If you are looking for the absolutely perfect eggless chocolate muffins recipe with a no-fail guarantee then this is it! I can vouch for these decadent chocolate muffins which are made without any eggs yet turned out super-moist with a melt-in-mouth texture!
Eggless baking was not my forte, but after I found this eggless chocolate muffins recipe on YouTube on this beautiful channel and tried it twice, things have changed for good!
I am seriously amazed how moist and tender these eggless chocolate muffins turned out and with that bitter-sweet taste of dark chocolate, these are real mood-boosters!
If you think that eggless muffins or cakes do not rise enough, this recipe will prove you wrong! These eggless chocolate muffins rose like a dream, making a super-fluffy & beautifully soft internal texture.
Why are these Eggless chocolate muffins special?
Since the time I have started a ‘no-sugar’ (or ‘low-sugar’ to be more realistic!) diet, I have minimized the frequency of baking cakes or any desserts for that matter!
Otherwise how would you be able to resist the home-baked sweets which are just too good to not eat!
But on a fine morning I started craving for something deep dark chocolatey which is not too sweet but has that bakery style texture. And it was too strong a craving!
So I started searching for that dreamy chocolatey bite and these eggless chocolate muffins appeared with all their glory! And it was simply impossible to resist not making them immediately!
After ages I baked these sinfully decadent chocolate muffins which turned out exactly how I desired and relished them with all my soul!
At the same time, I had to remain mindful of my weight loss journey where I have put in a lot of hard work and as you know too much of these can instantly add extra pounds on your scale!
Hence I had to keep a check on my craving for these goodies; so I distributed half of them among my neighbors (hopefully they liked them as much as we did!).
This way I could enjoy my home-baked eggless chocolate muffins without overdoing them way too much! Absolute win-win!
Ingredients for Eggless chocolate muffins
All-purpose flour/maida: Flour, as you know, is the base of any muffins or cakes. Make sure to sift your flour as sifting incorporates air into the flour ensuring your muffins turn out fluffy!
Unsweetened cocoa powder: A good quality cocoa powder is the heart of these eggless chocolate muffins. Use the unsweetened ones as these chocolate muffins are not supposed to be too sweet.
The subtle chocolatey bitterness is the key attraction of these muffins and makes them so irresistible. If you use sweetened cocoa, you would have to adjust the amount of sugar.
Dark chocolate: This is where we seriously talk about the chocolatey quotient of our chocolate muffins!
Get a dark chocolate bar which is ideal for baking and you will have those super-tempting gooey chocolate muffins at your disposal!
Sugar: We would be using both white and brown sugar in our eggless chocolate muffins. Brown sugar adds a certain amount of stickiness due to its texture.
So don’t worry if your muffin batter seems sticky at the end; that’s how it is supposed to be! Also, if possible, grind the white sugar in a dry grinder before using and sift it through a strainer.
This will make sure that sugar gets dissolved easily within the batter.
Raising agent: You will need both baking powder and baking soda which will raise these eggless chocolate muffins like crazy!
Trust me, you are bound to be surprised looking at these muffins once they are out of the oven!
Salt: Just a pinch of salt will bring out the sweet and dark flavors of these muffins wonderfully!
Oil and butter: For the fat component, a mix of unsalted butter and a flavorless vegetable oil is what you would need.
Quality of the fats will impact the final results of your muffins as butter would add a lot of flavors and oil will ensure your muffins remain soft!
Hot water: An usual ingredient indeed; but this is essential. Just use hot water which is hot enough to touch and not boiling water.
Milk: As the egg substitute, we will be using a mixture of milk, at room temperature, and vinegar which will curdle the milk.
Using room temperature milk is crucial as then the vinegar will lightly curdle the milk without completely separating the whey and milk solids.
Vinegar: Just half a tablespoon of distilled white vinegar will do the magic of creating the most effective egg-substitute as explained above!
How to make Eggless chocolate muffins?
Step 1: Take the milk at room temperature in a bowl and add the vinegar; give a gentle stir and leave it at the kitchen counter undisturbed for 15 minutes. Milk will curdle and will become a little lumpy.
Step 2: Meanwhile, start combining the dry ingredients. In a large mixing bowl, sift the flour, cocoa powder, white & brown sugar, baking powder, baking soda and salt.
Pro tip 1: Sifting is critical in this step; it will ensure that there is no lump in any of the dry ingredients making the final muffin batter quite airy.
Pro tip 2: Also I prefer to grind the white sugar in a dry grinder to make it easier to mix with the batter.
Step 3: Now prepare the wet ingredients by adding vegetable oil & melted batter to the curdled milk. Give a good mix until all are well combined.
Step 4: Next it’s time to fold the wet mixture into the dry – pour the milk mixture slowly into the flour mixture and keep whisking gently with a wire whisk.
Step 5: Once the milk mixture is fully incorporated, start pouring the hot water slowly and mix it in with the muffin batter using a spatula or whisk until there is no dry flour visible.
Step 6: You should end up with a nice & thick, somewhat sticky, dark chocolatey color muffin batter. Do not overmix.
Step 7: Chop the dark chocolate bar into quite small pieces and add ¾ of that into the prepared muffin batter, reserving the rest for topping up the muffins.
Step 8: Gently incorporate the chocolate chunks into the prepared muffin batter with a spatula. Your eggless chocolate muffins batter is ready.
Step 9: Line a 12-cup muffin pan with cupcake liners. Using an ice cream scoop, distribute the batter equally into 12 muffin cups.
Step 10: Evenly distribute the reserved chocolate chunks on top of each filled-in muffin cup.
Step 11: Bake the muffins in a preheated oven at 210 C / 410 F for 5 minutes keeping the muffin pan at the center rack.
Step 12: Then lower the heat to 185 C / 365 F and bake at the same rack for another 15 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Step 13: Take them out of the oven and allow them to cool over a wire rack for about half an hour.
Step 14: Serve them once they are cool enough to handle but still warm inside with all the melted chocolate oozing out! Enjoy!
Pro tip: You can store them in the refrigerator for up to a week and microwave for 30 seconds before enjoying them as a quick snack!
More scrumptious sweet treats from Flavor Quotient
- All-purpose flour/maida - 320 gms (2 & ⅔ cups)
- Unsweetened cocoa powder - 60 gms, sifted (⅔ cup)
- Granulated white sugar - 100 gms (½ cup)
- Brown sugar - 100 gms (½ cup)
- Baking powder - 1 tbsp
- Baking soda - ½ tsp
- Salt - ⅛ tsp
- Flavorless vegetable oil - ⅓ cup
- Unsalted butter - ⅓ cup, melted
- Hot water - ½ cup
- Dark chocolate bar - 120 gms
- Milk - ⅔ cup (160 gms), at room temperature
- Distilled white vinegar - ½ tbsp
- Take the milk at room temperature in a bowl and add the vinegar; give a gentle stir and leave it at the kitchen counter undisturbed for 15 minutes. Milk will curdle and will become a little lumpy.
- Meanwhile, start combining the dry ingredients. In a large mixing bowl, sift the flour, cocoa powder, white & brown sugar, baking powder, baking soda and salt.*
- Now prepare the wet ingredients by adding vegetable oil & melted batter to the curdled milk. Give a good mix until all are well combined.
- Next it’s time to fold the wet mixture into the dry - pour the milk mixture slowly into the flour mixture and keep whisking gently with a wire whisk.
- Once the milk mixture is fully incorporated, start pouring the hot water slowly and mix it in with the muffin batter using a spatula or whisk until there is no dry flour visible.
- You should end up with a nice & thick, somewhat sticky, dark chocolatey color muffin batter. Do not overmix.
- Chop the dark chocolate bar into quite small pieces and add ¾ of that into the prepared muffin batter, reserving the rest for topping up the muffins.
- Gently incorporate the chocolate chunks into the prepared muffin batter with a spatula. Your eggless chocolate muffins batter is ready.
- Line a 12-cup muffin pan with cupcake liners. Using an ice cream scoop, distribute the batter equally into 12 muffin cups.
- Evenly distribute the reserved chocolate chunks on top of each filled-in muffin cup.
- Bake the muffins in a preheated oven at 210 C / 410 F for 5 minutes keeping the muffin pan at the center rack.
- Then lower the heat to 185 C / 365 F and bake at the same rack for another 15 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Take them out of the oven and allow them to cool over a wire rack for about half an hour.
- Serve them once they are cool enough to handle but still warm inside with all the melted chocolate oozing out! Enjoy!
Pro tip 2: Also I prefer to grind the white sugar in a dry grinder to make it easier to mix with the batter.
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