Eggless Chocolate Muffins | Sinfully Decadent Dark Chocolate Muffins without Eggs
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: Makes 12 muffins
 
Ingredients
  • 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
Instructions
  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.
  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.*
  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.
  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.
  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.
  6. You should end up with a nice & thick, somewhat sticky, dark chocolatey color muffin batter. Do not overmix.
  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.
  8. Gently incorporate the chocolate chunks into the prepared muffin batter with a spatula. Your eggless chocolate muffins batter is ready.
  9. Line a 12-cup muffin pan with cupcake liners. Using an ice cream scoop, distribute the batter equally into 12 muffin cups.
  10. Evenly distribute the reserved chocolate chunks on top of each filled-in muffin cup.
  11. Bake the muffins in a preheated oven at 210 C / 410 F for 5 minutes keeping the muffin pan at the center rack.
  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.
  13. Take them out of the oven and allow them to cool over a wire rack for about half an hour.
  14. Serve them once they are cool enough to handle but still warm inside with all the melted chocolate oozing out! Enjoy!
Notes
*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.
Recipe by Flavor Quotient at https://flavorquotient.com/2025/06/eggless-chocolate-muffins/