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eggless chocolate muffins
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5 from 1 vote

easy chocolate muffins (whole meal + eggless)

Bakery style double chocolate muffins which are treat any time and any day.
Prep Time5 mins
Cook Time30 mins
Resting time20 mins
Course: Desserts
Cuisine: European
Keyword: bakery style double chocolate muffin, double chocolate cup cakes, double chocolate muffins
Servings: 4 people
Author: Gaurav

Equipment

  • oven
  • stand mixer/ whisk

Ingredients

  • 2 cups atta/wholemeal flour
  • 2 ½ tsp. baking soda
  • ⅔ cup cocoa
  • 1 pinch salt
  • ¾ cup sugar powdered
  • 2 cups milk (milk+vinegar)
  • 2-3 tsp apple cider vinegar or plain vinegar/lemon juice
  • ¾ cup oil

Instructions

  • Pre-heat the oven for 5 mins.
  • Add 2-3 tbsp of apple cider vinegar to lukewarm milk to make a frothy buttermilk.
  • Sift the dry ingredients in a bowl.Keep it aside.
  • Add the butter milk to above dry ingredients and mix well.
  • Once they start combining, add oil and whisk in the mixer until it comes together as a batter. It should be pouring consistency. If you feel it is too thick, add few spoons of milk and whisk again.
  • Pour the batter evenly in a cup cake liner and give it a tap to adjust the batter evenly in the muffin tray.
  • Bake the muffins for 10 mins and take them out.
  • Now, garnish them with chocolate chips and bake them for 20-25 mins or until toothpick comes clean. Ensure they are more in the middle and not side as the chips will melt and overflow if they are on a side once you bake again.
  • Let it rest for 10-15 mins before you serve. Enjoy with a cup of coffee or whipped cream as per choice.