Bakery-style Eggless Double Chocolate Muffins
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.
Servings 6 muffins
Equipment
- Mixing Bowl
- Convection Microwave Oven
- Muffin Tin
- Paper Liners
Ingredients
- 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
Instructions
- 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.2 tbsp Butter , 2 tbsp Refined Oil , 1/4 cup 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.1/4 cup All purpose Flour, 1/4 cup Cocoa Powder, 1/4 tsp Baking Powder, 1/2 cup Milk, 1/4 cup Dark Chocolate 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.