Eggless chocolate muffins make an appetizing breakfast and are perfect for after-school snacks and are best accompanied by a cup of tea or a coffee. But do you know any easy Eggless Chocolate Muffin Recipe which can be easily followed.
Don’t worry, we just created one for you so that you can enjoy these amazing chocolate muffins. These vulnerable muffins are the best mouth watering treat for chocolate lovers. These muffins are tender, moist, fluffy and super chocolaty. They are eggless, straightforward to make, a perfect treat and super delicious.
- Flavor- The muffins are all about chocolate chips, and a twist of sweet and warm vanilla flavor.
- Texture- Eggless chocolate muffins are full of tender and fluffy. They are moist, light and have soft crumbs.
- Straightforward- The recipe for chocolate chip muffin is teachable and even easy for beginner bakers.
- Equipment- You don’t need an electric mixer to make muffins better. All you need is mixing bowls, whisk and a spatula.
Let’e get started directly with Eggless Chocolate Muffin Recipe. We know that you can’t wait to enjoy these amazing chocolate muffins.
Why You Should Follow This Eggless Chocolate Muffin Recipe
Reason to love chocolate muffins are-
- Chocolate muffin recipes are easy and quick.
- These muffins are moist, tender, fluffy and flavorsome.
- They are super chocolaty and crowded with chocolate chips.
- These chocolate muffins are perfect for chocoholics.
- The recipe is eggless and vegetarian.
- There is no need to use an electric mixer.
Ingredients Required
Let’s check out all the ingredients that you require to follow this Eggless Chocolate Muffin Recipe.
- All-purpose flour- I used organic and natural all-purpose flour to make these delicious muffins. If you don’t have organic, use regular.
- Cocoa powder- i have used Dutch-process cocoa powder to make these muffins. I favor Dutch-processed cocoa powder because I love how it handles the darker color with a melodious taste. But you can also use natural cocoa powder instead.
- Baking powder and Baking soda- these infusing agents are essential to make muffins tall and fluffy. Do not swap with each other. Also make sure that they are active and not expired.
- Salt- it gives a nice disparity to the sweetness of these eggless chocolate muffins.
- Sugar- One cup of sugar makes these muffins pretty sweet. But u can add more sugar to give a twist of extra sweetness as per your preference.
- Oil- It makes the muffins moist even after refrigerating them. I have used vegetable oil but any neutral flavored oil will work.
- Yogurt or Sour cream- Go for one! Either use full fat sour cream or yogurt. Plain yogurt can work either homemade or ready-made. It should be at room temperature.
- Milk- Use whole milk if possible but 2% milk will also work. Anyhow, do not use skim or fat free milk. Milk should be at room temperature.
- Pure vanilla- Add sweet and warm vanilla flavors.
- Chocolate chips- I chose semi-sweet mini chocolate chips. You can also go for regular sized chocolate chips. Instead of chocolate chips, you can use chopped chocolate chunks.
Eggless Chocolate Muffin Recipe
- Preheat the oven to 220°C.
- Grease the muffin pan with non-stick oil spray or line it with paper liners and keep it aside.
- If using paper liners, efficiently grease them as well.
- Sift flour, cocoa powder, baking soda, baking powder and salt altogether in a medium bowl and mix it well.
- Attach chocolate chips to the flour mixture and mix it well.
- Add yogurt or sour cream, sugar and oil to a large mixing bowl.
- Mix well until everything is well integrated and mixture is smooth.
- Fold dry ingredients into wet ingredients and whisk together until well combined.
- Do not blend, the batter will be thick.
- Subdivide the batter evenly between the muffin tins. Fill each muffin tin all the way up to the top.
- I advocate using ice cream scoop for easy and even distribution of batter.
- Roast the muffin for 5 minutes at 220°C , then keep them in the oven, lower the oven temperature to 180°C.
- Continue baking for 13 to 15 minutes or until the cake tester fits in the center and comes out clean.
- Every oven is different. Give it a look after 12 minutes of baking time after reducing room temperature.
- Remove the muffins from the oven and cool them in the pan for 5-6 minutes.
Tips You Can Consider While Making These Chocolate Muffins:
- Measuring the ingredients- Correctly measure the flour and other ingredients for the perfect muffins. I advise using kitchen scales . If you go for the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then level it off with a knife.
- Yogurt or Sour cream- Either yogurt or sour cream is fine. Greek yogurt is not crucial, still you can use plain but thick yogurt. I favor sour cream.
- Milk- You can use either whole milk or 2% fat milk. However, do not use fat or skimmed milk.
- Cocoa powder- i have used tangy Dutch-processed cocoa powder, however you can also use natural cocoa powder.
- Filling the muffin tins- For tall muffin tops, load the muffin tins all the way to the top . This way the double chocolate muffins will rise well and have nice domed muffin tops.
You can also learn Eggless Chocolate Muffin Recipe with this video.
Conclusion-
Appreciate the chocolaty muffins. Give a day for the flavors to get combined well, though it tastes good immediately. So if you want to give it a bite tomorrow , make it today and keep it so you can have it with your cup of tea or a coffee. We hope that you must have enjoyed our Eggless Chocolate Muffin Recipe.
FAQ’S
Here are some of FAQ’s related to Eggless Chocolate Muffin Recipe.
Q- Why do my muffins stick to the paper liners?
A- Sometimes, even if we go for paper liners to make muffins, they still stick to the liners, removing them is hard. To eliminate this, grease the paper liners with oil or melted butter before spitting the batter into them. And if you add the batter directly into the muffin tins remember to grease the muffin tins well.
Q- What should be avoided in making muffins?
A- 1)Over Mixing the batter.
2)Not lining or greasing the pan.
3)Overfilling the muffin cups.
4)Overbaking or underbaking the muffins.
5)Leave the muffins in the pan to cool it.
Q- What are the 3 qualities standards for muffins?
A- Weight loss, crust/crumb ratio and moisture content.
Q- Should muffin batter be thick or runny?
A- Depending on what ingredients you are using, The thinner the batter, the lighter the muffins will be when they are baked.
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