These bakery-style chocolate muffins without eggs are the best chocolate muffins recipe out there! Perfectly risen, fluffy muffins with creamy melted chocolate chips and chunks!
These chocolate muffins without eggs are indulgently chocolatey, with a crunchy chocolate top dotted with creamy, half-melted chocolate chips and chunks. These are the best chocolate muffins recipe ever!
You also don't need eggs for this recipe to make your muffins rise perfectly fluffy and moist. You can get the same results, if not better, using some tips and tricks I have learned while making muffins for many years.
For another quick and easy muffin recipe, you should check out my Blueberry Muffins without Egg recipe! They're the perfect healthy snack or on-the-go breakfast!
You'll need only 11 ingredients to make these moist and fluffy chocolate muffins, most of which you probably have on hand already! I love making recipes that use pantry staples like this, then I can make them as often as I like!
You can also easily substitute a couple of these ingredients to suit what you have on hand.
To make these luxurious chocolate muffins without eggs, you'll need:
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Sea salt
- Granulated sugar
- Melted butter
- Vegetable oil
- Vanilla extract
- Chocolate chips and chunks
See the recipe card for precise quantities and instructions.
You'll only need 10 minutes to prep this recipe. For the rest of the 15 - 20 minutes, the muffins are baking in the oven. Your kitchen will be filled with the rich smell of chocolate in no time!
Step 1: In a large mixing bowl, whisk together the dry ingredients and sugar until no clumps remain.
Step 2: In a large measuring jug or glass bowl, whisk together the wet ingredients.
Hint: Whisk the wet ingredients really well and don't leave them standing too long as the butter can start to cool down again and harden.
Step 3: Pour the wet ingredients into the dry ingredients and fold together until just combined and no dry spots remain. Be careful not to over-mix, the muffin batter should have some lumps in it and be thick.
Step 4: Fold in most of the chocolate chips and chunks until just combined into the batter.
Hint: Be careful not to over-mix the muffin batter. Over mixing the batter causes gluten to develop which causes the batter to become thick and stretchy, very good for making bread but definitely not what we want in our muffins.
Overdeveloped gluten makes muffins dense when we want them to be light and fluffy!
Step 5: Divide the batter equally between the greased muffin cups. Fill them about 80% - 90% full and sprinkle the reserved chocolate chips and chunks on top.
Bake the muffins for 3 minutes, then reduce the oven temperature immediately to 350 °F (180 °C) and bake for a further 15 - 17 minutes until a cake tester or toothpick comes out clean and crumb-free.
Step 6: Remove the muffins from the oven and allow them to cool in the muffin tray for only 5 minutes. They can then be removed and then placed on a wire rack to cool further.
🧁What do bakery-style muffins mean?
Bakery-style muffins are larger, jumbo-sized muffins with a tall domed top. They are also usually topped with glaze, nuts, sugar or a streusel topping.
Bakeries use a few techniques to get their muffins nice and large with that beautiful domed top. A higher initial baking temperature, using a jumbo-sized muffin tray and filling it to the top are some of those techniques.
To read more bakery-style muffin secrets, see a comprehensive guide here from thetastytip.com.
Making chocolate muffins without eggs is super easy and, with some substitutions, they can be made vegan and low-sodium too!
- Vegan - use 1 ¾ cups unsweetened plant milk like soy or oat milk instead of the buttermilk to make this recipe vegan. Thicken your vegan milk with 1 tablespoon of lemon juice, let stand for 3 - 5 minutes to thicken and you'll have a suitable substitute for the buttermilk! Also use vegan butter.
- Gluten-free - I haven't tried making this recipe gluten-free yet. For a great gluten-free chocolate muffin recipe, check out my recommendation below.
- Low-sodium - leave out the sea salt for this recipe for a low sodium version.
For a fantastic gluten-free chocolate muffin recipe, check out this recipe from beamingbaker.com. This recipe is also egg-free!
🍫 What quality and type of chocolate is best for chocolate muffins?
I used a normal milk chocolate bar and chopped it up for my chocolate chunks. I also used some white chocolate and milk chocolate disks and chopped them roughly for some extra color and chocolate flavor.
There is no need to use very expensive chocolates in these muffins, normal chocolate will do just fine. Just steer clear of baking chocolate as it can be a little lacking in flavor and richness.
The muffin batter for this recipe is very forgiving and you can easily make your own unique variation of these muffins with some small tweaks. Here are some ideas to take your chocolate muffins to the next level!
- Different chocolate to use - use any chocolate chips or disks you have on hand for this recipe. You can also use white, milk, or dark chocolate in any combination for a great chocolate muffin flavor.
- Deluxe - add your favorite chocolate or an Oreo cookie to the center of the chocolate muffins before baking them. When you bite into them after they have baked and cooled, you'll have a lovely chocolatey surprise!
- Kid-friendly - make these muffins in a smaller muffin tray to make them a little kid-friendlier. These rich, jumbo-sized muffins are challenging enough for an adult to finish!
For a fruity muffin recipe, try my Blueberry Muffin without Egg recipe here!
I used a jumbo-sized muffin tray to make these bakery-style muffins. A jumbo-sized muffin tray makes only 6 large muffins. Then I cut 6 rough squares of baking paper, sprayed them with cooking spray and pressed them into the jumbo muffin tray.
I also tested this recipe with a normal muffin tray that makes 12 normal-sized muffins. I used normal white cupcake liners sprayed with some cooking spray and the muffins came out perfectly!
You can also make this recipe in a silicon muffin or cupcake tray but when I tested them in this I had to lower the baking time slightly. Also, remember to spray the silicon baking tray as well! Even though silicon sticks less, I found that the melting chocolate pieces could get stuck as they cooled.
You can store any extra chocolate muffins in the refrigerator for up to 5 days. They should be stored in an airtight container as well.
You can also easily freeze these muffins and store them for later. They will remain fresh in the freezer for up to 3 months. To eat after freezing, allow to thaw completely and then come to room temperature before serving.
❗️ Top tip
Measuring the flour correctly is a crucial part of this recipe. Measuring the flour incorrectly can cause the muffins to be dense. We want our chocolate muffins to be light and fluffy!
To get the correct measurement of flour, use a spoon to spoon flour into a measuring cup, not packing the cup with flour. Don't use the measuring cup to scoop flour out of the bag as this compacts the flour.
Once the cup is full, use a knife or the handle of the spoon to level and scrape off the excess flour. You will then have a cup of flour that is correctly measured and not too heavy for the recipe.
Bakery-Style Chocolate Muffins without Eggs
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- 2 ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. sea salt
- 1 ¼ cups granulated sugar
- 1 ¾ cups buttermilk
- ⅓ cup melted butter
- 2 Tbsp. vegetable oil canola or avocado oil work well
- 1 tsp. vanilla extract
- 6 oz. chocolate chips and chunks (170 grams)
- Preheat your oven to 425 °F (220 °C) and line your chosen muffin tray with with muffin liners or baking paper squares. Spray with cooking spray and set aside.
- In a large mixing bowl, whisk together the dry ingredients and sugar until no clumps remain.2 cups all-purpose flour, ¾ cup cocoa powder, 2 ½ tsp. baking powder, ½ tsp. baking soda, ½ tsp. sea salt, 1 ¼ cups granulated sugar
- In a large measuring jug or glass bowl, whisk together the wet ingredients.1 ¾ cups buttermilk, ⅓ cup melted butter, 2 Tbsp. vegetable oil, 1 tsp. vanilla extract
- Pour the wet ingredients into the dry ingredients and fold together until just combined and no dry spots remain. Be careful not to over-mix, the muffin batter should have some lumps in it.
- Fold in most of the chocolate chips and chunks until just combined into the batter.6 oz. chocolate chips and chunks
- Divide the batter equally between the greased muffin cups. Fill them about 80% - 90% full and sprinkle the reserved chocolate chips and chunks on top.
- Bake the muffins for 3 minutes, then reduce the oven temperature immediately to 350 °F (180 °C) and bake for a further 15 - 17 minutes until a cake tester or toothpick comes out clean and crumb-free.
- Remove the muffins from the oven and allow to cool in the muffin tray for only 5 minutes. They should then be easier to remove and place on a wire rack to cool further.
- Serve muffins once cooled or store for the next few days!