Eggless Chocolate Chocolate Chip Muffin is an easy to make eggless single portion muffins with double the dose of chocolate in it.
These egg free muffins are the last of my bakes for this year’s Bake-a-thon 2019. I wasn’t prepared ahead though I always knew I should plan for it. However, making muffins save the series for me as I got Konda to make these for me.
I didn’t want to drop in between and though I had other series in mind, I was glad I gave these simple, one recipe muffin for her to play around. Next year I will surely have to plan better. I hope you all enjoyed reading about these simple bakes.
This Muffin is for my last day of Bake-a-thon and you can check out the collection at the end of the post for my friends who are doing this along with me.
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Step By Step Pictures
Eggless Chocolate Muffin
1 cup Milk
2 tsp Cocoa Powder
2 cups All purpose Flour
1 tsp White Distilled Vinegar
1 cup Sugar powdered
1/2 cup Olive Oil
1 tbsp Baking Powder
1 tbsp Dark Chocolate Chip
How to make the Muffins
Preheat the oven to 185 degrees C
Line the 12 cups muffin pan with paper liners or just spray it with oil.
Add white vinegar to the milk. Keep it aside for 10 minutes.
Now take all purpose flour, sugar, cocoa powder, baking powder and salt in a bowl. Whisk it well.
Make a well in center of the dry flour mixture. Add prepared milk mixture, oil.
Gently fold in the dark chocolate chips.
Combine everything together. Do not over mix it.
Divide the batter in 12 muffin cups. Top with sprinkles.
Bake in preheated oven for 12 minutes or till the toothpick inserted in center of the muffins comes out clean. Then remove it on wire rack.
After 5 minutes remove the muffins from the pan and let it cool completely on wire rack.
- 1cup Milk
- 2tsp Cocoa Powder
- 2cups All purpose flour
- 1tsp White Distilled Vinegar
- 1cup Sugarpowdered
- 1/2cup Olive oil
- 1tbsp Baking powder
- 1tbsp Dark Chocolate Chip
Check out the other bloggers doing this Bake-a-thon
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