Eggless Chocolate Muffins
Delicious and moist eggless chocolate muffins that are easy to make and perfect for any occasion. These muffins are rich in chocolate flavor and have a soft, tender crumb without using any eggs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
Ingredients
1 and 3/4 cups (220 grams) all-purpose flour
1/2 cup (50 grams) unsweetened cocoa powder
1 cup (200 grams) granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) unsweetened almond milk
1/3 cup (80 ml) vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/2 cup (90 grams) semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt.
In a separate bowl, whisk together the almond milk, vegetable oil, white vinegar, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the semi-sweet chocolate chips evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.