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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Cherry and chocolate chip muffins
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blueberry cinnamon muffins
chocolate swirl banana muffins
chocolate and banana muffins
For more muffin recipes go here.
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Hi!
Is there any alternative that could be used instead of baking soda?
Hi! You can skip it, no worries. 🙂
These muffins look divine, Radhika! Double chocolate – definitely two magic words! Cannot wait to try these! 😀
Thank you so much Jess! Can’t wait for you to try these! <3
Hey can I skip coffee granules? Not much of a coffee fan! 🙂
Hi Shefali! The muffins don’t taste like coffee at all, I’ve added it to enhance the chocolate flavour and for the color. But if you hate coffee, feel free to skip it! 🙂
Hi Radhika!!
Can these muffins be baked in microwave too? If yes, how should we do it?
Hi Neha! No, these cannot be baked in the muffins. However, I have a 1-minute chocolate chip microwave cake recipe in the recipe index. You can bake that in muffin moulds 🙂
Hi Radhika
The muffins luk really tempting….cant wait to try them.
Cud u tell where cn i buy chocolate chips in delhi?
Hi Manaswee! I buy them from Pigmento in jungpura market. 🙂
Ohmygod Radhika! Just made these and they turned out amazingg! And they look exactly the same as the ones in your pictures.
Thanks so much, cannot wait to try out your other recipes!
Hi Shagun! Thanks a lot for letting me know! Sooo glad you liked these muffins! ❤️❤️ Hope you try some more real soon! 🙂
I am assuming when you say bake at 180 degrees you mean Celsius, not Fahrenheit?
Hi! Yes, I do mean Celsius. 🙂
Hey radhika…i tried ur recipe n dey r jst amazng❤️❤️
Bt i hd 2 problems..
Frst- my chocochips were nt visible like urs on the top f d muffin
Scnd- my muffins became flat aftr d baking tym ws ovr bfr taking dem out of the oven
Cn u gv sm suggestions
Hi Ankita! So glad you liked these 🙂 They’re one of my favourites! About the issues : 1. To make them more visible like mine, I stick some chocolate chips on top of the muffins as soon as they come out of the oven. Because they’re super hot, the chocolate melts and makes them stick to the top. Try this trick next time! 🙂 2. That’s probably because you either opened the oven door in between the process or over-mixed the batter. Avoid doing these and you’ll never face this problem! 🙂
Thanx for the suggestions..i will surely keep them in mind d nxt tym.☺️
1 ques..how will i gt to knw that i hv r hvnt ovr mixed d batter?
Hey! So the best way ensure that you don’t over mix the batter is to whisk only the butter and sugar for good 4-5 minutes but once that part is done, ditch the whisk and mix the dry ingredients in along with the milk using a spatula. Mix only until you no longer see dry flour and you should be good. 🙂
Hey radhika …help!!!!
Today i made these muffins in teo batches and both times they fell apart while taking out from pan….im soooo cluless as what happened…last time i made them and they were the best things i had ever made….can u pls help me as to what cud be the reasons of them falling apart….i followed recipe exactly and had prepared the tin as it is supposed to be….
Heyy,i baked cake with your recipe and it turned out just fine for a first time baker like me-extremely soft ,light and fluffy.Absolutely loved your recipe..❤❤
Hi Shreya! So glad you liked it 🙂 thanks for getting back to me.
Hi Radhika, hope you are doing well! I tried your eggless choc chip muffins n it has turned out yummicious. Usually I would use the condensed milk method and other options though the people loved them I wasn’t happy with those options so after a lot of trial n error I found your recipe which is as per my rqmnt. The only changes I made is I used choc chunk instead of chips and reduced the sugar qty. Thank you once again.
Hi RK! Thank you so much! So glad you found your perfect recipe on my blog 🙂
Hi Radhika,
Looking forward to try this out. I am new to baking. So, just have a question:
If 1 cup = 128 gram
Then how come 1/4 cup = 50 gram and 3/4 cup = 130 gram.
And my cup measurements are 1 cup = 250 gram, 1/4 cup = 60 and 3/4 = 187.5
please assist.
Hi Akanksha, all things weigh differently. 1 cup flour does not weigh the same as 1 cup sugar or 1 cup butter. If weight measurements make it confusing for you, you should just go by cup measurements.
Can this be baked as a cake? If yes, what pan size?
Yes ofcourse! Double the recipe and bake it in a 9″ round tin 🙂
Hi Radhika how to make instant butter mulk
can we skip using brown sugar?
yes you can use plain white sugar too however this will affect the flavour and the texture slightly.