These double chocolate muffins have no eggs and no butter. Do they sound familiar? Yes, that’s right! I used the same recipe as the moist chocolate cake, adding chocolate chips. And the result? Decadent.
They are richly flavored and super moist with a very tender crumb. And of course, like most muffins, they’re quick and easy to make: two bowls, a spatula, and in 30 minutes they are out of the oven.
There is plenty of chocolate flavor from the cocoa powder and the chocolate chips. I used semi-sweet chocolate chips, feel free to replace them with milk chocolate chips or even white chocolate chips. Also, you can use full fat milk, almond milk or soy milk.
Put the chocolate chips for half an hour in the freezer then toss them in 2 tablespoons of flour (taken from the recipe’s dry ingredients). This way they will not sink to the bottom of the muffins during cooking.
Don’t over-mix the batter if you want tender muffins. Use a rubber spatula and mix just until no flour pockets remains.
Bake for about 20 minutes. You’ll know they’re done when you insert an toothpick in the center and it comes out clean or with a few crumbs attached. That could be tricky here because you might hit a spot with melty chocolate. If that happens, try a different muffin. Just be careful not to over-bake them or they will dry out.
Store the double chocolate muffins in an airtight container for up the 3 days or freeze them, individually wrapped in cling film. Thaw at room temperature or in the microwave.
These double chocolate chip muffins are sure to be a hit! They also make an excellent snack during the day when your looking for something more indulgent than a plain old granola bar.
Double Chocolate Chip Muffins - no eggs, no butter
These double chocolate muffins have no eggs and no butter. They are chocolatey, super moist with a very tender crumb.
- 200 grams (1 3/4 cup minus 1 tablespoon) all-purpose flour sifted and divided
- 90 grams (1/3 cup+1 tablespoon) light brown sugar
- 55 grams (1/4 cup) granulated sugar
- 70 grams (2/3 cup) unsweetened cocoa powder sifted
- 16 grams (4 teaspoons) baking powder
- 1 teaspoon vanilla essence
- 450 ml (1 3/4 cup+ 2 tablespoons) skimmed milk you can use full fat milk, almond milk or soy milk
- 30 grams (3 tablespoons) sunflower oil or canola oil
- 120 grams (4.2 ounces) semi-sweet chocolate chips
Put the chocolate chips in the freezer and line a muffin tin with paper liners.
Preheat the oven to 180 degrees C (350 degreesF).
In a large bowl, combine 180 grams (1 1/2 cup) flour, sugars, cocoa powder and baking powder.
In a separate bowl, whisk the milk, sunflower oil and vanilla essence.
Add the wet ingredients to the dry ingredients and stir until just combined.
Toss the chocolate chips in 2 tablespoons of flour (keep 2 or 3 tablespoons of chocolate chips apart to sprinkle on top)
With a rubber spatula, gently fold the chocolate chips into the batter.
Pour the batter into the prepared muffin tin. You can use a small ladle or even an ice-cream scoop.
Sprinkle the remaining chocolate chips onto the tops of the muffins.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let the muffins cool for five minutes in the pan, then transfer them to a wire rack and cool completely.
Enjoy your double chocolate muffins!
Store the double chocolate muffins in an airtight container for up the 3 days
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