Eggless Chocolate Muffin is a simple muffin recipe that your kids will love to binge on! If you want to surprise them, bake a batch of them on a Sunday and pack in their lunch box to beat the Monday morning woes. You can also try this easy dessert recipe on special occasions like Thanksgiving and Christmas. Muffins not only represent the spirit of festivals but also add charm to celebrations by their sweet, creamy presence. These days muffins are no longer confined to special occasions like birthdays and anniversaries. If you want to make someone feel important and wanted, why not bake muffins at home? Baking at home also gives you control over the quality of ingredients that go into the making of the muffins. If you don’t eat egg and are looking for some delicious eggless muffin recipes then this Eggless Chocolate Muffin recipe is worth a try. Made with all-purpose flour, baking soda, chocolate chips and cocoa powder, this Continental dish is super delicious and fluffy.
1 1/2 cup all purpose flour
1/2 teaspoon baking soda
1/2 cup beaten yoghurt (curd)
1 tablespoon vanilla extract
3 tablespoon chocolate chips
1 teaspoon baking powder
3/4 cup granulated sugar
1 pinch salt
1 tablespoon cocoa powder
Take a bowl and add sugar, yoghurt and oil in it. Mix the ingredients well till sugar dissolves completely. Now sieve all purpose flour, baking powder, baking soda, cocoa powder, salt thrice to incorporate air in it.
Add the dry ingredients into wet ingredients, do not over beat, just mix it well. Preheat a a big kadhai on a high flame with perforated plate in it for 10 minutes.
Shift the cake batter into aluminium moulds which is greased with oil earlier and dust it with all purpose flour. Add 3 tbsp choco chips and place the moulds in the kadahi and on the perforated plate and cover with a lid.
Keep this on a high flame for 15 minutes then lower down the flame. Bake for another 30 – 35 minutes till done, check by inserting a toothpick, if it comes out clean your cake is ready.
After baking is done, shift the kadhai on a cooling rack for half an hour. Let the lid remain, do not open and let the water droplets appear on the lid. Take out your moulds from the kadhai and demould after it cools down. Pour melted chocolate over it before serving.