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Eggless Chocolate Muffins Recipe

An easy recipe of eggless chocolate muffins with very few ingredients.

Course Breakfast, Snack
Cuisine Baked
Keyword Eggless Whole Wheat Chocolate Cupcakes, How To Make Chocolate Muffins
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12
Author Samira Gupta

Ingredients

  • My 1 Cup= 240 ml
  • 1 Cup (130 gm) Whole Wheat Flour
  • 4 Tablespoon Cocoa Powder
  • 1/4 Teaspoon Coffee Powder
  • 1 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 3/4 Cup + 2 Tbsp Brown Sugar (see Note 2)
  • 1/4 Cup Oil (see Note 3)
  • 1/2 Teaspoon Vanilla Essence
  • 3/4 Cup to 1 Cup Water, at room temperature (see Note 4 )
  • 1/2 Tablespoon Distilled White Vinegar (see Note 5)

Instructions

Method

  1. In a big bowl,  take all the dry ingredients---- flour, baking soda, salt, cocoa powder, coffee powder and sugar. Whisk properly with a fork, so that everything gets mixed well.

  2. Make a well in the centre by putting all the dry mix towards the wall of the bowl.

  3. In the well, put wet ingredients---- oil, vanilla essence, water, and vinegar.

  4. Start mixing everything, very lightly.

  5. It should be of flowing consistency. Add a little more water, if required. But do not make it very thin.

  6. Let the batter sit for 10-15 minutes. (see Note 9).

  7. While the batter is resting, do the preparations for baking.

  8. Preheat oven to 180 degrees centigrade for 10 minutes.

  9. Arrange muffins liners in the muffins tray.

  10. Pour this batter into muffin liners filling each up to 3/4th.

  11. Tap the tray 2-3 times to release air bubbles, if any.

  12. Bake for 18-19 minutes.

  13. Insert a toothpick and check for doneness.

  14. Take out of the tray and let it cool on the steel rack. ( see Note 11)

  15. Decorate these with chocolate sauce or gems or silver balls etc.

  16. Store in an airtight container, up to 2-3 days at room temperature thereafter in the refrigerator

  17. Serve with love, milk optional.

In Air Fryer

  1. Preheat the air fryer for 5 minutes at 160 degrees and then place your muffin moulds. 

  2. Check after 10 minutes. Use a tong to lift cups as it will be very hot. Both aluminium as well silicon moulds can go into the air fryer.

Recipe Notes

  1. Please use standard measuring cups and spoons available for baking purposes. Don't use cups in your kitchen as they are of varied sizes. 1 Tbsp = 15 gms                             1 Tsp = 5 gms.
  2. Take normal sugar available in your kitchen. No need to powder it. You can replace white sugar with brown sugar or any other sweetener of your choice.
  3. Any cooking oil can be used, be it olive or refined or any other. Please avoid oils with strong pungent smells.
  4. The quantity of water may vary slightly depending on the absorption capacity of flour. Therefore, start by adding  3/4th cup water and increase gradually.
  5. You can also use apple cider vinegar.
  6. In the absence of muffin liners, you can also bake these in glass bowls/aluminum molds. Lightly grease the bowls, fill the batter, and bake.
  7. You can also use paper cups available for tea/coffee. No need to grease muffin liners. Simply pour the batter and bake.
  8. Salt is added to enhance the flavor of sugar, so go ahead without any doubt.
  9. Start preheating the oven after filling the muffin liners. This resting time helps in giving a smooth texture.
  10. Ensure that these are properly baked, otherwise, the top will become sticky after cooling.
  11. Always let them cool on the steel rack otherwise the bottom gets soggy which in turn will make the top sticky. 
  12. If using a silicone baking tray then keep it on the baking tray before filling the batter in it. This is because it becomes difficult to lift it after filling molds as it becomes heavy.