Eggless chocolate muffins Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350掳F (175掳C) and line a muffin tin with paper liners.
• STEP 2.In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
• STEP 3.In a separate bowl, combine the wet ingredients: vegetable oil, sugar, vanilla extract, and buttermilk. Mix well until the sugar is dissolved.
• STEP 4.Gradually add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
• STEP 5.Fold in the chocolate chips or chunks.
• STEP 6.Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
• STEP 7.Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• STEP 8.Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
• STEP 9.Serve the eggless chocolate muffins as is or with a dusting of powdered sugar on top.
• STEP 10.Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

• Make sure to measure the ingredients accurately for the best results.
• If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
• Feel free to add chopped nuts or dried fruits to the batter for extra texture and flavor.
• For a more indulgent treat, serve the muffins warm with a scoop of vanilla ice cream.
• To make the muffins vegan, use a plant-based milk and dairy-free chocolate chips.

Storage and Serving

• These muffins can be stored in an airtight container at room temperature for up to 3 days.
• To serve, you can enjoy them as is or warm them up in the microwave for a few seconds.
• They pair well with a cup of coffee or a glass of cold milk.