Sometimes the craving hits late, and you want something chocolatey without all the fuss. These egg-free chocolate muffins slide right into that sweet spot — rich, tender, and just a little bit messy around the edges. I remember one evening, standing in front of the oven, distracted by a phone call, and almost forgetting to check on them. They came out perfectly moist, with just enough gooey chocolate chips to make each bite a tiny celebration.
There’s something comforting about knowing these muffins don’t rely on eggs but still keep that familiar, chocolatey warmth you’re after. They don’t pretend to be anything they’re not; they’re simple, straightforward, and honest. And yes, they’re the kind of treat you might reach for more than once in a day, which I definitely did—not proud, but it happened.
Why You’ll Love It
- Egg-free and allergy-friendly, yet still incredibly moist and chocolate-rich.
- Quick to whip up, especially when you don’t want to haul out a dozen ingredients.
- They have that homemade feel, with chocolate chips that melt just right, but they’re not overly sweet—perfect for pairing with your morning coffee or an afternoon tea.
- It’s simple—and that’s kind of the point. No complicated steps or weird substitutes.
If you’re hesitant about egg-free baking, this recipe might just change your mind. They’re surprisingly tender and chocolatey, and they don’t crumble apart like some attempts I’ve had before.
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Egg-Free Chocolate Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
Delicious and moist chocolate muffins made without eggs. Perfect for those with egg allergies or anyone looking for a simple egg-free treat.
Ingredients
1 and 3/4 cups (220g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder
1 cup (200g) granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (240ml) unsweetened almond milk
1/3 cup (80ml) vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/2 cup (90g) semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt.
In a separate 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 will be thick.
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 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Kitchen Notes
You don’t need fancy equipment for these muffins—just a muffin tin and some liners. I usually line mine to avoid the sticky mess, but if you’re in a pinch, a well-greased tin works too. These muffins go great with a glass of almond milk or a strong cup of black coffee. Sometimes, I toss in a handful of walnuts or swap the chocolate chips for dried cherries when I’m feeling adventurous, but I haven’t tested these variations extensively—so no promises on how they’ll turn out every time.
FAQ
Can I use another type of milk? Yes, any plant-based milk works, though almond milk adds a nice subtle flavor.
Will these muffins be dry without eggs? Not at all—they’re surprisingly moist thanks to the oil and vinegar combo.
Can I freeze them? Definitely. Just pop them in an airtight container or bag, and thaw at room temperature when you’re ready to indulge.
If you’re ready to satisfy that chocolate craving without the eggs, this recipe’s waiting for you. Scroll down, grab your mixing bowl, and let’s get baking.