Eggless Chocolate Chipit Snackin Muffins Recipes

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EGGLESS BAKERY-STYLE CHOCOLATE CHIP MUFFINS



Eggless Bakery-Style Chocolate Chip Muffins image

These Eggless Bakery-Style Chocolate Chip Muffins are soft and moist with a crackly muffin top! The scrumptious morsels will be out of the oven in a flash, ready to start everyone's day on a happy note.

Provided by Oriana Romero

Categories     Dessert

Time 40m

Number Of Ingredients 12

3 cups (420 g) all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (200 g) chocolate chips or chunks
5 tablespoons (70 g) unsalted butter, (melted)
1/3 cup (80 ml) vegetable or canola oil
1 cup (200 g) granulated sugar
1 1/2 cups (360 ml) buttermilk
1 teaspoon (5 ml) apple cider vinegar
1 teaspoon (5 ml) pure vanilla extract
1 1/2 tablespoons coarse sugar (optional)

Steps:

  • Preheat the oven to 425ºF (220ºC). Spray a 12-cup muffin pan with nonstick baking spray or line with cupcake liners. You can also use a jumbo 6-count muffin pan.
  • Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Add the chocolate chips and mix to coat with the flour mixture.
  • In a mixing bowl, combine melted butter, oil, sugar, buttermilk, vinegar, and vanilla.
  • Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy.
  • Fill the muffin cups right to the top. Optional: sprinkle the tops with coarse sugar.
  • Bake for 5 minutes, then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes. NOTE: for jumbo muffins (no regular), bake for 25 - 30 minutes, until domed and golden brown.
  • Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Nutrition Facts : Calories 293 kcal, Carbohydrate 42 g, Protein 4 g, Fat 12 g, SaturatedFat 9 g, Cholesterol 16 mg, Sodium 176 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

EGGLESS MUFFINS WITH CHOCOLATE CHIPS



Eggless Muffins with Chocolate Chips image

Learn how to make eggless muffins & make eggless chocolate chip muffins recipe. You can make this easy eggless muffins recipe in a microwave as well.

Provided by Sonia Gupta

Categories     Dessert

Time 40m

Number Of Ingredients 11

1.5 cup All Purpose Flour
1/3 cup Oil
1 cup Sugar
1/2 cup Milk
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Coffee powder
3 tbs Cocoa Powder
1 tsp Vanilla Essence
1 tbs Vinegar
Choco Chips (Optional)

Steps:

  • In a bowl, take Milk, Oil, Vanilla Essence and Sugar. Mix all well.
  • Take another bowl. Mix All-purpose flour, Baking soda, Baking powder, Coffee powder and Cocoa powder in it. Sieve all the dry ingredients all together.
  • Mix all the dry ingredients into wet ingredients and fold gently to make a smooth batter.
  • Add one tablespoon of Vinegar to the batter and keep the batter aside for 5 minutes
  • Meanwhile, preheat the oven at 180 °C for 10 minutes.
  • Take a muffin tray and arrange muffin liners in it.
  • Fill all the muffin moulds up to ¾. Sprinkle some Choco chips.
  • Bake these muffins at 180 °C for 25 minutes or until they pass the toothpick test.
  • Once done, take out baked muffins and let them cool.

EGGLESS PEANUT BUTTER CHOCOLATE MUFFINS



Eggless Peanut Butter Chocolate Muffins image

Out of eggs? Here's a muffin mix for you! Mixing by hand is recommended. Do not over mix!

Provided by Karen Zastrow

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
1 ½ cups white sugar
1 ⅓ cups oats
⅔ cup unsweetened cocoa powder
2 tablespoons baking powder
2 cups milk
1 cup peanut butter
½ cup chocolate chips, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.
  • Whisk flour, sugar, oats, cocoa powder, and baking powder together in a bowl.
  • Combine milk and peanut butter in a saucepan; cook and stir over medium-low heat until mixture is smooth, about 5 minutes. Remove saucepan from heat and slightly cool peanut butter mixture, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is just combined; fold in chocolate chips. Spoon batter into prepared muffin cups, about 2/3 full.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 13 minutes.

Nutrition Facts : Calories 399.1 calories, Carbohydrate 60.7 g, Cholesterol 3.3 mg, Fat 15.2 g, Fiber 4.8 g, Protein 11.3 g, SaturatedFat 4.5 g, Sodium 361.9 mg, Sugar 32.9 g

EGGLESS CHOCOLATE CHIPIT SNACKIN' MUFFINS



Eggless Chocolate Chipit Snackin' Muffins image

An eggless muffin, that stays quite moist. Try sprinkling some chocolate chips on top before placing in the oven.

Provided by Martina

Categories     Quick Breads

Time 35m

Yield 8-10 muffins

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 cup granulated sugar
2 tablespoons cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup oil
1 teaspoon vanilla
1 tablespoon vinegar
1 cup warm water
1/2 cup chocolate chips

Steps:

  • Preheat oven to 400 degrees.
  • In a bowl combine flour, sugar, cocoa, baking powder, baking soda and salt.
  • Make a well in the centre.
  • Add oil, vanilla, vinegar and warm water.
  • Stir just until moist.
  • Stir in chocolate chips Spoon batter into paper-lined muffin tins, filling to top.
  • Bake for 15-20 minutes.

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