My kids love simple chocolate desserts, no fancy heavily decorated cakes or pastries for them. These Eggless Double chocolate chip muffins are a favorite in our house. I bake a treat for them every week to enjoy as an after-school snack and these chocolate muffins are on the regular rotation.
If you’re a chocolate lover looking for a delicious treat to enjoy any time of day, look no further than these double chocolate chip muffins. Moist, fudgy, and loaded with chocolate chips, these muffins are perfect for breakfast, snack time, or dessert. This recipe is easy to make and can be whipped up in just a few minutes. Plus, it can be easily customized to suit your dietary needs, including vegan, egg-free, and gluten-free options. Get ready to indulge in chocolatey goodness with these double chocolate chip muffins!
Ingredients to make Double chocolate chip muffin recipe
- 1 ¾ Cups flour
- 1 cup sugar
- ½ cup cocoa powder
- ½ tsp Baking soda
- 2 tsp Baking powder
- ½ tsp salt
- 1 ¼ cup milk
- ⅓ cup oil
- ½ cup + ¼ cup chocolate chips
How to make these delicious Double Chocolate muffins
Here are the easy steps to make eggless double chocolate muffins at home:
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners.
- Add flour, sugar, cocoa powder, baking soda, baking powder, and salt to a large bowl in the quantities mentioned above and Mix well.
- Measure and mix milk, oil, and vanilla extract in a measuring cup. Add the wet ingredients to the dry ingredients. Mix till no dry patches remain, being careful not to over-mix. Add ½ cup chocolate chips to the batter and mix to incorporate.
- Divide the batter evenly between the muffin tin cavity filling them 2/3 the way full.
- Top each cavity with a few chocolate chip cookies.
- Bake for about 20-22 minutes or until a toothpick comes out with moist crumbs.
- Remove the muffin pan from the oven and allow them to cool in the pan for 3-5 minutes.
- Carefully remove the muffins from the pan, and place them on a wire rack to finish cooling.
Recipe tips to make the perfect Double chocolate muffins
- Mix the dry ingredients (except the chocolate chips) in a large bowl. You don’t need to sift the flour and sugar, mix all the ingredients with a large spoon to ensure that the baking soda and baking powder are disbursed properly.
- Use a measuring cup to measure and mix the wet ingredients.
- Mix the wet ingredients with the dry ingredients and mix properly till no dry patches remain (without overmixing). Now fold in the chocolate chips.
- You can use cupcake liners to line the muffin pans. If you are using liners, you do not have to grease the pan. Otherwise, properly grease the pan with butter or oil.
- Once the muffins come out of the oven, rest them for 3-5 minutes in the pan before cooking off on a wire rack. Ensure that they are completely cool before storing them in an airtight container.
- Double chocolate chip muffins will last at room temperature for 2 days or in the refrigerator for up to a week.
FAQs- Double chocolate chip muffins
For this recipe, I have made egg-free double chocolate chip muffins but you can certainly make this recipe vegan. Substitute regular milk for any nut-based or oat milk. I have not tried it personally for this recipe, but I am confident in my experience that it will work. For a vegan version also ensure that your chocolate chips are dairy-free.
I do not bake gluten-free baked goods, so I cannot comment on if replacing gluten-free flour will work for this recipe. But I have heard others get good recipe results by replacing all-purpose flour with 1:1 gluten-free baking flour. So try it!
Yes absolutely. Walnuts and chocolate are a great combination and you can make chocolate walnut muffins by replacing chocolate chips with chopped walnuts in the recipe.
Other Eggless Chocolate desserts to try
Recipe Card- Double chocolate chip muffins
Double Chocolate Chip muffins – eggless with vegan option
A chocolaty muffin treat that both kids and adults will enjoy
12
servings20
minutes20
minutesIngredients
1 3/4 cups all purpose flour
1 cup white sugar
1/2 cup Cocoa powder
1/2 teaspoon Baking soda
2 teaspoons Baking powder
1/4 teaspoon salt
11/4 cups Whole milk (see notes)
1/3 cup any neutral cooking oil (I use Avocado oil)
1/2 +1/4 cup semi-sweet chocolate chips
Method
- Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.
- Add flour, sugar, cocoa powder, baking soda, baking powder, and salt to a large bowl. Mix well.
- Measure and mix milk, oil, and vanilla extract in a measuring cup. Add the wet ingredients the dry ingredients. Mix till no dry patches remain, being careful not to over-mix. Add ½ cup chocolate chips to the batter and mix to incorporate.
- Divide the batter evenly between the muffin tin cavity filling them 2/3 the way full. Top each cavity with a few chocolate chip cookies. Bake for about 20-22 minutes or until a toothpick comes out with moist crumbs. Remove the muffin pan from the oven and allow them to cool in the pan for 3-5 minutes. Carefully remove the muffins from the pan, and place them on a wire rack to finish cooling.
Recipe Video
Tips
- Once the muffins come out of the oven, rest them for 3-5 minutes in the pan before cooking off on a wire rack. Ensure that they are completely cool before storing them in an airtight container.
- Double chocolate chip muffins will last at room temperature for 2 days or in the refrigerator for up to a week.
