Sometimes, the craving for chocolate muffins hits when you least expect it. But what if eggs are off the table? This is where these egg-free chocolate muffins come into their own—moist, rich, and surprisingly easy to whip up.
I remember the first time I tried making these. The kitchen smelled like a cozy café somewhere between the middle of fall and early winter. I was a little distracted, juggling a phone call while folding the batter, and I think I stirred a bit too much, but that didn’t matter. The muffins still came out fluffy with just the right hint of chocolate chips melting in the middle. It’s funny how a simple recipe can turn into a small moment of comfort, even when things don’t go exactly as planned.
- Moist and fluffy texture without eggs, making it allergy-friendly and vegan.
- Rich chocolate flavor that satisfies cravings without being overly sweet.
- Quick to prepare — about 30 minutes from start to finish.
- It’s simple — and that’s kind of the point. No complicated ingredients or steps.
If you’re worried about the egg-free texture being too dense or crumbly, these muffins prove otherwise. They’re soft but hold together well, perfect for breakfast on the go or an afternoon pick-me-up.
PrintEgg-Free Chocolate Muffins
Delicious and moist chocolate muffins made without eggs, perfect for those with egg allergies or vegan diets. These muffins are rich, fluffy, and easy to make.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
Ingredients
1 3/4 cups (220 grams) all-purpose flour
1/2 cup (50 grams) unsweetened cocoa powder
1 cup (200 grams) granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) unsweetened almond milk
1/3 cup (80 ml) vegetable oil
1 tablespoon white vinegar
2 teaspoons vanilla extract
1/2 cup (90 grams) semi-sweet 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, whisk together the almond milk, vegetable oil, white vinegar, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the semi-sweet chocolate chips evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
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 a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
Don’t worry about fancy equipment here. A basic mixing bowl and a muffin tin are all you need. I usually like to serve these warm with a splash of almond milk or a scoop of dairy-free ice cream if I’m feeling indulgent. You could add a handful of nuts or swap chocolate chips for dried fruit, though I haven’t tested these variations extensively—so if you try, let me know how it goes!
FAQ: You might wonder if you can use other non-dairy milks—yes, almond milk is just what I had on hand, but oat or soy milk should work fine too. These muffins keep well at room temperature for a few days, or freeze them if you want to enjoy them later. They’re best enjoyed fresh but still tasty after a day or two.
Ready to bake? Grab your mixing bowl and let’s get started on these egg-free chocolate muffins that don’t skimp on flavor or texture.