These eggless chocolate chip muffins are healthy, moist, and loaded with chocolate chips – a perfect treat for chocolate lovers. Enjoy these eggless chocolate chip muffins guilt-free as we have prepared these using whole wheat flour.
Chocolate muffins are loved by everyone and these muffins are loaded with chocolate – the batter has cocoa powder and chocolate chips + they are loaded with chocolate chips on top. We have not used maida (all-purpose flour) for these chocolate chip muffins. These muffins are –
- prepared using 100% whole wheat flour
- eggless
- soft and moist
These chocolate muffins are prepared using oil and curd. If you are looking for a perfect eggless cake recipe using oil and curd, then you can try our recipes for Vanilla Sponge Cake and Double Chocolate Cake.
More Brownie & Muffins Recipes
Ingredients
whole wheat flour/gehun ka atta
cocoa powder
baking powder + baking soda
pinch of salt
oil
curd/dahi
powdered sugar
vanilla essence
milk + water (add only if required)
How to make Eggless Whole Wheat Chocolate Chip Muffins | Step-by-Step Recipe
Preheat the oven to 180 degrees Celsius for 10 minutes.
Sift wheat flour, cocoa powder, baking powder, baking soda, and salt together in a bowl.
In a wide bowl, take oil, curd, powdered sugar, and vanilla essence. Whisk well with a beater until light and fluffy. Give a good whisk till the sugar gets completely dissolved.
Then add ½ cup milk and mix.
Add all the dry ingredients and mix gently. Then gradually add the remaining ¼ cup milk and keep mixing till you get a smooth lump-free batter. Do not over-mix. The quantity of milk will vary depending on the quality of wheat flour used. Hence, add the remaining ¼ cup milk gradually till you get a smooth batter that can be easily dropped from the spatula.
Add 1-2 tablespoons of water if required. We have added about 1 tablespoon of water.
Then add ¼ cup chocolate chips and fold in the mixture gently.
Line a muffin tray with paper muffin liners.
Pour the batter into them. Make sure you do not fill them completely. Just pour the batter till they are filled 3/4th. Sprinkle some chocolate chips on top.
Bake at 180 degrees Celsius for about 20-25 minutes. Be alert and check after 20 minutes. Baking time will vary for every convection.
Remove from the oven. Serve warm or at room temperature.
Tips & Variations
- Baking time depends on your convection. We suggest you remain alert after 20 minutes. You may bake for a few more minutes if the muffins are not yet ready.
- All the ingredients for the muffin batter should be at room temperature.
- If you are using maida, then the quantity of milk required in the recipe will be less.
- We have added vanilla essence but, you can add any other essence like chocolate or coffee.
- Mix 1 teaspoon of coffee powder in 2 teaspoons of water and add to the batter for chocolate coffee muffins.
- You may even add chopped chocolate pieces instead of chocolate chips.
Storage
Store these muffins in an air-tight container, lined with kitchen cloth/paper towel, for 2 days at room temperature. At the end of the 2nd day, transfer the container to the refrigerator for another 3-4 days.
Serving Suggestions
- Serve plain – at room temperature or warm (micro for 10-20 seconds)
- Serve with a scoop of vanilla/chocolate ice cream.
- Drizzle chocolate or caramel sauce over the muffins and serve.
Recipe Card
Eggless Whole Wheat Chocolate Chip Muffins
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Ingredients (1 cup = 240 ml)
Dry Ingredients
- 1 cup whole wheat flour/gehun ka atta
- 2 tablespoon cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
Wet Ingredients
- ¼ cup oil use any odorless oil
- ¼ cup curd/dahi
- ⅓ cup powdered sugar
- ½ teaspoon vanilla essence
- ¾ cup milk
- 1 tablespoon water add only if required
Other Ingredients
- ¼ cup semi-sweet chocolate chips 1 tablespoon extra to garnish
Instructions
- Preheat the oven to 180 degrees Celsius for 10 minutes.
- Sift wheat flour, cocoa powder, baking powder, baking soda and salt together in a bowl.
- In a wide bowl, take oil, curd, powdered sugar and vanilla essence. Whisk well with a beater until light and fluffy. Give a good whisk till sugar gets completely dissolved. Then add ½ cup milk and mix.
- Add all the dry ingredients and mix gently. Then gradually add the remaining ¼ cup milk and keep mixing till you get a smooth lump-free batter. Do not over-mix. The quantity of milk will vary depending on the quality of wheat flour used. Hence, add the remaining ¼ cup of milk gradually till you get a smooth batter that can be easily dropped from the spatula. Add 1-2 tablespoons of water if required. We have added about 1 tablespoon of water.
- Then add ¼ cup chocolate chips and fold in the mixture gently.
- Line a muffin tray with paper muffin liners.
- Pour the batter into them. Make sure you do not fill them completely. Just pour the batter till they are filled 3/4th. Sprinkle some chocolate chips on top.
- Bake at 180 degrees Celsius for about 20-25 minutes. Be alert and check after 20 minutes. Baking time will vary for every convection.
- Remove from the oven. Serve warm or at room temperature.
Notes
- Baking time depends on your convection. We suggest you remain alert after 20 minutes. You may bake for a few more minutes if the muffins are not yet ready.
- All the ingredients for the muffin batter should be at room temperature.
- If you are using maida, then the quantity of milk required in the recipe will be less.
- We have added vanilla essence but, you can add any other essence like chocolate or coffee.
- Mix 1 teaspoon of coffee powder in 2 teaspoons of water and add to the batter for chocolate coffee muffins.
- You may even add chopped chocolate pieces instead of chocolate chips.
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