Sometimes you just want a chocolate muffin—without the fuss or the eggs. These egg-free chocolate muffins come together quickly and bring a cozy comfort that’s hard to beat. Whether it’s a late-night baking impulse or a quiet morning craving, they hit that sweet spot between rich and tender.
I remember the first time I tried making these—halfway through mixing, I realized I’d almost grabbed the wrong flour. It was one of those distracted kitchen moments where your mind is somewhere between the day’s to-do list and the promise of that first warm bite. The batter looked a bit lumpy, but I reminded myself that’s just how it should be. The smell of cocoa filling the room as they baked made waiting almost unbearable. When I finally took them out, the tops were perfectly cracked, and the chocolate chips melted into little pockets of gooey joy. I wasn’t sure if my timing was perfect, but it felt just right.
Why you’ll love it:
- These muffins are moist and chocolatey without a single egg—great for allergy-friendly or vegan baking.
- The recipe is straightforward, requiring just common pantry ingredients and minimal prep time.
- It’s simple—and that’s kind of the point. No complicated steps or weird substitutes, just good chocolate flavor.
- They freeze well, so you can bake ahead and enjoy a quick treat whenever the craving hits.
If you’re worried about texture, these muffins strike a nice balance between cakey and tender. They won’t taste like your grandma’s traditional muffins, but honestly, sometimes change is welcome.
PrintEgg-Free Chocolate Muffins
Delicious and moist chocolate muffins made without eggs. Perfect for those with egg allergies or vegans looking for a tasty treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
Ingredients
1 and 3/4 cups (220 grams) all-purpose flour
1/2 cup (45 grams) unsweetened cocoa powder
1 cup (200 grams) granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) water
1/3 cup (80 ml) vegetable oil
1 tablespoon white vinegar
2 teaspoons vanilla extract
1/2 cup (90 grams) chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt.
In a separate medium bowl, combine the water, vegetable oil, white vinegar, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter will be slightly lumpy.
Fold in the chocolate chips gently.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
Kitchen Notes: I usually use a standard muffin tin, and these bake evenly without any special equipment. For serving, they’re lovely with a smear of dairy-free butter or just on their own with a cup of coffee. You can try swapping in almond milk instead of water if you want a slightly richer crumb, though I haven’t tested that extensively. Adding a pinch of cinnamon or a handful of chopped nuts might work, but I haven’t found the perfect combo yet. And if you’re feeling adventurous, stirring in a teaspoon of instant espresso powder can deepen the chocolate flavor—just don’t overdo it.
FAQ: These muffins freeze really well—just pop them in an airtight container or freezer bag. You don’t need to thaw them fully before eating; a quick zap in the microwave works fine. If you don’t have white vinegar, lemon juice can be a good substitute to help the muffins rise. They keep fresh at room temperature for a few days, but I usually eat them too fast to worry about that. No eggs and no weird egg replacers, which means they’re less fussy and more approachable for all kinds of diets.
Ready to bake? Give these egg-free chocolate muffins a try and see how easy it is to satisfy your chocolate craving anytime.