Enjoy a batch of these light and fluffy Quick, Easy Chocolate Chip Muffins made without eggs. An easy delight, this classic bake is ready to munch on in under 30 minutes.
It's the perfect make ahead treat and freezer friendly too, great for popping into lunchboxes or an anytime snack. Enjoy them as they are or serve with a spread of butter. Super easy to make with basic ingredients, creating bakery style deliciousness.
If you’re looking for an easy bake that takes under 10 minutes to prep, with the ingredients mixed with nothing but a spatula and whisk, then this recipe is for you.
Ingredients, substitutions and alternatives
Before you start baking make sure that you have all the ingredients.
Here I provide you with substitutions and alternatives, because everybody should be able enjoy a batch of the deliciousness 🙂
The full printable recipe card with amounts and instructions are at the end of this post.
- Flour
I use cake flour for this recipe, but either all purpose or plain flour will work perfectly fine for these muffins as well.
- Baking powder
- Baking soda ( bicarbonate of soda)
- Salt
- Butter:
The butter is going to be melted for this recipe so don't worry about getting it to room temperature before baking.
- Oil:
The oil contributes to the soft fluffy texture. It also keeps these muffins softer for longer. Use a neutral flavored oil like canola, sunflower or vegetable oil. Avoid using oils with strong flavor like olive, peanut or sesame oil in this recipe.
- Sugar:
You can use regular granulated sugar or castor sugar for this recipe
- Buttermilk:
The buttermilk has to be used at room temperature. Do not heat the buttermilk in the microwave, it will separate. Bring cold buttermilk to room temperature by pouring it into a tall glass or jar and set it in a bowl that's been filled with warm water. Let it sit in there for 5 minutes, stirring every couple of minutes so that it warms evenly.
If you do not have buttermilk you can use plain unflavored yogurt or make your own buttermilk substitution like this:
Substitute for buttermilk
Add 1 tablespoon lemon juice or vinegar to ¾ cup of milk. Allow to stand for 5 minutes before using in the recipe.
- Milk:
I use full fat milk, but low fat works too. The milk should be used at room temperature. If the milk is chilled, you can bring it to room temperature by placing the required amount in the microwave for 30 seconds.
Stir the milk - microwaves do not heat liquid evenly, then drop a little milk onto your finger to feel the temperature. If it feels colder than room temperature, continue to heat it in short 10 second bursts, stirring and feeling the temperature after each session. Do not heat the milk for more than 1 minute.
- Vanilla extract
- Chocolate:
I use a combination of chocolate chunks (a roughly chopped up bar of dark or milk chocolate) and chocolate chips in these muffins.
The combination of both creates amazing texture.
The chunks of chocolate melt deliciously and chocolate chips remain whole but softened. So you get the best of both worlds- melted chocolate and soft bits of choc chip morsels in each muffin.
If you prefer to use a chocolate bar only instead of chocolate chips and vice versa, just make certain that the amount of chocolate you use weighs between 150g and 170g.
(6 oz. chocolate chips = approximately (160g)
(5 oz. roughly chopped bar of chocolate =approximately 150g)
How to make Chocolate Chip Muffins in 4 easy steps
1: Whisk flour, baking powder, baking soda (bicarbonate of soda) salt and sugar together in a bowl (Dry ingredients)
2: In a separate bowl, whisk the melted butter, oil, buttermilk, vanilla extract and milk together.(Wet ingredients)
3: Combine wet and dry ingredients
4: Mix in the chocolate divide the batter between muffin cups and bake.
Why its important that the milk and buttermilk be at room temperature
At room temperature, when you whisk the milk and buttermilk they form an emulsion that traps air. All that trapped air expands in the oven, producing muffins with a light, fluffy consistency.
Also, at room temperature these ingredients blend together better and helps dissolve the sugar much easier.
Bring milk and buttermilk at room temperature in 5 minutes
Buttermilk: Do not heat the buttermilk in the microwave, it will separate. Bring cold buttermilk to room temperature by pouring it into a tall glass or jar and set it in a bowl that's been filled with warm water. Let it sit in there for 5 minutes, stirring every couple of minutes so that it warms evenly.
Milk: If the milk is chilled, you can bring it to room temperature by placing the required amount in the microwave for 30 seconds.
Stir the milk - microwaves do not heat liquid evenly, then drop a little milk onto your finger to feel the temperature. If it feels colder than room temperature, continue to heat it in short 10 second bursts, stirring and feeling the temperature after each session. Do not heat the milk for more than 1 minute.
Grease your wrappers
This is optional, but I guarantee, it works like a charm.
Give the muffin paper liners a quick spritz of nonstick cooking spray before filling them. It works very well to prevent the baked muffins from sticking when unwrapped, even while they’re still warm.
Don't overmix the muffin batter
Wet and dry ingredients are simply mixed until just combined. There might still be a few lumps in the batter and that's absolutely normal. Over mixed batter leads to dense and dry muffins.
Storage and freezing
- On the countertop at room temperature: Store in an airtight container for about two days
- In the refrigerator: Store in an airtight container for about a week,
- In the freezer: Store in an airtight container for about three months. Thaw in the refrigerator or on the counter.
Food safe / Freezer safe airtight containers or zip bags ensures that your chocolate chip muffins do not absorb scents from other food while they are stored.
Enjoy ♥
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Quick Easy Chocolate Chip Muffins
Ingredients
- ⅓ cup (50g) chocolate chips
- 4 oz (113g) chocolate, roughly chopped see note 1
Dry ingredients
- 3 cups (360g) all purpose or cake flour
- 3 teaspoons baking powder
- ¼ teaspoon baking soda (bicarbonate of soda)
- ½ teaspoon salt
- 1 cup white granulated sugar
Wet ingredients
- ⅓ cup (80g) butter, melted
- ⅓ cup (75g) oil see note 2
- ¾ cup (194g) buttermilk see note 3
- 1 cup (250ml) full fat milk
- 1 teaspoon vanilla extract
Instructions
- Line muffin pan: Line a muffin pan with 12 paper liners. See note 4
- Preheat oven: Preheat the oven to 370°F (190°C) 170°C (fan).
- Dry ingredients: Sift all dry ingredients (flour, baking powder, baking soda, salt and sugar) in a bowl and mix together with a whisk or fork.
- Wet ingredients: In a separate bowl, add all wet ingredients (buttermilk, melted butter, oil, milk, and vanilla extract) mix with a whisk or fork until combined.
- Combine wet and dry ingredients: Pour the wet ingredient mixture into the bowl of the sifted dry ingredients.
- Form a batter: Form a batter by mixing with a whisk or fork until just combined. Don’t over mix. See note 5
- Fold in chocolate: Add the chocolate chunks and chocolate chips to the batter and use a spatula to gently fold it in.
- Fill muffin cases: Spoon the mixture into muffin pans, filling each about ¾ full.
- Sprinkle a few chocolate chips over the unbaked muffins (optional)
- Bake: Bake in a preheated oven of 350°F° (180°C) for 15-20 minutes until baked and golden brown.
- Remove baked muffins from the pan and cool on a wire rack.
Storage and freezing
- On the countertop at room temperature: Store in an airtight container for about two days
- In the refrigerator: Store in an airtight container for about a week,
- In the freezer: Store in an airtight container for about three months. Thaw in the refrigerator or on the counter.
- Food safe / Freezer safe airtight containers or zip bags ensures that your chocolate chip muffins do not absorb scents from other food while they are stored.
