Chocolate Eggless Muffins without Condensed Milk
Chocolate Eggless Muffins without Condensed Milk

For those who have a strong nose to eggs, these eggless muffin is a special treat for them. My parents follow a strict vegetarian diet and so do I. My passion towards baking lead me to bake at home. But today the quest was to make eggless choco chip muffins.

Eggless muffins without condensed milk

How to make muffins without eggs looked tricky. The trick was to get the desired texture and fluffiness in the eggless muffins recipe. I know I could have simply replaced eggs with condensed milk, however, that will make the eggless muffin recipe too sweet. Ok, then how to make eggless muffins at home?

|Authors Choice: Eggless Mango Semolina Muffins

Like others, I turned towards the internet. And when I searched eggless choco chip muffins, I had more than 4 million results in front of me. It looks easy to turn towards the internet, find a recipe and try to imitate them. However, that’s actually not true. Most of the recipes do not work unless it is customized to the given environment. Ingredients, weather, and measurements make a lot of difference. I read a lot but the key to success was experimenting.

I had to make condensed milk free chocolate muffins without eggs.

Eggless Chocolate Muffin

Why do we use eggs in cakes, muffins, and pastries?

Eggs white in a recipe acts as a binder and the egg yolk gives the required fat to the recipe. So I needed a substitute binder and fat content to make eggless chocolate muffins.

My substitute was milk.

Eggless Chocolate Muffins without Condensed Milk after baking

 

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

How to make Eggless Chocolate Muffins?

This eggless chocolate muffin recipe is my tried and tested full-proof and no-fail recipe. There is no compromise on the taste with this recipe of muffins without egg. I have used the combination of vinegar and milk as an egg replacement. And to ensure that vinegar does not alter the taste, I have used unflavoured white vinegar.

|More Eggless Muffins Recipes:

Whole Wheat Banana Muffins
Classic Whole Wheat Muffins
Carrot Date Muffins

Need to bake the eggless muffins in the microwave? Continue Reading.

Let’s make our Eggless Muffins with Chocolate Chips

In a bowl, take Milk, Oil, Vanilla Essence and Sugar. Mix well until sugar dissolves.

Take another bowl. Mix All-purpose flour, Baking soda, Baking powder, Coffee powder and Cocoa powder in it. Sieve all the dry ingredients all together. Don’t skip this step to save time. Sifting not only removes the unwanted particles but also helps to aerate the dry ingredients. This result in spongy cakes and muffins.

Ingredients for Eggless Chocolate Muffins

Mix all the dry ingredients into wet ingredients and fold gently to make a smooth batter. The batter should be lumps free and of pouring consistency. In case you feel to add more milk do that as every flour has different absorption capacity.

Eggless Chocolate Muffins Mixture

Add one tablespoon of Vinegar to the batter and keep the batter aside for 5 minutes.

Eggless Chocolate Muffins mixture with Vinegar

Meanwhile, preheat the oven to 180 °C for 10 minutes.

Take a muffin tray and arrange muffin liners in it.

MuffinTray for Eggless Chocolate Muffins

Fill all the muffin molds up to ¾. Sprinkle some Choco chips.

Bake these muffins at 180 °C for 25 minutes or until they pass the toothpick test. Once done, take out baked muffins and let them cool.

|Try Savory Muffins: Savory Semolina Muffins

How to make an eggless muffins recipe in a microwave?

Preheat the microwave convection for 10 minutes.

Bake these muffins at 160 °C for 20 minutes.

Rest of the step stays the same.

Eggless Chocolate Muffins texture

Watch the making of Eggless Chocolate Chip Muffins

Buy Tools and Ingredients used in this recipe

Muffin Liner | Muffin Tray | ChocoChips | Condensed Milk | Vanilla Essence | Cocoa Powder

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Chocolate Eggless Muffins without Condensed Milk
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 9 Muffins

Ingredients

  • 1.5 cup All Purpose Flour
  • 1/3 cup Oil
  • 1 cup Sugar
  • 1/2 cup Milk
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Coffee powder
  • 3 tbs Cocoa Powder
  • 1 tbs Vanilla Essence
  • 1 tbs Vinegar
  • Choco Chips Optional

Instructions

  • In a bowl, take Milk, Oil, Vanilla Essence and Sugar. Mix all well.
  • Take another bowl. Mix All-purpose flour, Baking soda, Baking powder, Coffee powder and Cocoa powder in it. Sieve all the dry ingredients all together.
  • Mix all the dry ingredients into wet ingredients and fold gently to make a smooth batter.
  • Add one tablespoon of Vinegar to the batter and keep the batter aside for 5 minutes
  • Meanwhile, preheat the oven at 180 °C for 10 minutes.
  • Take a muffin tray and arrange muffin liners in it.
  • Fill all the muffin moulds up to ¾. Sprinkle some Choco chips.
  • Bake these muffins at 180 °C for 25 minutes or until they pass the toothpick test.
  • Once done, take out baked muffins and let them cool.

Notes

  1. Preheating is very important. Always preheat the oven before baking anything.
  2. To make the batter of pouring consistency, add 2 tbs of milk at a time.
  3. Fill each muffin liner up to ¾ only as while baking batter will rise.
  4. Always use ingredients which are in best use date.
  5. Don’t open the door of the oven frequently as it alter the temperature inside the oven.
  6. You can bake these muffins on gas stove as well.
  7. To bake these muffins in Microwave convection, bake these at 160 °C for 20 minutes.
Tried this recipe?Mention @bakewithsonia or tag #bakewithsonia!

73 COMMENTS

  1. The muffins taste was amazing but the crust was hard. Qgca. I baked this in a conventional microwave oven at 150°for 20 min.
    How can I fix this ma’am?

    • Aishwarya if you ever feel the crust of your cake or muffin is hard then you can brush them with fresh juice or sugar syrup immediately after baking. This will help to soften the crust.

  2. I baked these muffins today. And just tweaked it 1 cup all purpose flour and half cup whole wheat flour,added two small mashed bananas as well.. They came out perfect. Thank you!

  3. Tried this recipe, just the way it is, the muffins came out perfect! Texture, softness,flavours, sweetness, everything is spot on! Guests loved it, they took the left over muffins as well. Thanks for this recipe

    • Hi Richa,
      I am glad to know that your guests loved the muffins. I am sure you added extra love to those muffins while baking and that’s made those muffins tastes even better 🙂
      Thanks
      Sonia

    • Shivani,

      Maybe your oven temperature was too high for muffins. DOn’t worry in case the crust is hard, just brush the muffins with any fresh juice and serve.

      Happy Baking
      Sonia

      • Thanks for the reply Sonia. The recipe is really nice. For the hard crust , I brushed the muffins with a little warm milk while they were still hot. They turned out very well and a became new favorite at home. 😊 Yayyy!! Thanks for the recipe.

  4. Hi. Muffins turned out nice. Very soft. But don’t know why it tasted little blend. I used sugar powder as per measurements.

    • Hi Archana,
      Most likely the culprit would be the quality of the cocoa powder. Also, my recipes are with moderate sweetness, if you need the recipe to be sweeter, add two tbs of sugar extra.

      Regards
      Sonia

    • Hello Vaishali,
      No, you cannot do that. Make batter in batches and then bake them. Baking powder and baking soda react immediately and long kept batter will not stay good.
      Sonia

  5. Dear sonia…
    Thank you so much for the wonderful recipe….
    I have tried many recipes before but couldn’t succeed… everytime something or the other went wrong…
    But with your recipe the muffins were awesome….I’m so excited…
    Thankx once again..

  6. Tried the recipe it turn good. but top is little hard. what would be the reason for the same.also from inside it was little uncooked.

    • Dear Kalpana,
      The sugar amount mentioned in the recipe is already a moderated one. If you further reduce the sugar content, you may risk in making bland muffins.
      As far as butter is concerned, since we have not experimented the recipe with butter, so it is not possible for me to correctly guide you. If you plan to experiment, I will highly encourage you to share your experience with me too.

      Regards
      Sonia

  7. Hi
    I want to bake about 12 cupcakes.
    Could you help with the measures?
    How much extra of flour, sugar, etc will be required ?
    And can I bake the’original’ recipe in a loaf tin? Any changes required here?

    • Hi Chitra,

      At the bottom of the recipe, you will find the recipe card. The card is currently showing the measurements of 9 muffins. You will be able to change 9 to 12 and all other ingredients measurements will automatically adjust accordingly. Hope that helps.

      Also, if you like to bake this in a loaf tin instead of muffin tray, you will need to adjust the baking time.

      Sonia

  8. Can we bake it as a cake.. if yes what’s d size of d pan to be used.. and does the temperature remains the same and also the baking time..TIA

    • Hi Vidhya,

      You you can make cake from the same batter, however add 1/4th cup of milk extra. Take a pan of 8″ and bake it for 25 minutes at 180 degree celsius.

      Sonia

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