The absolute best recipe to make eggless Double Chocolate Muffins that are super chocolaty, moist and really tender. If chocolate is what makes you go weak in the knees, then these are for you.
You know what’s better than chocolate? Chocolate ON Chocolate aka double chocolate and these muffins are just that. It’s chocolate overload and who doesn’t love that, right? So I’ve always wanted to make eggless chocolate muffins but for some reason never did, weird I know, but a few days back I finally broke my double chocolate muffin virginity and made these. And made the best ones at that. Moist, tender, and so chocolatey, these are perfect for breakfast. And the melted chocolate bits in the center (when they’re warm), just make them all the more desirable.
It’s difficult to get your hands off these and the fact that these muffins look like the jumbo ones (although they’re not jumbo) you get at a bakery only makes everything better. These muffins are totally eggless so vegetarians can rejoice. And egg lovers, don’t worry they’re really moist despite the absence of eggs because I’ve used my instant buttermilk to make these. They’re nice and moist and full on chocolate, can you ask for more?
- • All Purpose Flour (maida), 1 cup or 128 grams
- • Cocoa Powder, ½ cup or 60 grams approx.
- • Salt, ½ teaspoon
- • Baking Powder, 1 teaspoon
- • Baking Soda, ½ teaspoon
- • Butter, ¼th cup or 50 grams approx.
- • Sugar, ¾th cup or 130 grams (mix of granulated white sugar and dark brown sugar)
- • Vanilla essence, 1 teaspoon
- • Instant Coffee Granules, 2 tablespoons (diluted with 2-3 tablespoons of water)
- • Buttermilk, ⅔rd cup or 160 ml (learn to make instant buttermilk here)
- • Chocolate Chips, ½ cup
- Preheat your oven to 180 degrees for about 10 minutes. Line a muffin tray with paper liners and set aside.
- In a bowl, sieve all the dry ingredients and set aside to be used later.
- In another bowl, whisk butter until light and fluffy, for about a couple of minutes and add in the sugar. Whisk again until the sugar is combined and the mix has increased in volume. This should take about 2-3 minutes. For details on why this step is important, go here.
- Add in the vanilla essence, and coffee granules diluted with water and mix again until combined.
- Add the dry ingredients to this mixture little by little and keep alternating with buttermilk. Keep adding until you've used up all your buttermilk and formed a nice batter.
- Add in the chocolate chips and mix to distribute them evenly.
- Divide the batter equally among the muffin moulds and fill them until ⅔rd full.
- Bake at 180 degrees for about 18-20 mins.
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