EGGLESS CHOCOLATE MUFFINS
Ingredients
- 160 g (2/3 cup) milk at room temperature you can substitute milk with buttermilk and skip vinegar
- 7 g (1/2 tbsp) vinegar
- 320 g (2+2/3 cup) all purpose flour
- 60 g (2/3 cup) unsweetened cocoa powder
- 100 g (1/2 cup) white sugar
- 100 g (1/2 cup) brown sugar
- 12 g (1 tbsp) baking powder
- 1/2 tsp baking soda
- 80 g (1/3 cup) vegetable oil
- 75 g (1/3 cup) unsalted butter melted
- 120 g (1/2 cup) hot water
- 120 g (4 oz) bittersweet or dark chocolate chunks
Instructions
- In a medium size pitcher mix together milk, vinegar and set aside for about 10 minutes until the milk becomes a bit lumpy.
- Meanwhile, in a large bowl, sift together all purpose flour, cocoa powder, white, sugar, brown sugar, baking powder, baking soda and mix until well combined. Set aside.
- In the lumpy milk add vegetable oil, melted butter and mix until combined.
- Add the milk mix into the flour mix, starts to combine with a whisk, then slowly incorporate the hot water while gently mixing. Do not overmix!
- Gently incorporate the chocolate chunks with a spatula, leaving aside some chocolate chunks for later.
- Divide the batter into 12 regular size lined muffin molds: you should fill the molds to get tall muffins.
- Place some chocolate chunks on top.
- Bake in preheated oven (no fan; upper+lower heat) at 210°C-410°F for 5 minutes, then low the heat and bake for 185°C-365°F for about 13 minutes or until a toothpick comes out clean.
- Cool down on a wire rack then serve it.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
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Tips:
Do not skip vinegar (or lemon juice) in this recipe! I know it could be sount weired, but mixed with milk, it is essential to get tall and fluffy muffins!
Vinegar is acidic and it chemically reacts with baking soda (that is basic) creating carbon dioxide that will give you domed top bakery-style muffins with a very soft texture!
Milk + vinegar can be substituted with buttermilk.
Remember to be very gently when you mix the wet ingredients into the dry ones and do NOT overmix the batter: you want to prevent gluten development so your muffin’s texture will turn out very soft and light.
To get tall muffins it’s very important to full fill the muffin molds as you can see in the picture above.
The baking temperature is important to get high domed muffins: you have to bake your muffins at higher heat for the first 5 minutes: the termic shock will help them to rise a lot!
For this reason I bake them at 210°C-410°F for the first 5 minutes, then I decrease the heat at 185°C-365°F for about 13 minutes.
Remember that every oven is different, so it is possible that you should change a bit temperature or time. They are done when a tootchpick comes out clean. If they become too brown on top, you have to decrease the heat of your oven.