Description
Delicious and moist chocolate muffins made without eggs, perfect for those with egg allergies or vegan diets. These muffins are rich, fluffy, and easy to prepare.
Ingredients
1 and 3/4 cups (220 grams) all-purpose flour
1/2 cup (50 grams) unsweetened cocoa powder
1 cup (200 grams) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (240 ml) milk (dairy or plant-based)
1/3 cup (80 ml) vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/2 cup (90 grams) semi-sweet chocolate chips
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the milk, vegetable oil, white vinegar, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the semi-sweet chocolate chips evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes