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.

Nutriscore Rating: 50/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Step 3

In a separate medium bowl, whisk together the milk, yogurt, vegetable oil, and vanilla extract until smooth.

Step 4

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.

Step 5

Fold in the chocolate chips, reserving a few to sprinkle on top of each muffin if desired.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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

Serving size	(861.4g)

Amount per serving	% Daily Value*
Calories	2594.2

Total Fat 96.4g	0%
Saturated Fat 34.3g	0%
Polyunsaturated Fat 33.6g
Cholesterol 25.9mg	0%
Sodium 2253.7mg	0%
Total Carbohydrate 421.3g	0%
Dietary Fiber 13.4g	0%
Total Sugars 261.5g
Protein 37.8g	0%

Vitamin D 93.0IU	0%
Calcium 390.4mg	0%
Iron 11.5mg	0%
Potassium 649.6mg	0%

*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.

Source of Calories

Fat: 32.1%

Protein: 5.6%

Carbs: 62.3%