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featured image of the chocolate muffins without egg

Bakery-Style Chocolate Muffins without Eggs

These bakery-style chocolate muffins without eggs are the best chocolate muffins out there! Perfectly risen, fluffy muffins with creamy melted chocolate chips and chunks!
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 servings

Ingredients
  

Dry ingredients

  • 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

Wet ingredients

  • 1 ¾ cups buttermilk
  • 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)

Instructions
 

  • 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!

Notes

Storage 
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 come to room temperature before serving.