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:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
- In a large bowl, whisk flour, sugars, baking powder, baking soda, and salt.
- In another bowl, whisk yogurt, milk, oil, egg, and vanilla until smooth.
2. Combine & Bake:
- Pour wet ingredients into dry and gently fold until just combined (a few lumps are fine—overmixing = tough muffins).
- Fold in chocolate chips (reserve a few for topping).
- Divide batter evenly into muffin cups (fill ~¾ full). Sprinkle reserved chips on top.
- Bake for 15–18 mins, or until tops spring back when touched.
3. Cool & Serve:
- 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.
