Easy to make Eggless Double Chocolate Muffins which are soft and moist on every bite. Loaded with chocolate, you’re going to love them.
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.
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.
Add chocolate chips (read note) into this, fold in gently.
Scoop the batter into the prepared muffin cups, about three fourth full and sprinkle some more chocolate chips on top of the muffins.
Bake for 22-25 minutes or until a skewer inserted in the center comes out clean. or with a few moist crumbs.
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.