chocolate chip muffins

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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.

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 the 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 them 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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eggless chocolate chip muffins recipe

chocolate chip muffins

4.84 from 24 votes
Easy egg free chocolate chip muffins made with whole wheat flour.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

Cuisine American, World
Course: Desserts
Diet: Vegan, Vegetarian
Difficulty Level: Easy

Servings 7 muffins
Units

Ingredients

dry ingredients

  • 1 cup whole wheat flour leveled 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

  • 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

Instructions

  • 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 the 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.

Notes

  • The recipe can be doubled.

Nutrition Info Approximate values

Calories: 213kcalCarbohydrates: 33gProtein: 3gFat: 8gSaturated Fat: 2gCholesterol: 1mgSodium: 91mgPotassium: 62mgFiber: 2gSugar: 20gVitamin A: 19IUVitamin B1 (Thiamine): 1mgVitamin B2 (Riboflavin): 1mgVitamin B3 (Niacin): 1mgVitamin B6: 1mgVitamin C: 1mgVitamin E: 1mgVitamin K: 4µgCalcium: 17mgVitamin B9 (Folate): 8µgIron: 1mgMagnesium: 23mgPhosphorus: 61mgZinc: 1mg

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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129 Comments

    1. you can use buttermilk instead of vinegar and water. i am not sure about curd as some proportions of the water will change.

    1. 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.

    1. Welcome Aarti. Glad to know this. Thanks for sharing your positive feedback on recipes.

  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.

    1. 1/2 teaspoon baking soda is fine in this recipe. you can also add 1/3rd teaspoon of baking soda if you want.

  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

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