HOW TO MAKE EGGLESS MUFFINS WITH CHOCOLATE CHIPS
Learn how to make eggless muffins & make eggless chocolate chip muffins recipe. You can make this easy eggless muffins recipe in a microwave as well.
Provided by Sonia Gupta
Categories Dessert
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 9
Number Of Ingredients 11
Steps:
- In a bowl, take Milk, Oil, Vanilla Essence and Sugar. Mix all well.
- Take another bowl. Mix All-purpose flour, Baking soda, Baking powder, Coffee powder and Cocoa powder in it. Sieve all the dry ingredients all together.
- Mix all the dry ingredients into wet ingredients and fold gently to make a smooth batter.
- Add one tablespoon of Vinegar to the batter and keep the batter aside for 5 minutes
- Meanwhile, preheat the oven at 180 °C for 10 minutes.
- Take a muffin tray and arrange muffin liners in it.
- Fill all the muffin moulds up to ¾. Sprinkle some Choco chips.
- Bake these muffins at 180 °C for 25 minutes or until they pass the toothpick test.
- Once done, take out baked muffins and let them cool.
EGG-FREE BAKERY-STYLE CHOCOLATE CHIP MUFFINS RECIPE
These Eggless Bakery-Style Chocolate Chip Muffins are soft and moist with a crackly muffin top! The scrumptious morsels will be out of the oven in a flash, ready to start everyone’s day on a happy note.
Provided by Oriana Romero
Categories Dessert
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 425ºF (220ºC). Spray a 12-cup muffin pan with nonstick baking spray or line with cupcake liners. You can also use a jumbo 6-count muffin pan.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Add the chocolate chips and mix to coat with the flour mixture.
- In a mixing bowl, combine melted butter, oil, sugar, buttermilk, vinegar, and vanilla.
- Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy.
- Fill the muffin cups right to the top. Optional: sprinkle the tops with coarse sugar.
- Bake for 5 minutes, then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes. NOTE: for jumbo muffins (no regular), bake for 25 - 30 minutes, until domed and golden brown.
- Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Nutrition Facts : Calories 293 kcal, CarbohydrateContent 42 g, ProteinContent 4 g, FatContent 12 g, SaturatedFatContent 9 g, CholesterolContent 16 mg, SodiumContent 176 mg, FiberContent 1 g, SugarContent 18 g, ServingSize 1 serving
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