Chocolate Chip Muffins Eggless | Chocolate Chip Cupcakes with step by step pics and a lot of tips. These cupcakes are soft, tender, light, and moist with bits of chocolate inside. The batter can be mixed by hand in just 10 minutes and the muffins are out of the oven 20 minutes later, come together in a jiffy that no electric beater is required. They can be frosted, but they are equally delicious plain, even white chocolate chips can be used, or you can use chopped chocolate. The perfect treat for any celebration! Anyone can make these simple cupcakes, it will become a family favorite as a snack or as party desserts. Ok, friends, I am ending this year with this post and will come up with more interesting recipes.
Wishing all my readers, a very Happy New Year 2021.
Check out my other Interesting Recipes
1. Chocolate Cupcakes
2. Orange Cupcakes
3. Tutti Frutti Cupcakes
4. Marble Cake
5. Chocochip Cookies
6. Vanilla Muffins

Eggless Choco Chip Muffins

Chocolate Chip Muffins Eggless | Chocolate Chip Cupcakes
Equipment
- OTG Oven / Microwave Oven
- Electric Whipper
- CupCake Liners
- CupCake Mould
Ingredients
1 Cup = 250 ML, 1 tsp = 5 ML
- 1½ Cup Maida / All-Purpose Flour
- 1 Cup Curd Link for Homemade Curd
- 1¼ tsp Baking Powder
- ½ tsp Baking Soda / Cooking Soda
- ½ Cup Cooking Oil
- ¾ to 1 tsp Vanilla Essence
- ¾ to 1 Cup Granulated Sugar / Powdered Sugar
- ½ Cup Choco Chips
Instructions
- Set ready with all your ingredients, as you have to be quick enough for this recipe. The ingredients in the first pic are dry ingredients and the second pic is wet ingredients. Ensure the curd is at room temperature and fresh, not sour.
- In a mixer, powder the sugar. This step is optional only if you are using fine sugar, then no need to powder it. Toss the choco chips with 2 tsp of flour/maida, so it doesn’t sink to the bottom of the cake. To a mixing bowl, pour the curd, then whisk until smooth and creamy.
- Now, add the powdered sugar and whisk gently. Sift the flour/maida and keep by side.
- To the curd and sugar mixture, add the baking powder, baking soda and mix well. Now you can see bubbles rising on top. Keep the mixture by side for 3 minutes (not more than the mentioned time). Into this mixture, pour the oil and vanilla essence.
- Then add the flour and fold the mixture gently without any lumps.
- Now add choco chips to the cake mixture, and gently fold it once. In the meantime, preheat the oven for 10 minutes at 180c / 350F.
- Line a muffin tray with the liners. With an ice cream scooper or spoon, pour the batter to 3/4th level of the liner (Don’t pour till full height as the batter overflows, when the cupcakes rise). Gently tap the tray twice, so that the air bubbles to release.
- Place the tray in the oven and bake it for 15 to 20 minutes at 180c or till a toothpick inserted in the center of the cupcakes comes out clean. Remove the cupcakes and allow them to cool down on a wire rack.Enjoy these Chocolate Chip cupcakes during the teatime.
Notes
Tips for Chocolate Chip Cupcakes
- Ensure to use curd, at room temperature only, not cold.

Chocolate Chip CupCakes Recipe
Method for Chocolate Chip Muffins Eggless
1. Set ready with all your ingredients, as you have to be quick enough for this recipe. The ingredients in the first pic are dry ingredients and the second pic is wet ingredients. Ensure the curd is at room temperature and fresh, not sour.
2. In a mixer, powder the sugar. This step is optional only if you are using fine sugar, then no need to powder it. Toss the choco chips with 2 tsp of flour/maida, so it doesn’t sink to the bottom of the cake. To a mixing bowl, pour the curd, then whisk until smooth and creamy.
3. Now, add the powdered sugar and whisk gently. Sift the flour/maida and keep by side.
4. To the curd and sugar mixture, add the baking powder, baking soda and mix well. Now you can see bubbles rising on top. Keep the mixture by side for 3 minutes (not more than the mentioned time). Into this mixture, pour the oil and vanilla essence.
5. Then add the flour and fold the mixture gently without any lumps.
6. Now add choco chips to the cake mixture, and gently fold it once. In the meantime, preheat the oven for 10 minutes at 180c / 350F.
7. Line a muffin tray with the liners. With an ice cream scooper or spoon, pour the batter to 3/4th level of the liner (Don’t pour till full height as the batter overflows, when the cupcakes rise). Gently tap the tray twice, so that the air bubbles to release.
8. Place the tray in the oven and bake it for 15 to 20 minutes at 180c or till a toothpick inserted in the center of the cupcakes comes out clean. Remove the cupcakes and allow them to cool down on a wire rack.
Enjoy these Chocolate Chip cupcakes during the teatime.

Chocolate Chip Muffins Recipe
Leave a Reply