Here’s a delicious Eggless Chocolate Muffin recipe that’s moist, rich, and perfect for anyone looking for a simple, egg-free treat.
Eggless Chocolate Muffin Recipe
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk (dairy or plant-based)
- 1/3 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 tablespoon vinegar or lemon juice
- 1/2 cup chocolate chips (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- Mix Dry Ingredients:
- In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In a separate bowl, whisk together the milk, oil, vanilla extract, and vinegar.
- Combine Wet and Dry:
- Gradually add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix, as this can make the muffins dense.
- Fold in Chocolate Chips:
- If using chocolate chips, gently fold them into the batter.
- Fill the Muffin Tin:
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake:
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve:
- Remove the muffins from the oven and let them cool in the pan for a few minutes. Transfer to a wire rack to cool completely.
Tips:
- For extra richness, sprinkle a few chocolate chips on top of the muffins before baking.
- You can substitute half the flour with whole wheat flour for a healthier version.
- These muffins can be stored in an airtight container at room temperature for 3-4 days or refrigerated for up to a week.
Enjoy these delicious, moist, and fluffy eggless chocolate muffins!
