If you love chocolate, these eggless double chocolate muffins are about to become one of your favorites. They are rich, soft, and packed with chocolate in every bite.
The name says it all. You get cocoa powder in the batter and plenty of chocolate chips folded right in, so the chocolate flavor comes through in two ways.
These muffins are completely eggless, which is great if you avoid eggs or simply ran out and still want to bake something sweet. You won’t miss the eggs at all here.
I also add a little instant espresso powder to the mix. Don’t worry, it doesn’t make the muffins taste like coffee. It just makes the chocolate flavor stronger and deeper.
They come together with two simple bowls and a bit of folding. No mixer needed, and the batter is ready in just a few minutes.
Why You’ll Love It
Deep Chocolate Flavor – Cocoa and espresso powder create a rich chocolate taste without making the muffins overly sweet.
Double Chocolate Texture – Semisweet chips melt into tender cocoa centers, adding pockets of gooey richness in every bite.
Moist Tender Crumb – Yogurt, whole milk, and oil keep these muffins soft and moist, even after cooling.
Ingredient List
- 2 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 cup Granulated Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Fine Salt
- 3/4 cup Plain Full-Fat Yogurt
- 3/4 cup Whole Milk
- 1/2 cup Neutral Oil
- 2 tsp Pure Vanilla Extract
- 1 tsp Instant Espresso Powder
- 1 1/4 cups Semisweet Chocolate Chips
Directions
Step 1
Preheat the oven to 425 degrees F and line a 12-cup muffin pan with paper liners.
Step 2
Whisk the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, fine salt, and espresso powder in a large bowl.
Step 3
Whisk the yogurt, whole milk, neutral oil, and vanilla extract in a separate bowl until completely smooth.
Step 4
Add the wet mixture to the dry ingredients and fold until only a few flour streaks remain. Fold in 1 cup of the semisweet chocolate chips without overmixing.
Step 5
Divide the thick batter evenly among the 12 muffin cups and scatter the remaining chocolate chips over the tops.
Step 6
Bake for 5 minutes, then reduce the oven temperature to 350 degrees F without opening the door. Continue baking for 14 to 17 minutes, until the muffin tops spring back when gently pressed.
Step 7
Cool the muffins in the pan for 10 minutes, then transfer them to a cooling rack. Let them cool for at least 15 minutes so the tender centers can set.
Tips
Measure the Dry Ingredients Carefully
Flour and cocoa powder can become packed while sitting in the bag. Spoon them into your measuring cups and level the tops instead of scooping directly from the bag.
Too much flour or cocoa will make this eggless batter dry and heavy, especially since there are no eggs adding extra moisture.
Use Full-Fat Yogurt
Full-fat yogurt gives the muffins enough moisture and richness for a soft texture. Use plain yogurt rather than flavored or sweetened yogurt so the batter stays balanced.
If the yogurt is very thick, whisk it well with the milk and oil until the mixture is completely smooth before adding it to the dry ingredients.
Fold the Batter Gently
Mix the wet and dry ingredients with a spatula until only a few flour streaks remain, then fold in the chocolate chips. Stop mixing as soon as the dry spots disappear.
A few small lumps are fine. Stirring until the batter looks perfectly smooth can make the muffins dense instead of soft and tender.
Try These Next
- Eggless Dark Chocolate Mousse
- Eggless Fudgy & Rich Chocolate Brownies
- Eggless Red Velvet Layer Cake
- Eggless Soft & Chewy Sugar Cookies
- Eggless Super Moist Banana Bread
Questions You Might Have
Why is instant espresso powder added to these chocolate muffins?
Instant espresso powder enhances the chocolate flavor without making the muffins taste like coffee.
If you do not have it, you can leave it out, but the chocolate taste may be slightly less rich.
Eggless Double Chocolate Muffins
Ingredients
Equipment
Method
- Preheat the oven to 425 degrees F and line a 12-cup muffin pan with paper liners.
- Whisk the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, fine salt, and espresso powder in a large bowl.
- Whisk the yogurt, whole milk, neutral oil, and vanilla extract in a separate bowl until completely smooth.
- Add the wet mixture to the dry ingredients and fold until only a few flour streaks remain. Fold in 1 cup of the semisweet chocolate chips without overmixing.
- Divide the thick batter evenly among the 12 muffin cups and scatter the remaining chocolate chips over the tops.
- Bake for 5 minutes, then reduce the oven temperature to 350 degrees F without opening the door. Continue baking for 14 to 17 minutes, until the muffin tops spring back when gently pressed.
- Cool the muffins in the pan for 10 minutes, then transfer them to a cooling rack. Let them cool for at least 15 minutes so the tender centers can set.