These delicious Eggless Chocolate Muffins are almost the same the Eggless Chocolate Brownie, modified a bit by adding Corn flour to the flour and these muffins turned out even more spongy and moist. Fearing that the batter will overflow, I poured only about 1/2 of the muffin cups. They rose up so well and didn’t overflow.
The first batch disappeared before I could even think about it. The chips gave a wonderful taste and you don’t require anything to compliment the sweetness. Imagine baking these muffins about three batches and not able to find enough for a picture. Decided to click with the tray as I knew it will disappear before I could arrange the plate.
Eggless Chocolate Muffins with Choco Chips
All purpose flour / Maida – 1 cup
Corn flour / Corn Starch – 1 tbsp
Icing sugar – 3/4 cup
Cocoa – 1/4 cup
Milk – 5 tbsp
Melted butter – 5 tbsp
Curds – 6 tbsp
Baking powder – 1/2 tsp
Soda bicarb – 1/2 tsp
Chocolate Chips – 1 tbsp
Salt a pinch
Grease the muffin tray with butter, dust with icing sugar.
Pre heat the oven at 230 C, then bake the muffin at 230 C for 10 mins, then at 185 for 2 -3 mins.
How to make Eggless Chocolate Muffins
Sieve maida, cocoa, cornflour soda & baking powder in a bowl.
MW the butter to melt. Beat the curds to get uniform consistency.
Add all the wet ingredients to the flour and mix well with a spatula, making sure there are no lumps. finally add some chocolate chip to the bowl, save some for topping
Pour into the greased muffins almost to 3/4ths of the dents, top with chocolate chip.
Bake 230 deg C for 10 mins, then reduce to 185 Deg C for 2 -3 mins.