Eggless chocolate chocolate chip muffins recipe – easy to make, delicious and moist muffins with sweet and chocolaty flavors.
These eggless double chocolate muffins are also a vegan muffin recipe. It has moist and bread like texture with very chocolaty taste.
Who doesn’t love chocolate? If you don’t then skip reading it. Yea I am serious, these muffins are so chocolaty that it has double dose of chocolate from cocoa powder and chips. Don’t you believe I am enjoying one as I am writing. Oh yeah I feel like I am in heaven.
This recipe is somewhat similar to my eggless chocolate cupcake recipe. I have reduced the amount oil compare to cupcake as I wanted to bread like texture as these are muffins after all, while cupcake has more spongy texture. The other change is that I reduce the amount of cocoa powder in it because in muffins we will be adding chocolate chips as well. Also made few adjustments in leaving ingredients to suit other changes.
This is my go to chocolate muffins recipe that I have made it so many times even I don’t remember just like my eggless chocolate chip cookies. I am surprised that I never take photos for the blog. But last week one of the readers asked that if I have the recipe for it and I was like huh I haven’t blogged yet. So here it is I made them yesterday and today I am sharing with you all guys.
As usual I have halved the recipe and made 6 muffins as 12 is too much for me and hubby. But below recipe ingredients are for 12 standard size muffins.
Check out other eggless muffins recipes
Orange chocolate chip muffins // Mocha muffins // Chocolate chip muffins // Chocolate banana muffins
How to make eggless chocolate chocolate chip muffins:
1) Pre-heat the oven to 400 degree F or 200 degree C for at least 10 minutes.
2) Prepare the muffin tray, line it with muffin liners or spray with nonstick cooking spray or lightly butter it.
3) In a bowl, take flour, sugar, cocoa powder, baking powder, baking soda and salt.
4) Mix them well. If your cocoa powder has many lumps then don’t forget to sift it.
5) In another bowl add oil, vanilla, vinegar and water.
6) Whisk it very well.
7) Then add dry mixture.
8) Whisk it till it gets incorporated well. Do not over beat it.
9) Add chocolate chips.
10) Switch to spatula and fold them in.
11) Divide the batter in to prepared 12 muffins cups.
12) Sprinkle some chocolate chips on top. I am adding here so it looks better, if I am making it on regular basis for my family I wouldn’t bother for this step.
13) Bake into pre-heated oven for 20-22 minutes. Check by inserting a toothpick into the center and if it comes out clean then muffins are ready. Remove it from the oven; let them cook in a pan for 5 minutes.
14) After that it is cool to touch, remove them on cooling rack to cool completely.
You can try other eggless baking recipes like muffins, cookies, cakes and cupcakes.
Serving suggestion: have it as a dessert or any time of the day. If served warm you will get gooey chocolate in every bite from the chips. But I like crunchy chips, so I keep muffins refrigerated and once it is chilled chips get firm and it will have some texture in every bite.
Eggless chocolate chocolate chip muffins recipe (Double chocolate muffins)
Ingredients
- 1 ½ cups All purpose flour (maida)
- 1 cup Sugar
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ⅛ teaspoon Salt
- ¼ cup Oil any flavorless oil like canola, vegetable, corn or safflower
- 1 tablespoon White distilled vinegar or apple cider vinegar
- 1 teaspoon Pure vanilla extract
- 1 cup Water
- 1 cup Chocolate chips
Instructions
Preparation:
- Pre-heat the oven to 400 degrees F or 200 degree C for at least 10 minutes.
- Prepare the muffin tray, line it with muffin liners or spray with nonstick cooking spray or lightly butter it.
Making eggless chocolate muffins recipe:
- In a bowl, take flour, sugar, cocoa powder, baking powder, baking soda and salt.
- Mix them well. If your cocoa powder has many lumps then don't forget to sift it.
- In another bowl add oil, vanilla, vinegar and water. Beat it very well.
- Then add dry mixture to wet
- Whisk it till it gets incorporated well. Do not over beat it.
- Add chocolate chips. Switch to spatula and fold them in.
- Divide the batter in to prepared 12 muffins cups.
- Sprinkle some chocolate chips on top.
- Bake into pre-heated oven for 20-22 minutes. Check by inserting a toothpick into the center and if it comes out clean then muffins are ready.
- Remove it from the oven; let them cook in a pan for 5 minutes.
- Then remove them on cooling rack to cool completely.
Ishita Kaneria
Best eggless muffins tasted ever!
They are moist but not sticky. They r spongy but not cakey!
Thanks for the wonderful recipe.
Have tried with half maida and half whole wheat. Turned out amazing!
Kanan
Thank you for the feedback Ishita.
Happy to know that you liked.
Priti
How to measure 0.13 in muffins receipe for 6 person
Kanan
Please use 2 tablespoons oil for 6 muffins
Aanchal
Hey,
Thanks for the amazing recipe. I want to know for how long can we store the muffins and what is the best way to store them in this summer heat.
Kanan
Keep in the refrigerator. It stays good for 3-4 days.
If kept outside, it stays good for one day only.