Are you craving something decadently chocolatey yet mindful of your dietary choices? Look no further! My Eggless Double Chocolate Muffins are here to satisfy your sweet tooth without using eggs. Perfect for those with dietary restrictions or anyone in search of a moist and rich treat, these muffins are a chocolate lover’s dream come true.
Why do these Double Chocolate muffins stand out
I make these super moist double chocolate chip muffins with the finest cocoa and bursting with chocolate chips to deliver a double dose of chocolate in every bite. I’ve perfected the recipe to ensure that each muffin is moist, fluffy, and packed with flavor, making them the best double chocolate muffins you’ll ever taste.
Ingredients for double chocolate muffins:
- 1/4 cup All purpose Flour
- 1/4 cup Cocoa Powder
- 2 tbsp Butter – softened at room temperature
- 2 tbsp Refined Oil – any neutral flavoured oil
- 1/4 cup Brown Sugar
- 1/4 tsp Baking Powder
- 1/2 cup Milk (approx)
- 1/4 cup Dark Chocolate Choco chips (or, Milk Chocolate Choco chips for a milder taste)
Instructions to make eggless chocolate muffins:
- Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners.
- In a large bowl, cream together butter, refined oil, and granulated brown sugar.
- Once it is smooth, add flour, cocoa powder, baking powder, vanilla extract, and milk. Fold everything together into a smooth mix before adding choco chips.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Top with some more choco chips for extra crunch
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
My top tips for perfect muffins:
- Do not overmix the batter; it can be slightly lumpy.
- For extra richness, use dark chocolate chips and cocoa powder. If you use drinking chocolate powder or milk chocolate choco chips, both of them will give you much milder flavors
- If you prefer a mildly sweet muffin, then brown sugar is the perfect choice. Refined white sugar is slightly sweeter than brown sugar.
You can serve these eggless double chocolate muffins for breakfast on-the-go, as a snack, or as a dessert. I have seen my family inhaling these double chocolate muffins the moment I take them out of the oven.
Why aren’t my muffins fluffy?
Fluffiness in muffins is often the result of the perfect balance between ingredients and technique. Here are some common reasons why muffins may not turn out as fluffy as desired:
- Overmixing the Batter: This can develop the gluten too much, leading to tough and dense muffins.
- Incorrect Measurements: Using too much flour or a leavening agent can affect the muffin’s rise and texture.
- Oven Temperature: Baking at the wrong temperature can lead to uneven cooking.
- Old Leavening Agents: If your baking powder or soda isn’t fresh, it won’t work effectively.
- Filling the Cups Too Much: Overfilled muffin cups can cause the muffins to have a poor rise.
To ensure fluffy muffins, avoid overmixing, use room-temperature ingredients, and bake immediately after mixing.
Difference between Muffins and Cupcakes
While muffins and cupcakes might look similar, they have distinct differences:
- Texture and Flavor: Cupcakes are essentially miniature cakes with a light, airy texture and are usually very sweet. Muffins have a denser, bread-like texture and can be sweet or savory.
- Frosting: Cupcakes are typically frosted and decorated, whereas muffins are not.
- Ingredients: Cupcakes often contain butter and are sweeter, while muffins can include a variety of ingredients like fruits, nuts, and whole grains, making them less sweet.
Understanding these nuances can help you perfect your baking and delight your audience with the best treats for any occasion. Happy baking! 🧁
How I keep my Muffins fresh & delicious
- Cool the Muffins Completely: Before storing, allow the muffins to cool down completely on a cooling rack.
- Use Paper Towels: Line an airtight container with paper towels. Place the muffins on top in a single layer.
- Add Saltines: For a clever moisture-absorbing trick, add a few saltine crackers to the container with the muffins. I read it somewhere and found this super helpful
- Seal Tightly: Cover the muffins with another layer of paper towels and seal the container with an airtight lid.
- Store at Room Temperature: Keep the container in a cool, dry place. If the paper towels become damp, replace them every few days.
- Freeze for Longer Storage: If you want to store muffins for more than a few days, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to two months.
By following these steps, your muffins should stay moist and fresh, ready for you to enjoy whenever the craving strikes! 🧁
More Eggless Cake Recipes
- Eggless Vanilla Butter Cake Recipe with Cream Cheese Frosting & Fresh Strawberry Fruit Topping
- Eggless Mawa Cake Muffins | Mawa Cupcakes Recipe
- Eggless Mango Cake Recipe with Mango Swirl Frosting
Have you tried this recipe? I would love to hear about it. Please leave a comment and star rating if you loved my recipes. It would help this post to reach more readers. Thank you!
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Are you craving something decadently chocolatey yet mindful of your dietary choices? Look no further! My Eggless Double Chocolate Muffins are here to satisfy your sweet tooth without using eggs. Perfect for those with dietary restrictions or anyone in search of a moist and rich treat, these muffins are a chocolate lover’s dream come true.
- 1/4 cup All purpose Flour
- 1/4 cup Cocoa Powder
- 2 tbsp Butter – softened at room temperature
- 2 tbsp Refined Oil – any neutral flavoured oil
- 1/4 cup Brown Sugar
- 1/4 tsp Baking Powder
- 1/2 cup Milk approx
- 1/4 cup Dark Chocolate Choco chips
-
Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners.
-
In a large bowl, cream together butter, refined oil, and granulated brown sugar.
-
Once it is smooth, add flour, cocoa powder, baking powder, vanilla extract, and milk. Fold everything together into a smooth mix before adding choco chips.
-
Divide the batter evenly among the muffin cups, filling each about ¾ full. Top with some more choco chips for extra crunch
-
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
-
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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