Go Back
–+ servings

Eggless Double Chocolate Muffins

These eggless double chocolate muffins are rich, tender, and perfect for a cozy homemade treat. Their bakery-style tops make every bite feel special.
Eggless Double Chocolate Muffins
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 pieces
Calories 350 kcal
Print Recipe Pin Recipe

Equipment

  • 12-cup muffin pan
  • paper muffin liners
  • cooling rack

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 47gProtein: 5gFat: 16g
Course Dessert
Cuisine American
Keyword chocolate chip, double chocolate, eggless, muffins
Tried this recipe?Let us know how it was!