Double Chocolate Muffins
Do you love chocolate?? If yes, here is a perfect muffins recipe for die hard chocolate lovers. Easy and eggless double chocolate muffins which is moist, soft, cakey and chocolatey with crunchy top.
Equipment
- muffin tray
- OTG
- 240 ml measuring cup set
- Mixing bowl
- Spatula
- muffin liners
Ingredients
- 1 cup all purpose flour (128 grams)
- ¼ cup curd (yogurt)
- 3 tablespoon cocoa powder
- ½ cup chocolate chip
- ½ cup sugar (100 grams)
- ¼ cup melted butter
- ⅓ cup milk (80 ml)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon vanilla essence
Instructions
- In a mixing bowl add the curd and baking soda and keep aside for 5-10 minutes.
- In a small bowl add little flour and chocolate chips and mix. Keep aside.
- Preheat oven @180° C for 10 minutes. Line muffins cup/tray with liners or grease it with oil/butter.
- Sieve the flour, baking powder, cocoa powder, mix and incorporate them well.
- In the curd mixture add sugar, melted butter, vanilla essence, milk and mix.
- Add the flour mixture to the wet ingredients and gently fold it to make a smooth batter.
- Add the flour coated chocolate chips reserving some for garnish and give a quick stir. Do not over mix.
- Scoop the batter in muffins cup till ¾ and garnish with chocolate chips.
- Bake the muffins in the preheated oven @180° C for 20-25 minutes, a toothpick inserted should come out clean. (Baking time will differ depending upon your oven temperature. Start checking from 18 -20 minutes onwards).
- Remove from oven and let it stand for 5-10 minutes. Remove from tray and and allow to cool down completely. Serve..
Notes
- You can swap all purpose flour with whole wheat flour.
- You can use brown sugar or jaggery instead of regular sugar.
- Use oil instead of butter.
- Always preheat your oven and bake at preheated oven.