Best 3 Eggless Chocolate Chipit Snackin Muffins Recipes
Indulge your taste buds with our delightful Eggless Chocolate Chip Snackin' Muffins, a symphony of flavors that will tantalize your senses. These muffins are not just another sweet treat; they are a culinary masterpiece, crafted with the finest ingredients and a touch of love. With two irresistible recipes, one using classic all-purpose flour and the other featuring a gluten-free almond flour blend, these muffins cater to every palate and dietary preference.
Embark on a journey of taste as you bite into the soft, fluffy texture of these muffins, complemented by the rich, decadent chocolate chips that burst with flavor in every morsel. The all-purpose flour version offers a traditional muffin experience, while the almond flour variation provides a delightful alternative for those seeking a gluten-free option. Both recipes are eggless, making them suitable for vegans and individuals with egg allergies.
These Eggless Chocolate Chip Snackin' Muffins are incredibly versatile and can be enjoyed in various settings. Pack them for a nutritious on-the-go breakfast, serve them as an afternoon snack to satisfy your sweet cravings, or indulge in their goodness as a delightful dessert. They are perfect for potlucks, bake sales, or simply as a treat to share with loved ones.
With easy-to-follow instructions and readily available ingredients, these muffins are a breeze to make, even for novice bakers. Whether you're a seasoned muffin enthusiast or just starting your baking adventure, these recipes will guide you effortlessly to muffin perfection.
So, gather your ingredients, preheat your oven, and prepare to embark on a delightful baking journey. Let's create a batch of these irresistible Eggless Chocolate Chip Snackin' Muffins and savor the moment of pure bliss they bring.
EGGLESS BAKERY-STYLE CHOCOLATE CHIP MUFFINS
These Eggless Bakery-Style Chocolate Chip Muffins are soft and moist with a crackly muffin top! The scrumptious morsels will be out of the oven in a flash, ready to start everyone's day on a happy note.
Provided by Oriana Romero
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425ºF (220ºC). Spray a 12-cup muffin pan with nonstick baking spray or line with cupcake liners. You can also use a jumbo 6-count muffin pan.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Add the chocolate chips and mix to coat with the flour mixture.
- In a mixing bowl, combine melted butter, oil, sugar, buttermilk, vinegar, and vanilla.
- Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy.
- Fill the muffin cups right to the top. Optional: sprinkle the tops with coarse sugar.
- Bake for 5 minutes, then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes. NOTE: for jumbo muffins (no regular), bake for 25 - 30 minutes, until domed and golden brown.
- Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Nutrition Facts : Calories 293 kcal, Carbohydrate 42 g, Protein 4 g, Fat 12 g, SaturatedFat 9 g, Cholesterol 16 mg, Sodium 176 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
EGGLESS, MILKLESS CHOCOLATE MUFFINS
This is a very moist and chocolaty muffin that is very simple to make, that's perfect for people with an allergy to eggs, or an allergy to milk.
Provided by Jessie_loves_desser
Categories Dessert
Time 45m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (175 01456C), grease 12 muffin cup tins or line with muffin liners.
- In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
- Add oil, water and vanilla and mix thoroughly.
- Spoon batter into prepared muffin cups until full. Bake at 350°F (175°C) for 20-30 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 275.2, Fat 9.8, SaturatedFat 1.5, Sodium 207.7, Carbohydrate 45, Fiber 1.8, Sugar 25.3, Protein 3.1
EGGLESS CHOCOLATE CHIP COOKIES
These are BIG FAT COOKIES! The lack of egg in this recipe gives the cookies a different texture than most chocolate chip cookies; they are slightly more crispy and less "gooey." It occurs to me that they really remind me of Chips Ahoy cookies, or other commercially produced chocolate chip cookies (maybe McDonald's cookies? I can't tell, but they definitely evoke something I've had before.) :-) Yum!
Provided by spatchcock
Categories Dessert
Time 55m
Yield 6-7 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 300F degrees.
- Beat butter and sugar in bowl of heavy-duty electric mixer until light and creamy.
- Beat in vanilla.
- Add flour and baking powder; beat just until mixed.
- Stir in chocolate pieces and pecans.
- Dough will be firm.
- Shape into 6 or 7 lemon-sized balls.
- Arrange 3 inches apart on ungreased baking sheet.
- Using palm of hand, flatten each cookie to 1/2-inch thickness.
- Bake cookies until faintly browned at edges, about 45 minutes.
- (The cookies are so big that they require a long baking time.) Remove from oven; let cool on wire rack.
Nutrition Facts : Calories 269, Fat 18.5, SaturatedFat 10, Cholesterol 40.7, Sodium 10.2, Carbohydrate 23.8, Fiber 0.9, Sugar 8.6, Protein 2.5
Tips:
- For a richer flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- To make sure your muffins are cooked through, insert a toothpick into the center of one. If it comes out clean, they're done.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
- You can also freeze these muffins for up to 2 months. To freeze, place the muffins in a single layer on a baking sheet and freeze for 1 hour. Then transfer the muffins to a freezer bag and store for up to 2 months.
Conclusion:
These eggless chocolate chip muffins are a delicious and easy-to-make snack that the whole family will enjoy. They're perfect for breakfast, lunch, or a quick afternoon snack. With their moist and fluffy texture and rich chocolate flavor, these muffins are sure to be a hit with everyone. So next time you're looking for a quick and easy snack, give these eggless chocolate chip muffins a try!
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