These egg-free chocolate muffins are rich, moist and full of chocolate — you’d never guess they’re made without eggs. Ideal for sharing this Valentine’s Day.
This post wasn’t planned as a Valentine’s recipe. In fact I hadn’t intended to bake that day — I only meant to make these muffins sometime soon. But on the school run my daughter asked what her after-school snack would be and she wasn’t satisfied with “maybe a cereal bar.” As the child of a food blogger, she expects more interesting treats.
Her disappointment nudged me into action. Once she was at school I set aside other tasks and started researching egg-free chocolate muffins. I wanted a simple recipe that didn’t rely on ground flaxseed, chia or aquafaba. With heart-shaped silicone cases on hand and Valentine’s Day approaching, the muffins naturally became a festive treat.
I chose to make these egg-free because my daughter has a friend with an egg allergy, and I wanted a reliable, tasty cake that would be safe to share. After testing, I think this recipe delivers: deeply chocolatey, tender muffins that hold up well and taste indulgent.
Do egg-free cakes go dry quickly?
Some egg-free bakes can dry out faster than those made with eggs, but these muffins stayed moist and intensely chocolatey. If you prefer a pronounced cocoa flavour, you’ll appreciate how rich these are. That said, they may begin to lose moisture a little sooner than standard muffins, so plan to enjoy them within a few days or freeze extras.
If you want to keep them longer than three days, they freeze very well. Wrap individually or in small batches and store in the freezer for convenient, ready-to-eat treats.
How long can you store them in the freezer?
These muffins will keep in the freezer for at least three months. Defrost them at room temperature or warm briefly in the microwave for a soft, comforting snack.
Are these muffins vegan too?
The recipe below uses cow’s milk, so as written the muffins are not vegan. You can easily make them vegan by substituting plant-based milk such as almond, soya or rice milk.
Recipe
Egg Free Chocolate Muffins
Corina Blum
Pin Recipe
Ingredients
- 200 g self-raising flour
- 70 g cocoa powder
- 1 teaspoon baking powder
- 50 g soft dark brown sugar
- 50 g caster sugar
- 1 teaspoon vanilla extract
- 450 ml milk (semi-skimmed used here)
- 30 g vegetable oil
- 120 g chocolate chips (milk chocolate used)
Instructions
- Preheat the oven to 150°C (fan) or 170°C (conventional).
- Sift the self-raising flour and cocoa powder together into a large mixing bowl. Stir in the baking powder and both sugars.
- In a measuring jug whisk together the milk, vegetable oil and vanilla extract.
- Pour the wet ingredients onto the dry ingredients and fold together gently until just combined — avoid overmixing.
- Stir in about two-thirds of the chocolate chips so they are distributed through the batter.
- Spoon the mixture into muffin cases and sprinkle the remaining chocolate chips on top.
- Bake for about 20 minutes. Check with a skewer or cocktail stick — if it comes out clean the muffins are ready.
- Allow muffins to cool in the tin for a few minutes, then transfer to a wire rack to finish cooling.
Notes
Nutrition
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More Delicious Recipes
If you give these a try I’d love to hear how they turn out. Share your egg-free baking experiences in the comments. If you’re searching for other Valentine-themed treats, consider simple chilled or biscuit recipes you already enjoy at home.