Finding a sweet snack that tastes bakery fresh without using eggs can sometimes feel difficult.
That is why I love these simple eggless chocolate chip muffins that turn out moist and fluffy every single time.
This is a wonderful egg free option for families with egg allergies or for anyone looking to bake a classic treat without eggs.
The batter comes together in just a few minutes using two bowls, so you do not even need to pull out an electric mixer.
Pour yourself a glass of cold milk or a hot cup of tea and enjoy them warm right out of the oven.
Why You’ll Love It
Soft and Moist – Greek yogurt, whole milk, and melted butter create muffins that stay soft, tender, and satisfying.
Chocolate in Every Bite – 1 1/4 cups of semisweet chocolate chips bring generous chocolate flavor throughout each fluffy muffin.
Beautiful Bakery Tops – High heat at the start helps these muffins rise tall with golden, inviting tops.
Crisp Sweet Finish – Coarse sugar adds a delicate crunch that contrasts beautifully with the soft muffin and melted chocolate.
Ingredient List
- 2 1/2 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Fine Salt
- 3/4 cup Granulated Sugar
- 1 cup Plain Greek Yogurt
- 3/4 cup Whole Milk
- 1/2 cup Unsalted Butter, Melted
- 2 tsp Vanilla Extract
- 1 1/4 cups Semisweet Chocolate Chips
- 2 tbsp Coarse Sugar
Directions
Step 1
Heat the oven to 425°F. Line a 12-cup muffin pan with paper liners.
Step 2
Whisk the all-purpose flour, baking powder, baking soda, fine salt, and granulated sugar together in a large bowl.
Step 3
In a second bowl, whisk the Greek yogurt, whole milk, melted butter, and vanilla extract until smooth.
Step 4
Fold the wet mixture into the dry ingredients just until a few flour streaks remain. Fold in 1 cup of the chocolate chips, taking care not to overmix.
Step 5
Divide the batter evenly among the muffin cups, filling them nearly to the top. Scatter the remaining chocolate chips and the coarse sugar over the batter.
Step 6
Bake for 5 minutes at 425°F, then reduce the oven to 350°F without opening the door and bake for 14 to 17 minutes more. Cool in the pan for 5 minutes, then transfer the muffins to a rack.
Tips
Measure The Flour Carefully
For the most accurate amount, spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack in extra flour and make the muffins dry.
If you have a kitchen scale, use about 300 grams of flour for the best consistency.
Use Room Temperature Ingredients
Let the Greek yogurt and milk sit out for about 20 to 30 minutes before mixing. Cold ingredients can cause the melted butter to firm up into small pieces.
Allow the melted butter to cool until it feels lukewarm, not hot, before whisking it with the yogurt and milk.
Use Thick Greek Yogurt
Choose plain Greek yogurt rather than regular yogurt because its thicker texture gives the batter enough body. Very watery yogurt can make the muffins heavy and may affect how they rise.
If liquid has collected on top of the yogurt, stir it back in well before measuring so the moisture stays balanced.
Try These Next
- Eggless Bakery Chocolate Chip Cookies
- Eggless Cinnamon Crumb Coffee Cake
- Eggless Double Chocolate Muffins
- Eggless Super Moist Banana Bread
Questions You Might Have
Can I use regular yogurt instead of Greek yogurt?
Yes, plain regular yogurt works in this eggless recipe. Since it is thinner than Greek yogurt, the muffins may have a slightly softer texture, so add the wet mixture gradually and stop mixing as soon as the batter comes together.
Eggless Chocolate Chip Muffins
Ingredients
Equipment
Method
- Heat the oven to 425°F. Line a 12-cup muffin pan with paper liners.
- Whisk the all-purpose flour, baking powder, baking soda, fine salt, and granulated sugar together in a large bowl.
- In a second bowl, whisk the Greek yogurt, whole milk, melted butter, and vanilla extract until smooth.
- Fold the wet mixture into the dry ingredients just until a few flour streaks remain. Fold in 1 cup of the chocolate chips, taking care not to overmix.
- Divide the batter evenly among the muffin cups, filling them nearly to the top. Scatter the remaining chocolate chips and the coarse sugar over the batter.
- Bake for 5 minutes at 425°F, then reduce the oven to 350°F without opening the door and bake for 14 to 17 minutes more. Cool in the pan for 5 minutes, then transfer the muffins to a rack.