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Eggless Double Chocolate Muffins
AuthorMeg's KitchenI have always tried to simplify recipes to the extent that as soon as you read the recipe, you are tempted to try it out! So here we go with another super simple recipe of a super delicious product which is so versatile. This muffin recipe can be used as a base recipe for creating multiple flavours of muffins. For now, we’ll stick to my favourite – Double Chocolate Muffins.
150 g Flour/ Maida
Salt (Optional)
1 tsp Baking Powder
½ tsp Baking Soda
40 g Dark Cocoa Powder
75 g Butter
5 tbsp White Castor Sugar
5 tbsp Brown Castor Sugar
1 tsp Vanilla Essence
80 g Curd
90 ml Water/ Milk
100 g Chocolatechopped or chips
1
- Line your cupcake moulds with liners or use the technique shown in the video to make the tulip muffin liners.
- Preheat the oven to 170 degrees.
- Sift together in a bowl, flour, salt (if using), baking powder, baking soda and cocoa powder. Keep aside.
- Add 3/4 of the chopped chocolate or chocolate chips into the flour bowl and coat well.
- Add both the sugars and butter in a bowl and using a hand mixer, cream the butter and sugar for
3-4 minutes or until light and fluffy. - Add in the curd and water/ milk (holding back 1/4 of the water/ milk), vanilla essence and mix well.
- Now combine the ingredients of the wet and dry bowl, mixing gently.
- It will be a thick batter (refer to the video for consistency), but if you feel the need add the remaining water/ milk.
- Now transfer the mixture to the muffin liners, making sure to fill 3/4 of the liner.
- Top the muffins up with the remaining chocolate.
- Bake on the centre rack, both oven elements rods on, at 170 degrees for 25-30 minutes
(for large muffins) or 20-25 minutes (for smaller size). - Remove from the oven, cool just a bit and then enjoy!!
NOTES
2
- You can make this recipe with whole wheat if you wish.
- In case you would like to use eggs, replace curd with 2 eggs.
- Please use good quality chocolate.
- You can make this recipe with various flavours, replace cocoa powder with flour and use the vanilla base for multiple flavours.
- Remember to adjust the liquid amount based on your flavour edition.
- You can bake this recipe as a cake instead of muffins.
- You can add nuts, berries, fruits, anything you like
- I did not use vanilla for the double chocolate muffins because I was using a lot of chocolate and chocolate has vanilla flavour in it but have included in the recipe in case you would be experimenting.
- In case you are making cupcake size, you will get 8-9 muffins.
- It is recommended to use a weighing scale, since cup measures are never 100% accurate.
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Ingredients
150 g Flour/ Maida
Salt (Optional)
1 tsp Baking Powder
½ tsp Baking Soda
40 g Dark Cocoa Powder
75 g Butter
5 tbsp White Castor Sugar
5 tbsp Brown Castor Sugar
1 tsp Vanilla Essence
80 g Curd
90 ml Water/ Milk
100 g Chocolatechopped or chips
Directions
1
- Line your cupcake moulds with liners or use the technique shown in the video to make the tulip muffin liners.
- Preheat the oven to 170 degrees.
- Sift together in a bowl, flour, salt (if using), baking powder, baking soda and cocoa powder. Keep aside.
- Add 3/4 of the chopped chocolate or chocolate chips into the flour bowl and coat well.
- Add both the sugars and butter in a bowl and using a hand mixer, cream the butter and sugar for
3-4 minutes or until light and fluffy. - Add in the curd and water/ milk (holding back 1/4 of the water/ milk), vanilla essence and mix well.
- Now combine the ingredients of the wet and dry bowl, mixing gently.
- It will be a thick batter (refer to the video for consistency), but if you feel the need add the remaining water/ milk.
- Now transfer the mixture to the muffin liners, making sure to fill 3/4 of the liner.
- Top the muffins up with the remaining chocolate.
- Bake on the centre rack, both oven elements rods on, at 170 degrees for 25-30 minutes
(for large muffins) or 20-25 minutes (for smaller size). - Remove from the oven, cool just a bit and then enjoy!!
NOTES
2
- You can make this recipe with whole wheat if you wish.
- In case you would like to use eggs, replace curd with 2 eggs.
- Please use good quality chocolate.
- You can make this recipe with various flavours, replace cocoa powder with flour and use the vanilla base for multiple flavours.
- Remember to adjust the liquid amount based on your flavour edition.
- You can bake this recipe as a cake instead of muffins.
- You can add nuts, berries, fruits, anything you like
- I did not use vanilla for the double chocolate muffins because I was using a lot of chocolate and chocolate has vanilla flavour in it but have included in the recipe in case you would be experimenting.
- In case you are making cupcake size, you will get 8-9 muffins.
- It is recommended to use a weighing scale, since cup measures are never 100% accurate.
Hi
Loved the recipe.. it tastes yumm…
Thanks for sharing!
Thank you so much for trying and sharing.