These Double Chocolate Muffins are tender, moist, fluffy, and super chocolatey! They are eggless, effortless to make, a perfect treat, and super delicious.
These eggless Double Chocolate Muffins make a delicious breakfast, are perfect for after-school snacks, and are best accompanied by a cup of tea or coffee. These tender muffins are a double chocolaty treat for all chocolate lovers!
Super Chocolatey Eggless Double Chocolate Muffins
I simply adore these double chocolate muffins, and my family too! They are super moist, tall as you get in the bakery, and irresistible.
Again, this is a simple muffin recipe with pantry staples that yields bakery-style muffins at home. They are eggless, and the batter comes together in minutes.
Flavor: The muffins are full of chocolate chips, making them double chocolatey. And they have a sweet and warm vanilla flavor.
Texture: Eggless Double Chocolate Muffins are fluffy and tender. They are moist, light, and have soft crumbs.
Straightforward: The recipe for double chocolate chip muffins is manageable and even easy for beginner bakers. We require very straightforward ingredients, and mixing the batter is pretty quick.
Equipment: You don’t need an electric mixer to make the muffin batter. All you need are mixing bowls, a whisk, and a spatula.
Why You Will Love Double Chocolate Muffins
- The Double Chocolate Muffins Recipe is easy and quick.
- These muffins are moist, tender, fluffy, and delicious.
- They are super chocolatey and loaded with chocolate chips.
- These Double Chocolate Muffins make a perfect treat for chocoholics.
- The recipe is eggless and vegetarian.
- There is no need to use an electric mixer.
Ingredients
- All-Purpose Flour: I used organic, unbleached all-purpose flour to make these delicious muffins. If you don’t have organic, use regular.
- Cocoa Powder: I have used Dutch-process cocoa powder to make these muffins. I prefer Dutch-processed cocoa powder because I love how it provides a darker color with a mellow taste. But you can also use natural cocoa powder instead. You will get amazingly delicious eggless Double Chocolate Muffins with either one.
- Baking Powder and Baking Soda: These leavening agents are essential to make muffins tall and fluffy. Do not interchange with each other. Also, make sure that they are active and not expired.
- Salt: It gives a nice contrast to the sweetness of these double chocolate muffins.
- Sugar: One cup of sugar makes these muffins moderately sweet. But you can add a little more sugar to make the muffins extra sweet.
- Oil: It makes the muffins moist even after refrigerating them. I have used sunflower oil, but any neutral-flavored oil, such as canola or vegetable oil, will work.
- Yogurt or Sour Cream: Either one can work! Use full-fat sour cream or yogurt. Plain yogurt can work, either store-bought or homemade. Sour cream or yogurt should also be at room temperature.
- Milk: Use whole milk if possible, but 2% milk will also work. However, do not use skim or fat-free milk. The milk should be at room temperature; if you forget to take it out ahead of time, microwave it for a few seconds to bring it to room temperature.
- Pure Vanilla: Adds sweet and warm flavors to the muffins.
- Chocolate Chips: I have used mini semi-sweet chocolate chips, but you can also use regular-sized chocolate chips. Instead of chocolate chips, chopped chocolate chunks will work perfectly as well. If you like the taste of dark chocolate, add dark chocolate chips or chocolate chunks.
How To Make Double Chocolate Muffins
- Preheat the oven to 425°F (220°C).
- Grease the muffin pan with non-stick oil spray or line it with paper liners, and set aside.
- If using paper liners, lightly grease them as well.
- Sift flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl and whisk well.
- Add chocolate chips to the flour mixture and mix well.
- Add yogurt or sour cream, sugar, and oil to a large mixing bowl.
- Whisk well until everything is well combined, and the mixture is smooth.
- Add milk and vanilla and whisk until everything is well combined and smooth.
- Fold dry ingredients into wet ingredients and gently mix together until well combined.
- Do not over-mix; the batter will be thick.
- Divide the batter evenly between the muffin tins. Fill each muffin tin all the way up to the top.
- I recommend using an ice cream scoop for easy and even distribution of the batter.
- If you do not fill the tin with batter all the way to the top, you may get 13-14 muffins.
- Bake the muffins for 5 minutes at 425°F (220°C), then, keeping them in the oven, reduce the oven temperature to 350°F (180°C).
- Continue baking for 13-15 minutes or until the cake tester inserted in the center comes out clean.
- Because every oven is different, keep an eye on the oven after 12 minutes of baking time after reducing the temperature.
- Remove the muffins from the oven and let them cool in the pan for 5-6 minutes.
- Then, transfer them onto a cooling rack and let them cool completely before serving.
Storing Suggestions
- Double Chocolate muffins stay at room temperature for up to 4 days. If you have leftovers, cover them tightly and place them in the fridge for up to a week.
- You can also freeze these muffins in a freezer-safe bag or container for up to a month. Then, thaw them overnight in the fridge or for an hour at room temperature before serving.
Helpful Tips
Measuring The Ingredients: Correctly measure the flour and other ingredients for the perfect muffins. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
Yogurt or Sour Cream: Either yogurt or sour cream is fine. Greek yogurt is not essential; however, you can use plain but thick yogurt. I prefer sour cream; if I have both in my fridge, I will use sour cream.
Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk.
Cocoa Powder: I have used unsweetened Dutch-processed cocoa powder; however, you can also use natural cocoa powder.
Filling The Muffin Tins: For tall muffin tops, fill the muffin tins all the way to the top. This way, the eggless double chocolate muffins will rise well and have nice domed muffin tops.
Frequently Asked Questions
While mixing wet ingredients into dry, do not overmix. Overmixing the batter develops gluten, destroys air bubbles, and ruins the fluffy texture, which results in dry, dense, and hard muffins.
To ensure the light and fluffy muffins, mix dry and wet ingredients until just combined and no more dry flour is visible. Also, after removing the muffins from the oven, do not leave them in the pan for too long. Once they are slightly cool, transfer them to a cooling rack. Otherwise, they will continue cooking in the pan, resulting in dry muffins.
Sometimes, even if we use paper liners to make muffins, they stick to the liners; removing them is hard. To avoid this, grease the paper liners with oil or melted butter before pouring the batter into them. If you add the batter directly into the muffin tins, make sure to grease the muffin tins well.
More Eggless Muffins
Recipe Card
Double Chocolate Muffins (Eggless)
Video
Ingredients
- 2 cups (240g) all-purpose flour
- ½ cup (42g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- 1 cup (240g) plain yogurt or sour cream
- ½ cup (120ml) milk
- ½ cup (120ml) oil (sunflower, canola, or vegetable)
- 1 cup (170g) semi-sweet mini or regular chocolate chips
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 425°F (220°C). Grease the muffin pan with non-stick oil spray or line it with paper liners, and set aside.
- If using paper liners, lightly grease them as well.
- Sift flour, cocoa powder, baking powder, baking soda, and salt together and whisk well in a medium bowl.
- Add chocolate chips to the flour mixture, and mix well.
- Add yogurt or sour cream, sugar, and oil in a large mixing bowl. Whisk until everything is well combined and the mixture is smooth.
- Add milk and vanilla and whisk until everything is well combined and smooth.
- Fold dry ingredients into wet ingredients and gently mix until well combined. But do not over mix. The batter will be thick.
- Divide the batter evenly between the muffin tins. Fill each muffin tin all the way up to the top.
- I recommend using an ice cream scoop for easy and even distribution of the batter.
- Bake the muffins for 5 minutes at 425°F (220°C), and then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C).
- Continue baking for 13-15 minutes or until the cake tester inserted in the center comes out clean.
- Because every oven is different, keep an eye on the oven after 12 minutes of baking time after reducing the temperature.
- Remove the muffins from the oven and let them cool in the pan for 3-4 minutes.
- Then transfer them onto a cooling rack and let them cool completely before serving.
Storing Suggestions
- Double Chocolate muffins stay at room temperature for up to 4 days. If you have leftovers, cover them tightly and place them in the fridge for up to a week.
- You can also freeze these muffins; place them in a freezer-safe bag or container for up to a month. Then thaw them overnight in the fridge or for an hour at room temperature before serving.
Notes
- Measuring The Ingredients: For the perfect muffins, measure the flour and other ingredients correctly. I will suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife.
- Yogurt or Sour Cream: It is perfectly fine to use either yogurt or sour cream. There is no need to use Greek yogurt; however, try plain but thick yogurt. However, my personal preference is sour cream, and if I have both available in my fridge, I will use sour cream.
- Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk.
- Oil: If you like to make buttery muffins, you can replace the oil with ½ cup (114g) of melted butter.
- Cocoa Powder: I have used unsweetened Dutch-processed cocoa powder; however, you can also use natural cocoa powder.
- Filling The Muffin Tins: Fill the muffin tins all the way to the top for the tall muffin tops. This way, the eggless double chocolate muffins will rise well and have nice domed muffin tops.
Nutrition (Approximate Values)
Nitika says
Hi, thanks for sharing your eggless recipe.. before I try pls share your cup measurement.. 1 cup is 200 or 250?
Jigna says
Hi Nitika, measurement of 1 Cup is 240ml in all of my recipes. Hope this will help and have a fun baking.
Manjula Deshpande says
Hello Jigna!
I tried this double chocolate muffins. Substituted walnuts for choco chips. It is one of the best muffins we have tasted! Moist, very light.. everyone loved it.
I’ve 2 questions.
1. What is the difference between cakes & muffins? Can the batters be reversed?
(I did & got equally good results.)
2. When you say buttermilk, can we use buttermilk made from yoghurt at home, instead of curdling the milk or buying buttermilk from the shop?
Thank you very much for your clear, step by step, wonderful recipes!
Jigna says
Hi Manjula! It’s nice to hear that you liked the recipe.
There are a few differences between muffins and cakes. Muffins are denser than cakes, less sweet, and considered quick bread.
The buttermilk we use for baking is not Indian-style buttermilk (Chhas); instead, it is fermented milk that is thick and creamy. However, you can use store-bought buttermilk instead of mixing milk and vinegar.
For more details on a buttermilk substitute, you can check out this post: https://vegehomecooking.com/homemade-buttermilk-substitute/
Nitika says
Hi Gina,
Thankyou for your reply.. made these yesterday and it came out pretty good.. but only 1 question .. I felt 2 cups of flour was lil too much for the recipe.. 2 cups in your recipe is equal to how many grams.. sorry for asking u again the same question but just wanted to correct myself
.
Jigna says
Hi Nitika, I am glad that muffins came out good. So in this recipe all the measurements are in volume (cups), including flour. But if you want in gms, 1cup (240ml) flour will be approximately 125gms, so 2 cups are 250gms. The batter of this muffins should be thick and muffins should be little dense compare to cupcakes.
Was your batter dry with 2cups of flour? If so, I would suggest to add 2-4 tbsp more milk. Hope this will help, but if you have more questions, let me know. Thanks.
Nitika says
Sorry jigna.. typing error.. excuse me for that
Nitika says
Thankyou Jigna for replying.. yes it was little dry while mixing and dense too.. sure I will add milk and try again.. will definitely try your other recipes as this one turned good for me.. thankyou again ?
Jigna says
Hi Nitika, Thanks for your feedback. I would also like to mention that technique of measuring flour also imapcts the result. I always use spoon to add flour into measuring cup and then level with knife.
Sneha says
Hi . Did u use hung yogurt or regular yogurt … bcoz regular yogurt is bit runny
Jigna says
Hi Sneha, I have used plain regular yogurt. It is okay if yogurt is a bit runny. I always use homemade yogurt for my baking recipes. If you also use homemade yogurt, make sure to use a solid part and avoid the whey part.
anon says
can you sub butter for oil? does milk and yogurt need to be at room temp?
Jigna says
Hi, yes, you can sub butter for oil. Use 1/2 cup of melted unsalted butter to make these muffins. And yes, milk and yogurt should be at room temperature.
I hope this will help, happy baking!
Raahi says
I tried the recipe using whole wheat flour & oat flour. And also used brown sugar instead of white sugar. Still the muffins turned out fabulous. The measurements were perfectly accurate.
Jigna says
Hi Raahi, I loved the way you made these muffins healthier! Thank you so much for your feedback!