There is nothing better than a cup cake to lift your mood. Muffins are a thing of joy! Whatever be the season, you will need no reason to enjoy them. You may be tired and exhausted but they get you going. A strong cup of coffee and a good large gooey chocolatey cup cake. Double chocolate muffins are even better.
Cocoa powder combined with chunks of chocolate chips. The dough is so good that you end up eating the left-over even before oven starts to bake. It took us a while but we finally made a good yummy muffin. These bakery style easy chocolate muffins are even better. They are whole-meal and egg-less.
What are the disadvantages of commercial cakes?
Yes, the only sad part of cakes, is the use of plain flour and too much sugar. It does no good for your body.
Whole wheat flour/atta is much better than plain flour/maida. Latter being very refined in comparison. This leads to a loss of fibre and important nutrients.
Bakery made commercial cup cakes are great once a while. However, you cannot control the sugar content. Usually, they are made of eggs so people with allergies look for a vegan option.
what's the secret of a good chocolatey muffin? Tips and tricks to make that perfect double chocolate cup cake.
- Always check the expiry date of your ingredients. Store them correctly.
- Keep everything ready before you start making the batter. This ensures you do not end up mixing too much, which in turn alters the end results.
- Ensure the batter comes together before you pour into cup cake liners.
- You should be able to pour your batter once ready. If it is too thick and dense, you will end up with dry muffins. Adjust the liquid content according to the nature of the batter.
- Try to pour the batter with a large spatula into each muffin liner evenly. If you end up filling one more than the other, it wont look even and bake evenly. Hence, pour equal amounts one by one. Later top up to adjust the quantity.
- Always give them a little tap on your counter once you fill them evenly. This helps remove any air bubbles.
- Also, ALWAYS preheat your oven at least for 4-5 minutes.
- Never open and close the oven very fast when you are checking your results. This can result in muffins rising and then falling flat. That is quite depressing though it may still taste good.
- Always prick with a tooth-pick on all the cup cakes to see if they are evenly baked. Let them rest at least 10- 15 mins before you cut. I KNOW that this is the hardest part. Especially if you have kids who cannot wait for it to be ready. Keep them distracted for a little while. This will stop them from crumbling when you are ready to cut.
Happy baking !
Want to learn how to make perfect double chocolate muffins? See the steps and the recipe below:
Perfect egg-less chocolate muffin recipe step wise:
- Mix chia seed meal with water,keep aside for 10 minutes.Add this to a standmixer,beat with oil for 2 minutes. Add the plant based milk and sugar, beat for further 2 minutes on medium speed.
2. Sift the dry ingredients(flour and cocoa powder)
3. Add the dry ingredients.
4. Mix all the ingredients at the slowest speed for 10-15 seconds, do not overmix or use a whisk to mix them manually.
5. Pour the batter evenly in a cup cake liner. Give it a tap to adjust the batter evenly in the muffin tray. Add chocolate chips on top.Bake in oven @ 170 deg C (fan forced ) for 22-24 minutes or until a toothpick comes out clean.
6. You may also bake these in an air fryer.Pre heat the airfryer for 5 minutes at 150C/300F. Bake these at 150C/300F for 15 minutes or until a toothpick comes out clean.
Related links
Storage
Store it in an air tight container for 2-3 days at room temperature. Store it in refrigerator for a week.
Read the recipe of easy chocolate cup cakes below
Vegan chocolate muffins recipe
Equipment
- Air fryer or oven
- stand mixer/ whisk
Ingredients
- 2 tablespoon chia seed meal or flax seed meal
- ½ cup water for chia seed meal
- 10 tablespoon plant milk 10 tablespoon is ½ cup + 2 tablespoon plant milk
- 10 tablespoon Oil 10 tablespoon is ½ cup + 2 tablespoon oil. Sunflower/peanut oil is preferred.
- ⅔ cup raw sugar powdered after measuring
- 1.5 cups Self raising flour
- 3 tablespoon cocoa Dutch processed cocoa for best results
- ¼ cup chocolate chips optional for garnish
Instructions
- Mix chia seed meal with water,keep aside for 10 minutes.Add this to a standmixer,beat with oil for 2 minutes. Add the plant based milk and sugar, beat for further 2 minutes on medium speed
- Sift the dry ingredients(flour and cocoa powder)
- Add the dry ingredients to the wet mix.
- Mix all the ingredients at the slowest speed for 10-15 seconds, do not overmix or use a whisk to mix them manually.
- Pour the batter evenly in a cup cake liner. Give it a tap to adjust the batter evenly in the muffin tray.Add chocolate chips on top. Bake in oven @ 170 deg C (fan forced ) for 22-24 minutes or until a toothpick comes out clean.
- You may also bake these in an air fryer.Pre heat the airfryer for 5 minutes at 150C/300F. Bake these at 150C/300F for 15 minutes or until a toothpick comes out clean.
FAQ
If the leavening agents are old or expired, then it will not rise.
Keep it in an aluminium foil.
Ramesh says
Very easy to follow recipe.
Children loves it.