Eggless Milkless Chocolate Muffins Recipes

EGGLESS BAKERY-STYLE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 425ºF (220ºC). Spray a 12-cup muffin pan with nonstick baking spray or line with cupcake liners. You can also use a jumbo 6-count muffin pan.
• Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Add the chocolate chips and mix to coat with the flour mixture.
• In a mixing bowl, combine melted butter, oil, sugar, buttermilk, vinegar, and vanilla.
• Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy.
• Fill the muffin cups right to the top. Optional: sprinkle the tops with coarse sugar.
• Bake for 5 minutes, then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes. NOTE: for jumbo muffins (no regular), bake for 25 - 30 minutes, until domed and golden brown.
• Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

EGGLESS CHOCOLATE MUFFINS RECIPE

Steps:

• Preheat oven to 190 degree C. Line a 6 cup muffin mould with cupcake cases and set aside.
• Take sugar, water, vanilla, oil and vinegar in a bowl and mix well till sugar is melted.
• Take flour, cocoa, baking soda, salt in a bowl and mix well.
• Pour the wet in the dry and mix gently.
• Now use an ice cream scoop to fill the muffin moulds.
• Bake this in preheated oven for 20 mins.
• Remove it and let it cool down.
• Now remove it and serve warm

EGGLESS CHOCOLATE CHIPIT SNACKIN' MUFFINS

Steps:

• Preheat oven to 400 degrees.
• In a bowl combine flour, sugar, cocoa, baking powder, baking soda and salt.
• Make a well in the centre.
• Add oil, vanilla, vinegar and warm water.
• Stir just until moist.
• Stir in chocolate chips Spoon batter into paper-lined muffin tins, filling to top.
• Bake for 15-20 minutes.