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
I don’t understand why the servings is 10
and why is the category breakfast?
The serving is 10 because the batter is enough to make 10 muffins.
Do you have any suggestions for the category?
Thanks, Muffins turned out amazing. I have an intolerance to egg and wheat flour so I crave sinking my teeth into a muffin or piece of cake. I made this with a mix of gluten free, spelt and almond meal. My kids and I have enjoyed them warm out of the oven, cooled for desert and again the next day with a coffee and they are still just like new. Usually my trials and errors without flour and egg are not very nice the next day and very crumbly.
These taste cafe style and I will definitely make these again and freeze a couple to hide for myself so the kids don’t eat them all.
Hi, Elena.
I’m excited to try this recipe out for a family gathering this weekend. Could I just ask if the cocoa powder you used is Dutch-processed, or 100% cocoa powder (non-alkalised)?
Thanks very much in advance.
Hi Bella! I used 100% cocoa powder. I hope you will like them! :)
This is a brilliant recipe, so quick to make, moist, delicious, can’t believe it doesn’t have egg in it! Will definitely be doing this again for the next guest with an egg allergy!
Thank you for the feedback, Victoria! :)
Hello Elena,
What a delicious recipe!! I had no eggs, and was eager to make a delicious chocolate chip muffin. I found your recipe and voila! ….this recipe is great. I added 3 ripened bananas, which tasted fairly good as add-in. Thanks!!!!!!
Happy you liked this recipe, Kristin! Thank you for the feedback! :)
Tried this recipe and it was great! Perfectly moist and chocolate-y goodness. I just made a chocolate glaze (used a revel bar recipe) and topped it on the cupcake. It’s perfect!
So glad you liked these muffins, Steph! :)
These muffins look yummy, I am making them today! I am so glad I found your recipe because we don’t eat eggs. Can I bake this as a cake? If so, what size baking pan.
Hi Jean! This is the cake recipe: https://aseasyasapplepie.com/moist-chocolate-cake-no-eggs-no-butter/
Happy Baking! :)
Thank you so much for the amazing recipe!
My family loves the muffins so much.
It superb tasty and unbelievably moist.
Really appreciate your recipe
So happy to hear that you enjoyed this recipe, Shin!
I made this recipe and it turned out better than I could have imagined!
Happy to hear that! Thank you for the feedback! :)
Tried a lot of eggless cake recipes and none worked for me. This was the best recipe by far and Will definitely be trying out more of your dishes.
Thank you so much :)
Thank you so much for the feedback, Rupa! Glad you liked it! :)
i absolutely loved it.i was astonished with the results bcuz this was my first time baking.it made the most moist muffins and everyone in my family was shocked.Im just a 12yr old who loves watching baking videos and from now im going to be baking everyday :D
That’s great, Ari! Well done! :)
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!
Thank you for the feedback, Hanna! So glad you liked them! :)
Hi there
Can I use EVOO instead of canola oil?
Thanks
You can use olive oil. EVOO has a strong flavor.
Absolutely moist and delicious muffins. First time ever i made cakes without eggs and butter. So impressed. Thanks. Will hold on to this recipe.
So glad you liked them! :)
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. :)
I am glad you liked this recipe, Diana! It’s a great idea to add berries! :)