Eggless Muffins With Chocolate Chips Recipes

EGGLESS MUFFINS WITH CHOCOLATE CHIPS

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 BAKERY-STYLE CHOCOLATE CHIP MUFFINS

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.

CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Sift the flour and bicarbonate of soda into a large bowl, then stir in the chocolate chips and sugar. Add the beaten eggs, yogurt and butter, and stir to combine. It doesn't matter if the mixture looks a bit lumpy, it's more important not to overmix or the muffins will turn out tough.
• Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool - or eat slightly warm. Will keep for three days in an airtight container.

EGGLESS CHOCOLATE CHIPIT SNACKIN' MUFFINS

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.