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.
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.
More Eggless Muffins
Recipe Card
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.
