Today I fulfill one of your requests: water muffins with chocolate chips were among the recipes you were looking for on my cooking blog, but were not yet available. Since many of you have been asking for it lately, this recipe convinced me and I dedicated time to it. I made the muffins with water, without butter and eggs, to try these small and delicious treats that I love so much. The result was more than satisfactory: everyone who tasted them confirmed that these water muffins are delicious and soft as if they contained eggs or butter in the dough. I also recorded the video recipe with step by step instructions to make them together, which I leave below the first photo.
Being a big fan of muffins, I could not miss the opportunity to satisfy you readers and your requests. In this case, it was you who suggested a new recipe to me, and I thank you for this and for all the affection you show me and my recipes every day. For those who have not yet subscribed to the fan page or Facebook group of “Le Ricette di Bea”, know that I am waiting for you every morning with the Recipe of the Day. Starting the day with a sweet or savory treat gives everyone the right boost!
Below you will find other muffin recipes that I have proposed over the years. There is the Collection Sweet and Savory Muffins, where you will find them all: with fruits, with creams, with chocolate chips, and much more. I recommend trying my favorite: the Coconut and Nutella Muffins are a unique explosion of taste and flavor!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 174.94 (Kcal)
- Carbohydrates 30.89 (g) of which sugars 11.97 (g)
- Proteins 2.17 (g)
- Fat 5.73 (g) of which saturated 0.86 (g)of which unsaturated 4.43 (g)
- Fibers 2.76 (g)
- Sodium 50.01 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 8 Water Muffins with Chocolate Chips without Eggs and Butter
- 1 1/3 cups flour (previously sifted)
- 1/4 cup potato starch (or cornstarch)
- 1/3 cup sugar
- 2/3 cup water (at room temperature)
- 1/6 cup seed oil (sunflower oil in my case)
- 1 vial vanilla (or one sachet)
- 1/2 sachet baking powder
- 1 pinch salt
- as needed chocolate chips
- as needed brown sugar
- as needed powdered sugar (optional)
Tools to Prepare Water Muffins
- 1 Bowl
- 1 Mixer
- 1 Spoon
- 1 Glass
- 1 Muffin Pan
- 8 Baking Cups
- 1 Oven
- 1 Cooling Rack
Steps for Water Muffins with Chocolate Chips Recipe
Let’s start by gathering all the necessary ingredients to prepare these delicious and soft water muffins, weigh them and arrange them on the work surface. Preheat the oven in static mode to 350°F.
Then take a high-rim bowl, pour the seed oil inside (in my case sunflower oil) and work with the electric mixer. Add a pinch of salt and the amount of water, and continue mixing. The sugar must dissolve well.
Sift the flours, also adding the half sachet of baking powder and the vial or sachet of vanilla. With a spoon, add the flours to the bowl and continue mixing with the kitchen mixer.
Arrange the paper baking cups in the muffin pan. With this recipe, we will make between 6 to 8 muffins with water and chocolate chips.
With the spoon, pour the water muffin batter into the baking cups, filling them 3/4 full. Sprinkle the chocolate chips on the surface and dust with brown sugar. Bake in the center of the oven and let them cook for 25 to 30 minutes. Always do the toothpick test before turning off the oven and removing the muffins.
Once ready, place them on a cooling rack to let the heat evaporate from inside and prevent them from absorbing too much from the still-hot pan.
Before serving the muffins with chocolate chips without eggs and butter, you can decide whether to dust them with powdered sugar or leave them as they are, as I did. I can only wish you bon appétit and remind you that I look forward to seeing you every day here on the cooking blog with many easy, quick, and delicious recipes like this one!
Storage and variations:
You can store the water muffins in a cake container with a lid for a few days, and they will remain soft and delicious as if freshly baked.
You can vary the white sugar with brown sugar to give more flavor to the muffins without eggs and butter. You can substitute the chocolate chips with tablespoons of chocolate or hazelnut cream to place in the center of the batter of each individual muffin before baking the tray. You can also dust the muffins with powdered sugar. As you know, I don’t love it, so I didn’t add it to my water muffins with chocolate chips.
