Butterless soft chocolate chip muffins

Butterless soft chocolate chip muffins

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Here’s a light, tender, and butterless Soft Chocolate Chip Muffin recipe that’s moist, fluffy, and packed with melty chocolate—without a single gram of butter! Perfect for a healthier(ish) treat that still feels indulgent.


Butterless Soft Chocolate Chip Muffins

(Makes 12 standard muffins)

Ingredients:

Dry Mix:

  • 2 cups (250g) all-purpose flour
  • ½ cup (100g) granulated sugar (or coconut sugar)
  • ¼ cup (50g) light brown sugar (for moisture)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Wet Mix:

  • 1 cup (240ml) plain yogurt (Greek or regular, full-fat for richness)
  • ½ cup (120ml) milk (dairy or plant-based)
  • ⅓ cup (80ml) vegetable oil (or melted coconut oil)
  • 1 large egg, room temperature
  • 2 tsp vanilla extract

Add-Ins:

  • ¾ cup (130g) chocolate chips (mini or regular) + extra for topping

Instructions:

1. Prep & Mix:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
  2. In a large bowl, whisk flour, sugars, baking powder, baking soda, and salt.
  3. In another bowl, whisk yogurt, milk, oil, egg, and vanilla until smooth.

2. Combine & Bake:

  1. Pour wet ingredients into dry and gently fold until just combined (a few lumps are fine—overmixing = tough muffins).
  2. Fold in chocolate chips (reserve a few for topping).
  3. Divide batter evenly into muffin cups (fill ~¾ full). Sprinkle reserved chips on top.
  4. Bake for 15–18 mins, or until tops spring back when touched.

3. Cool & Serve:

  1. Let cool in the pan for 5 mins, then transfer to a wire rack.

Why These Work Without Butter:

  • Yogurt + oil = ultra-moist crumb (no dryness!).
  • Brown sugar adds chewiness and depth.
  • High baking temp creates a perfect dome.

Tips:

Fluffy secret: For extra lift, separate the egg—whisk white to soft peaks and fold in last.
Healthier twist: Swap ½ flour with whole wheat or oat flour.
Storage: Keep in an airtight container for 3 days, or freeze for up to 1 month.

These muffins are soft, chocolatey, and guilt-free—ideal for breakfast or snacks! Let me know if you’d like a vegan version.