Double Chocolate Muffins (No Eggs, No Butter)
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.
More chocolate recipes
- Flourless Chocolate Cookies
- Moist Chocolate Cake
- Silken Tofu Chocolate Mousse
- Almond Chocolate Truffles
How To Make It: Double Chocolate Chip Muffins – no eggs, no butter
Ingredients
- 1 ¾ cup minus 1 tablespoon (200 g) all-purpose flour sifted and divided
- ⅓ cup+1 tablespoon (90 g) light brown sugar
- ¼ cup (55 g) granulated sugar
- ⅔ cup (70 g) unsweetened cocoa powder sifted
- 4 teaspoons (16 g) baking powder
- 1 teaspoon vanilla essence
- 1 ¾ cup+2 tablespoons (450 ml) skimmed milk you can use full fat milk, almond milk or soy milk
- 3 tablespoons (30 g) sunflower oil or canola oil
- 4.2 oz. (120 g) semi-sweet chocolate chips
Instructions
- Put the chocolate chips in the freezer and line a muffin tin with paper liners.
- Preheat the oven to 350°F (180°C).
- In a large bowl, combine 1 ½ cup (180 g) 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!
Notes
Nutrition
Absolutely scrumptious. You don’t miss the egg a bit. Thank you 🙏
Thank you for trying the recipe, Baksy! So happy you enjoyed them! 😊
I make a batch of these every week without fail and they turn out so good every time! I use olive oil in mine and also had to use 1 cup milk and 3/4 cup water because ran out of milk and it still worked well! So yum. Thank you!
Great to hear you love these muffins, Kayla! Thank you for the feedback!
I was looking for an eggless recipe amd found yours and it seems very uncomplicated and straightforward, even for a less than novice baker like me, which is wonderful, however, I was wondering if the oil can be replaced with a quantity of melted butter of the same weight?
Yes, you can replace the oil with melted butter (same weight). Happy Baking! :)
Wow, made these tonight and they’re incredible! And super easy to make too. I used melted coconut oil instead and it worked out great. My baby is allergic to eggs so I’m starting to collect baking recipes that are egg-free. This is definitely going to be one that I go back to!
So happy to hear you enjoyed the recipe! Using melted coconut oil is a fantastic idea – it adds a delightful touch. If you have any questions or need recipe suggestions, feel free to ask. Happy baking!
Hi, I made these for my kids and they were perfect! I used a mixture of chocolate and white chocolate buttons. I wish I could upload a pic!