Do you love muffins or do you love them? You’ll love the recipe for these eggless double chocolate chunk muffins – they’re moist, delicious and ultra chocolatey – everything that a good muffin should be!
In the world of desserts, there’s a clear divide between Team Muffin and Team Cupcakes. You have to fall in one camp – there’s no in-between. If you say you’re not sure – it just means that you probably haven’t figured it out yet. And I’m here today to help you lean slightly towards Camp Muffin – coz these double chocolate chunk muffins are literally the best you’ll ever have!
Muffins are not Cupcakes!
Let’s get one thing out of the way first – muffins and cupcakes are not the same. No matter how many people try and convince me – there’s no way you can pass off one for the other. Cupcakes are mini cakes. You can practically take any recipe for a cake and make a smaller version of it, frost it and call it a cupcake. Muffins on the other hand are taller, broader, drier, and non-frosted – but in no way less delicious – I actually am a strong Team Muffin – sure, a cupcake once in a while is great, but give me a good muffin on any day – for breakfast, at a picnic, as an evening snack, literally anywhere. That it’s easy to eat, without the fuss of drooping or melting frosting, or the hassle of cutting a cake into slices is just the cherry on top or not 😀
Double Chocolate Chunk Muffins
These muffins use cocoa powder and chocolate chunks to really emphasize the “double” in their name – they’re outright chocolatey – so if that’s not your thing then look away – but chocolate lovers can rejoice! The most gorgeous part of these muffins is the chunks that somewhat melt on the inside and create a beautiful bite on the top. Sure you could use chocolate chips too in place of the chunks but then you’ll get a chocolate chip muffin, won’t you? And you won’t get the slightly oozy chocolatey crumb. I also recommend to add a tbsp. of milk to the batter if you are going to replace the chunks with chips.
Batter
The batter for these muffins is thick – almost like frosting – so don’t be alarmed. It’s exactly what you need to create delicious muffins. However, if it’s too thick – almost like a dough (which could happen because yogurt will have different consistencies for different people) then you could add from 2-5 tsp of milk to balance the batter.
The rest of the ingredients for the eggless double chocolate chunk muffins are pretty simple and you’ll find yourself making these more often than you thought.
So go on ahead and make this your weekend baking project! While you’re at it, do try out these other muffin recipes you may like
- Carrot Cake Muffins
- Oats Blueberry Muffins
- Rum & Raisin Muffins
- Strawberry Chocolate Chip Muffins
- Savoury Pizza Muffins
Eggless Double Chocolate Chunk Muffins
Ingredients
- 1.5 cup All-purpose Flour
- ¼ cup Cocoa Powder (unsweetened)
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- 1 cup Yogurt
- ¼ cup Oil
- ¾ cup Castor Sugar
- ½ tsp Vanilla Extract
- ½ cup Chocolate Chunks
Instructions
INSTRUCTIONS
- Pre-heat the oven to 190 degree C. Grease or line a muffin tin and keep aside.
- Sieve together the flour, cocoa, baking powder and baking soda and keep aside.
- In another bowl, combine the yogurt, oil, sugar and vanilla and mix well for 1-2 minutes to ensure the oil is well combined with other ingredients.
- Add the dry ingredients in batches and fold in till no dry streaks of flour remain. It will be a thick batter. You can add 1-3 tsp of milk if the batter feels too difficult to work with.
- Add the chocolate chunks and fold it into the batter.
- Add the batter to the muffin pan. Fill only about half-way as the muffins will rise considerably.
- Press down more chocolate chunks on the top of each muffin batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool on a wire rack and store refrigerated for upto 7 days in an airtight container.
Hey Pooja! This recipe looks good. Will definitely try it! Which chocolate to use for chunks? Any suggestions?
Hi Rashmi, use any dark baking chocolate – Van Houten is a reasonable and decent brand. You could also use Callaebaut or others.
Can we use morde dark compound too?
Hi pooja , for baking the muffins we need to use both the rods upper nd lower or only a single rod is fine
Hi Riya, these muffins will bake best with both rods on
Thank you😊
Hey Pooja, tried this recipe recently. Unfortunately, it didn’t really work for me. The flavour seemed off. I used brown sugar instead of castor sugar, would that have made a difference?
Made this today and they came out perfect! Thanks Pooja 🙂
With ref to Riyas comment about heating rods….in my borosil oven model, I’ve found only lower heating rod mode to work best with cakes muffins etc…when I use both heating rods the top flattens and doesn’t bake properly. Perhaps that’s specific to Oven features.
Hi Shilpa, yes all ovens work differently. Some ovens do give better results with only the bottom heating element working whereas some others may end up burning a baked product. With both rods on, you don’t run that risk
can I even try Amul coffee flavoured dark chocolate in this recipe .?
Hi Kanchan, yes you can certainly use coffee flavoured chocolate
It is suprb recipe pooja mamm.
Thank you so much! Glad you like it
My otg doesn’t have a fan. So at what temperature should I bake.
Hi pooja….will definitely try this recipe …..ur recipe s are rlly easy and amazing…thanks🥰
Hi Pooja, this looks great…can I use this recipe to make a teacake? Is there any difference between a recipe for teacake or a recipe for muffin? Are muffins small teacakes just like cupcakes are mini cakes?
Hey! Thanks for sharing the recipe!
What’s the shelf life of these muffins ?
Hi Pooja the cup measure is 240 ml ???