Chocolate Muffins are an all-time favorite, and I am so glad to have found this healthier recipe that yields the same moist and spongy muffins, without using eggs, butter or all-purpose flour. Just reduce the sugar content a bit and these are great as a snack for kids after school.Made with whole wheat flour and real chocolate chips, these are perfect for my son who is as much of a chocolate fan as me, plus it’s an eggless recipe that does not use butter too, so works for me as well! I decide to omit the coffee flavor as I was baking these for the kids, and substituted vanilla instead. But I think these would work well even with other flavors like cinnamon or nutmeg.
The beauty of the recipe lies in the fact that it uses melted chocolate instead of cocoa powder to impart the chocolate flavor, as well as keeping the muffins moist at the same time. The oil and milk combined with the baking soda act as a leavening agent, making them rise beautifully.. There is plenty of chocolate flavor from the cocoa powder and the chocolate chips. Also, you can use full fat milk, almond milk or soy milk.
Shhhhh Secretly Cooking Challenge Event
I am a part of Shhh secretly cooking where lots of bloggers are exchanged every month with partners.Our Mayuri Patel who is another lovely and creative blogger makes amazing recipes all time.
Check her lovely recipes like
My partner Priya Iyer, amazing blogger who tried many wonderful recipes. She gave me dark chocolate and milk. I gave her cocoa powder and creamc and she made Dark chocolate ganache.
Check our her recipes like
Recipe Type: Baking
1. Preheat the oven to 350°F. Lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan.
2. Sift all the dry ingredients together in a large bowl, alng with the sugar.
3. Melt ¾ cup chocolate chips with 1 tbsp. milk in a microwave by heating for 30 seconds or so, in 10 second intervals, and stirring in between.
4. In another bowl, mix the oil, milk, and vanilla extract, then add in the melted dark chocolate and stir to mix well.
5. Add the dry flour mixture to the wet ingredient bowl and combine with a spatula until everything is incorporated and no dry flour can be seen. Do not beat or over-mix, or the muffins will turn out flat.
6. Fill the mixture in the prepared muffin pan, filling them upto ¾ level. Sprinkle the remaining chocolate chips on top of each muffin cup.
7. bake for around 20 minutes until a toothpick inserted in the center comes out clean.
8. Remove from oven and let them cool on a wire rack, then let them cool to room temperature before serving.
Moist, soft and perfectly baked muffins are good for lunch boxes or with your morning coffee.Notes
Don’t over-mix the batter if you want tender muffins. Use a rubber spatula and mix just until no flour pockets remains.
Store the double chocolate muffins in an airtight container for up the 3 days or freeze them, individually wrapped in cling film. Thaw at room temperature or in the microwave.
They also make an excellent snack during the day when you’re looking for something more indulgent than a plain old granola bar.