Eggless Chocolate Muffins. Soft and light muffins, perfect for breakfast and snack.
The chocolate muffins are easy to prepare. They are light treats because they are made without eggs, butter, or milk.
They are perfect if you have any intolerances or want a dessert without guilt.
If you are looking for more egg-free recipes you can click here: Egg-free Recipes.
But let’s see right away how to prepare the eggless chocolate muffins.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/3 cups water
- 1 7/8 cups all-purpose flour
- 3/4 cup sugar
- 3.5 oz dark chocolate
- 1/3 cup sunflower oil
- 1 packet baking powder
- as needed Nutella® (optional)
Tools
- 1 Bowl
- 1 Whisk
- 1 Muffin Pan
- 1 Pot
How to make eggless chocolate muffins
In a pot, place the water, chopped chocolate, sugar, and oil.
Move to the stove and mix with the whisk. When the chocolate is completely melted, you can turn off the stove. (No need to bring to a boil)
Transfer the mixture into a bowl. Add the flour and baking powder. Mix with the whisk until you get a smooth and lump-free mixture.
Pour the obtained mixture into muffin cups placed in a muffin pan. If you want to check out my pan, click here.
If you like, add a teaspoon of Nutella on the surface of each muffin.
Bake in a preheated oven, static at 356°F, and let it cook for about 15/20 minutes. Please check the cooking times based on your oven.
Remove from the oven, let cool slightly, and serve.
FAQ (Questions and Answers)
What if I don’t have a muffin pan?
You can simply pour the batter into a 9-inch round cake pan and bake in the oven for about 40 minutes.
How long do they keep?
They keep for 3/4 days well sealed in a tin box.
