Double Chocolate Muffins (Eggless)

These double chocolate muffins are soft, light, oozing with chocolate and quite delicious. I don’t usually make a lot of small treats like muffins, cupcakes or cookies, but I absolutely love these! The recipe called for two eggs, and I was all out of eggs that day. So, I improvised, and replaced the egg with yogurt, and you won’t believe I ended up with the fluffiest, softest muffins ever.

  1. 224 g flour
  2. 2 teaspoons baking powder
  3. ½ teaspoon baking soda
  4. 2 tablespoons unsweetened cocoa powder
  5. 96 g powdered sugar
  6. 110 g chocolate chips
  7. 240 g milk
  8. 66 g vegetable oil
  9. 60 g plain yogurt
  10. 1 teaspoon vanilla extract

  1. Preheat the oven to 180 degrees. Line a muffin tray with muffin cases.
  2. In a mixing bowl, sieve together the flour, baking powder, sugar and cocoa. Add in the chocolate chips.
  3. Add the wet ingredients in a separate bowl and mix well.
  4. Add the wet ingredients to the dry ingredients and mix to combine.
  5. Spoon into muffin cases and bake for 20 minutes.


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