Double Chocolate Muffins (Eggless)
Prep time
Bake time
Total time
The absolute best recipe that makes 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.
Makes: 9 muffins
  • • 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
  1. Preheat your oven to 180 degrees for about 10 minutes. Line a muffin tray with paper liners and set aside.
  2. In a bowl, sieve all the dry ingredients and set aside to be used later.
  3. 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.
  4. Add in the vanilla essence, and coffee granules diluted with water and mix again until combined.
  5. 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.
  6. Add in the chocolate chips and mix to distribute them evenly.
  7. Divide the batter equally among the muffin moulds and fill them until ⅔rd full.
  8. Bake at 180 degrees for about 18-20 mins.
Recipe by Sugar & Spice by Radhika at