I’m baking frequently these days for my daughter’s school tiffin especially. She is a fussy eater and doesn’t like the same tiffin every day. I keep experimenting with eggless recipes and get great results most of the time. Buttermilk muffins are my favourite due to their soft texture and melt in the mouth taste. These Eggless Double Chocolate Muffins are no separate, they came out moist and tasted extra chocolaty with those bites from the chocolate chips. So what are you waiting for? Bake a batch for your family, and make them happy! 🙂
Eggless Double Chocolate Muffins
Easy to make Eggless Double Chocolate Muffins which are soft and moist on every bite. Loaded with chocolate, you’re going to love them.
Ingredients
- 1 Cup- All-purpose flour/Maida
- ¾ cup- Caster sugar/White or Brown powdered sugar
- ½ tsp- Baking soda
- Pinch of salt
- ½ cup- Unsweetened cocoa powder
- 1 cup- Thick buttermilk (or you can use a mix of yogurt ¾ cup+milk ¼ cup)
- ¼ cup- Vegetable oil/Olive oil
- 3 tbsp+more- Chocolate chips
- 1 tsp- Vanilla extract
Instructions
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Preheat oven to 170 degrees C. Line a muffin tin with paper liners. In a bowl mix flour, cocoa powder, caster sugar, baking soda, and salt. Keep aside.
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In another bowl combine vegetable oil and buttermilk. Add vanilla extract. Mix in the cocoa-flour mix into this in 3 batches. Keep adding and whisking until lump-free.
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Add chocolate chips (read note) into this, fold in gently.
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Scoop the batter into the prepared muffin cups, about three fourth full and sprinkle some more chocolate chips on top of the muffins.
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Bake for 22-25 minutes or until a skewer inserted in the center comes out clean. or with a few moist crumbs.
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After baking transfer the muffins to a cooling rack and leave there till they cool completely. Store in an airtight container. Keep refrigerated if the weather is warm and consume within 5 days.
Recipe Notes
- You can use chopped dark chocolate if not using chocolate chips.
- This recipe can easily be doubled as per your requirement.
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