Double Chocolate Chip Muffins – no eggs, no butter
These double chocolate muffins have no eggs and no butter. They are chocolatey, super moist with a very tender crumb.
- 200 grams (1 3/4 cup minus 1 tablespoon) all-purpose flour sifted and divided
- 90 grams (1/3 cup+1 tablespoon) light brown sugar
- 55 grams (1/4 cup) granulated sugar
- 70 grams (2/3 cup) unsweetened cocoa powder sifted
- 16 grams (4 teaspoons) baking powder
- 1 teaspoon vanilla essence
- 450 ml (1 3/4 cup+ 2 tablespoons) skimmed milk you can use full fat milk, almond milk or soy milk
- 30 grams (3 tablespoons) sunflower oil or canola oil
- 120 grams (4.2 ounces) semi-sweet chocolate chips
Put the chocolate chips in the freezer and line a muffin tin with paper liners.
Preheat the oven to 180 degrees C (350 degreesF).
In a large bowl, combine 180 grams (1 1/2 cup) flour, sugars, cocoa powder and baking powder.
In a separate bowl, whisk the milk, sunflower oil and vanilla essence.
Add the wet ingredients to the dry ingredients and stir until just combined.
Toss the chocolate chips in 2 tablespoons of flour (keep 2 or 3 tablespoons of chocolate chips apart to sprinkle on top)
With a rubber spatula, gently fold the chocolate chips into the batter.
Pour the batter into the prepared muffin tin. You can use a small ladle or even an ice-cream scoop.
Sprinkle the remaining chocolate chips onto the tops of the muffins.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let the muffins cool for five minutes in the pan, then transfer them to a wire rack and cool completely.
Enjoy your double chocolate muffins!
Store the double chocolate muffins in an airtight container for up the 3 days
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