Double Chocolate Muffins (Eggless)
These Double Chocolate Muffins are tender, moist, fluffy, and super chocolatey! They are eggless, effortless to make, a perfect treat, and super delicious.
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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)
Calories : 318kcalCarbohydrates : 45gProtein : 4gFat : 14gSaturated Fat : 4gPolyunsaturated Fat : 3gMonounsaturated Fat : 6gTrans Fat : 0.1gCholesterol : 6mgSodium : 203mgPotassium : 120mgFiber : 2gSugar : 27gVitamin A : 62IUVitamin C : 0.2mgCalcium : 80mgIron : 2mg
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