EGGLESS CHOCOLATE MUFFINS
The best Eggless Chocolate Muffins with the iconic Bakery Style high domed top!The batter is loaded with double chocolate (cocoa+chocolate chunks) and it's very soft and tender. The mix of butter and vegetable oil gives flavorfull muffins that don't dry out the days after.The milk+vinegar mix can be substituted with buttermilk, but please do not skip vinegar or buttermilk because it's very important to get soft and tall muffins.Perfect for vegetarian people, those who are allergic to eggs or even if you run out of eggs :P nodoby could say these muffins are made without eggs!
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
Store at room temperature closed in a plastic box for about 3-4 days.
Store in freezer up to 3 months.