearby super store, i managed to get callebaut chocolate chips and chocolate bars. one bite of the chocolate chip and it tasted real chocolate than the chocolate chips i have so far managed to get here.

so with the chocolate chips i made these chocolate muffins a couple of times. the crumb and texture is soft, light and so good, that no one will come to know that the muffins are eggless and made from whole wheat flour. when my folks had them, they thought i have added condensed milk and were pretty surprised that the only liquids that have been added are water and vinegar.

these chocolate chip muffins can be baked both in the regular oven and in the convection mode of a microwave oven. i am not sure about baking in a pressure cooker. the recipe yields 7 regular muffins. you can easily double the recipe.

serve these chocolate chip muffins plain or with tea or coffee or milk.

if you are looking for more chocolate recipes then do check:

chocolate chip muffins recipe

4.8 from 20 votes
Author:Dassana Amit
Prep Time:5 mins
Cook Time:25 mins
Total Time:30 mins
Course:desserts
Cuisine:world
Calories: 200kcal
Servings (change the number to scale):7 muffins
eggless chocolate chip muffins recipe
easy egg free chocolate chip muffins made with whole wheat flour.

INGREDIENTS FOR chocolate chip muffins recipe

(1 CUP = 250 ML)

dry ingredients for chocolate chip muffins

  • 1 cup whole wheat flour leveled (atta) or 120 grams whole wheat flour
  • ½ teaspoon baking soda, leveled
  • 1 pinch salt
  • cup chocolate chips, sweet or semi sweet or vegan

wet ingredients for chocolate chip muffins

  • ½ cup warm water or 125 ml warm water
  • ½ cup organic unrefined cane sugar or regular sugar or 80 to 90 grams sugar
  • ½ tablespoon lemon juice or apple cider vinegar or regular vinegar
  • 1 teaspoon vanilla extract or vanilla essence
  • 3 tablespoon olive oil or any neutral tasting oil

HOW TO MAKE chocolate chip muffins recipe

  • first line a muffin tray with muffin liners. you can also grease the pan with oil instead of using muffin liners.

making chocolate chip muffins batter

  • take the dry ingredients in a seive - 1 cup whole wheat flour, 1/2 tsp baking soda and a pinch of salt. sift and keep aside.
  • preheat your oven to 180 degrees celsius/356 degrees fahrenheit. for an OTG, heat both the top and bottom heating elements.
  • heat 1/2 cup water till its warm. you can heat water in a pan or microwave. the temperature of the water should be about 45 to 46 degrees celsius.
  • add 1/2 cup sugar to the warm water. stir so that all the sugar dissolves.
  • now add 3 tbsp oil. i used olive oil but you can use any neutral flavored oil. you can also use melted butter. stir very well.
  • now add 1/2 tbsp vinegar or lemon juice. you can add apple cider vinegar or regular vinegar.
  • add 1 tsp vanilla extract or essence.
  • stir and mix very well again.
  • add the dry ingredients to the wet ingredients.
  • begin to mix. mix to a smooth batter but don't overdo the mixing part.
  • add 1/3 cup chocolate chips and mix again.

baking chocolate chip muffins

  • pour or spoon the batter in muffin liners.
  • place one or two chocolate chips on top. this is an optional step.
  • bake chocolate chip muffins at 180 degrees celsius//356 degrees fahrenheit for 25 to 30 minutes till the tops are browned and a tooth pick inserted in the muffins comes out clean. 
  • since the temperatures in all the ovens are not the same, do keep a check while baking. in an OTG, keep on the center rack.
  • after 3 to 4 minutes, remove the muffins from the pan and place on a wire rack for cooling.
  • overdo these chocolate muffins plain as a sweet snack or as a dessert. you can also serve with milk, tea or coffee.

RECIPE TIPS

  • the recipe can be doubled.
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how to make chocolate chip muffins

1. first line a muffin tray with muffin liners. you can also grease the pan with oil instead of using muffin liners.

muffin liners for chocolate chip muffins recipe

2. take the dry ingredients in a seive – 1 cup whole wheat flour (leveled), ½ tsp baking soda (leveled) and a pinch of salt.

dry ingredients for chocolate chip muffins recipe

3. sift and keep aside. preheat your oven to 180 degrees celsius/356 degrees fahrenheit. for an OTG, heat both the top and bottom heating elements.

sifted dry ingredients for choco chip muffins recipe

4. heat ½ cup water till its warm. you can heat water in a pan or microwave. the temperature of the water should be about 45 to 46 degrees celsius.

heat water for choco chip muffins recipe

5. add ½ cup sugar to the warm water.

adding sugar for chocolate chip muffins recipe

6. stir so that all the sugar dissolves.

stirring sugar for chocolate chip muffins recipe

7. now add 3 tbsp oil. i used olive oil but you can use any neutral flavored oil. you can also use melted butter.

adding oil for chocolate chip muffins recipe

8. stir very well.

mixing to make choco chip muffins recipe

9. now add ½ tbsp vinegar or lemon juice. you can add apple cider vinegar or regular vinegar.

adding vinegar to make chocolate chip muffins recipe

10. add 1 tsp vanilla extract or essence.

vanilla extract to make choco chip muffins recipe

11. stir and mix very well again.

stirring making chocolate chip muffins recipe

making chocolate chip muffins batter

12. add the dry ingredients to the wet ingredients.

preparing chocolate chip muffins recipe

13. begin to mix.

mixing batter - chocolate chip muffins recipe

14. mix to a smooth batter but don’t overdo the mixing part. the batter has to have a flowing consistency. depending on the quality of flour, the batter can become thick too. in case this happens, then just add about ¼ to ½ cup more of water. i used stone ground organic wheat flour.

batter for choco chip muffins recipe

15. add ⅓ cup chocolate chips. you can add any chocolate chip, sweet, semi sweet or even vegan. i used sweet chocolate chips.

add chocolate chips - choco chip muffins recipe

16. mix again.

mix choco chips to make chocolate chip muffins recipe

baking chocolate chip muffins

17. pour or spoon the batter in muffin liners.

pour batter in muffin cups - chocolate muffin recipe

18. place one or two chocolate chips on top. this is an optional step.

place choco chips on the chocolate muffin batter

19. bake chocolate chip muffins at 180 degrees celsius//356 degrees fahrenheit for 25 to 30 minutes till the tops are browned and a tooth pick inserted in the muffins comes out clean. since the temperatures in all the ovens are not the same, do keep a check while baking. in an OTG, keep on the center rack.

bake - chocolate chip muffins recipe

20. after 3 to 4 minutes, remove the chocolate chip muffins from the pan and place on a wire rack for cooling.

keep the chocolate chip muffins on wire rack

21. serve these eggless chocolate muffins plain as a sweet snack or as a dessert. you can also serve with milk, ginger tea or filter coffee.

eggless chocolate chip muffins recipe, chocolate chip muffins recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

129 comments/reviews

    • if you just use the liners, then they expand while baking as there is nothin at the sides to hold them. though you can use just the liners also. the muffins won’t rise from top much as they will expand from the sides when baking.

  1. It came out awesome. Ma’am, this is not the first time I am using your recipe. Every time, whenever I have tried your recipes, smile on my kids lips have broadened. I simply love that. Just want to thank you.

  2. The ratio for baking soda to flour mentioned on the baking soda box is 6g:500gms. Considering that wouldn’t ½tsp baking soda be too much for 120gms flour? I am a little confused with the measurements and the equipment. I am trying eggless muffins for the 1st time.

  3. Hi,

    have been a great delight to read these recipes and try them out. I am new to baking and very excited to try these muffins.
    Have a question though, in some muffin recipes, you have added cold water and in some warm water. Please let me know the reason behind.5 stars

  4. I followed followed your recipe to the T. It came out very well but both the times, there was bitter taste in the end. Could it be because of soda5 stars

    • okay. bitter taste won’t be due to the baking soda. it could be due to the vanilla essence. try adding less like half teaspoon instead of 1 teaspoon.

  5. I tried these muffins today.. I took them out of the OTG once the toothpick came out clean.
    However my muffins didn’t come out clean from the muffin liner…Kind of stuck to it. I didn’t bake for additional time as then they would turn hard and dry. Is this due to lack of butter i n the recipe?4 stars

    • zarna, its not due to lack of butter. did you use paper muffin liners or silicon ones or just a muffin pan. the sticking is due to the moisture. as soon as muffins are done and if they are baked in a liner, then remove them from the muffin pan and let them cool on a wired rack. this way there is less moisture that happens due to condensation.

  6. Hello
    Mam
    How to make dry soya sticks ??
    I tried but I m not succeed…
    Pls tell how it’s made…

  7. hi maa’m..I want to make around 30 muffins and will have to bake them in batches of 3 as I have 12 muffins mould..so can I make it a night before and shall I refrigerate it or keep it outside only?..one more query, can I used maida instead of whole wheat flour?

    • trisha, if you plan to keep the batter in fridge, then do not add baking soda. you can just mix everything and then add baking soda just before baking. but here when you add baking soda, the batter has to be at room temperature and also mix it very well. so you can divide, the batter in three equal parts and accordingly add baking soda. for 1 cup flour, its half teaspoon baking soda. so for 4 cups flour, add 2 teaspoons baking soda. 4 cups will yield 28 to 30 muffins. so if you divide the batter in three equal parts, then in each portion you will have to add 2/3rd teaspoon. or you can divide batter in 4 parts and add half teaspoon in each portion.

      you can use maida.

  8. Hey Dassana

    I m big fan of your cooking.. usually end up in cooking your way when I search multiple site for recipes.. Thanks thanks for everything.. but i am writing this thank you note specially for this beautiful eggless muffin recipe. It yielded me 6 beautiful muffins and all 6 people who ate this kept of appreciating… though I dint get to eat single piece I don’t regret .. I am gonna bake once more for sure. One of Bestest eggless muffins I ever baked. Thanks once again

    • thank you vijetha for sharing your experience as well as for the feedback on the muffins. glad to know. do make them again, so you can also get to taste them.

  9. Hi Dassana,
    I baked the muffins , orange cake and Basic vanilla cake yesterday for my kids birthday.. It was amazing.. Thank you so much for the recipe.. Everyone loved it… 🙂5 stars

  10. Hi, this recipe is a hit. But can i make it a chocolate base recipe by putting cocoa powder in it. How much cocoa powder should I put in it ?5 stars

  11. Hi dassana,
    Tried this recipe today.it came out very well.the texture and taste were awesome. .Thanks for sharing such à simple and healthy recipe.

  12. Hi
    This is my first time to bake muffins and because of your excellent recipe I succeeded? I am ready to try all ur other recipes. Thanks a lot for helping moms like us to show our love to the family in a bit another fabulous way ??5 stars

  13. Thank you so much for the lovely and healthy recipes !!
    I’ve recently got obsessed with baking and you are a big reason for that :-). Baking gives me immense pleasure now, most importantly when i know I am not compromising on health.
    I have tried several recipes, my family and friends went raving about the chocolate chip muffins and the eggless coconut cookie.

    Thank you again!!

  14. Just finished baking these muffins and they are wonderful. Only change I made was removed two tablespoons of flour from the cup and added 2 tablespoons of cocoa powder for a more chocolaty muffin.5 stars

  15. Hi .. Being new to baking and cooking in general wanted to understand the measurement .. 1 cup is 250 ml which is good for liquids but then for wheat flour you say 1 cup – 120 grams ..

    I have a measuring cup for 1 cup is 250 ml .. So when using it for wheat flour I use the same cup – and the full cup as your recipe is 1 cup

    • when measuring flour in the same cup and then measuring it on a weighing scale minus the cup, the weight is 120 grams. so 1 cup flour weighs 120 grams. depending on the type of ingredients, each weigh differently. eg 1 cup rice weighs 200 grams. for this recipe, use 1 cup flour which has been leveled. for leveling, fill the cup with the flour and run a knife on the top, levelling and remove the excess flour.

  16. hi!!!
    I am new to cooking. wanted to try these muffins. I had a doubt.
    Is baking soda same as ENO?
    If not, then would you recommend what brand baking soda to buy. Also, if that brand is not available can I use ENO, in what proportion

    Thanks,
    Asha

    • baking soda and eno are different. baking soda is pure sodium bicarbonate whereas eno is sodium bicarbonate + citric acid. you can use eno instead of baking soda. in this recipe you can add 1/2 tsp eno. baking soda is also called as cooking soda. in hindi we call it ‘meetha soda’. you can buy any brand.

  17. i m having the confusion with the tablespoon and teaspoon can anyone please help me out :/

  18. I am a follower of ur blog since last 6 months. I have tried the whole wheat eggless cakes from ur blog and loved it…I want to try Eggless chocochip Muffins. I am having a non stick muffin tray and going to use muffin liners as well. I have a convection mode LG oven. Pls let me know if I am using non stick Muffin Tray and muffin liners do i need to follow the same baking method like baking in a aluminium muffin tray.5 stars

  19. Hello, I tried this today and it came out well. Daughter loved it. Yummy. Thanks for the recipe!! The batter i made was not so liquidly as in the pic. I followed the recipe as mentioned just reduced the sugar little bit. Is it because of less sugar?

  20. Hi Dassana,
    I like your website very much. I try many new dishes with the help of your recipes. Very much impressed with your step by step description and colorful photos. All the Best Wishes to you and your website !!!!
    Now i wanted to bake some cakes and cupcakes for my kids. I have a Samsung Microwave with Convection mode. Can you plz suggest me how to use it? Thanks a lot in advance. ??5 stars

    • thanks a lot paps. for baking cakes you have to only use the convection mode. don’t use the microwave mode or grill mode or combi mode. it will be difficult for me to tell you how to set up the convection mode in writing. you need to set up the temperature in the oven which is mentioned in the recipe for preheating first and then for baking. since each oven is different i cannot exactly tell you how its done. i would suggest you to contact samsung for a demo. they will send their staff to give a demo. or you can check on their website or on youtube for their tutorials, if they have it. nowadays most brands have their tutorials on operating their equipments. so i presume they might also have it. if you have the manual, then it will also be mentioned there.

  21. I was wondering if I could make these into marbled muffins? If yes, then how much cocoa powder should I add?