Double Chocolate Muffins (No Eggs, No Butter)

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.

double chocolate muffins (no eggs, no butter)
double chocolate muffins (no eggs, no butter)
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5 from 1 vote
Double Chocolate Chip Muffins - no eggs, no butter
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
 
Author: As Easy As Apple Pie
Course: Breakfast/Snack
Servings:10

These double chocolate muffins have no eggs and no butter. They are chocolatey, super moist with a very tender crumb.

Ingredients
  • 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
Instructions
  1. Put the chocolate chips in the freezer and line a muffin tin with paper liners.
  2. Preheat the oven to 180 degrees C (350 degreesF).
  3. In a large bowl, combine 180 grams (1 1/2 cup) flour, sugars, cocoa powder and baking powder.
  4. In a separate bowl, whisk the milk, sunflower oil and vanilla essence.
  5. Add the wet ingredients to the dry ingredients and stir until just combined.
  6. Toss the chocolate chips in 2 tablespoons of flour (keep 2 or 3 tablespoons of chocolate chips apart to sprinkle on top)
  7. With a rubber spatula, gently fold the chocolate chips into the batter.
  8. Pour the batter into the prepared muffin tin. You can use a small ladle or even an ice-cream scoop.
  9. Sprinkle the remaining chocolate chips onto the tops of the muffins.
  10. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  11. 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.
  12. Enjoy your double chocolate muffins!
Notes

Store the double chocolate muffins in an airtight container for up the 3 days

© as easy as Apple Pie. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe

Calories: 223, Fat: 6.8g, Saturated Fat: 1.8g, Cholesterol: 2mg, Sodium: 62mg, Carbohydrates: 39.1g, Fiber: 2.7g, Sugar: 19.3g, Protein: 5g

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double chocolate muffins (no eggs, no butter)

39 comments on “Double Chocolate Muffins (No Eggs, No Butter)”

  1. These look super amazing! Love your images 🙂

  2. Double chocolate ,double the pleasure!

  3. These look amazing! Great idea.

  4. Hi I would like to know if i could use real chocolate instead of cocoa powder. if yes how much to put? thanks

    • Hi Jay! You can substitute the cocoa powder with 200 grams of melted chocolate (although I haven’t tried it yet). Let me know how it goes

      • I don’t have unsweetened cocoa powder, so I was thinking the same too! Thanks Elena! 🙂

  5. for the cocoa powder, unsweetened? and what about salt?

  6. Yes, you can omit the chocolate chips

  7. Hi, just wondering if I can substitute the sunflower oil for rapeseed oil?

  8. Hi – just to let you know I used Coconut oil and gluten free flour and they were absolutely delicious! Many thanks

  9. Thank you so much for the recipe. I just baked this muffin, the result is amazing, This is super moist and delicious. I substitute sugar to be apple sauce, and double chocolate chip.. Yum!! i’m new in your website, but from now on i’m a big fan of you.

  10. Do we have to use LIGHT brown sugar? I’ve got normal brown sugar and dark brown sugar, so would I be able to use that?

  11. will regular 2% milk be ok with this recipe?

  12. Can I add orange flavor to it and if so how much?

  13. I used the moist chocolate cake recipe to make small cakes as I didn’t see this one! They were amzing!!

    Can I ask what the benefit of using the light brown sugar is instead of white please? And why it’s a bit of both here.

    Also could I make these plain (non chocolate)? Would I just swap the cocoa for more flour?

    Thank you, I can’t wait to explore your other recipies!

  14. Hi. This is the best chocolate muffin recipe! Hands down. My son is allergic to eggs and I’ve been struggling to bake him some lovely tasty muffins. This is a hit. Fluffy and moist. Thank you so much xx

  15. Made these today, with orange extract and zest instead of vanilla, and they’re gorgeous. Thank you for the great recipe!

  16. Hi, I’m so grateful for a recipe without eggs, I added some frozen raspberries and blueberries I had, I added a little bit more flour to allow for the extra liquid from fruit, they are delicious. Thank you. 🙂

  17. Absolutely moist and delicious muffins. First time ever i made cakes without eggs and butter. So impressed. Thanks. Will hold on to this recipe.

  18. Hi there
    Can I use EVOO instead of canola oil?
    Thanks 

  19. As a very picky eater and also a full time sweet tooth, I had a really hard time finding the perfect muffin recipe until I came over THIS! I loved the fluffy, moist texture, and the sweet chocolatey taste that blends perfectly with the muffin itself. Thanks for the recipe!

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