Eggless Chocolate Muffins
A delicious Double Chocolate Muffins recipe when you want to eat chocolate but quickly
Servings: 12 muffins
Calories: 270kcal
Equipment
- OTG/Microwave with Convection
Ingredients
- 160 grams All-purpose Flour
- 25 grams Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- Pinch Table Salt
- 100 grams Homemade Yogurt
- 50 ml Milk
- 120 grams Powdered Sugar (sifted)
- 40 ml Melted Butter (at room temperature)
- 30 ml Water
- 2 tablespoons Dark Chocolate Chips
Instructions
- Measure and sift the dry ingredients. Add the sifted powdered sugar, mix and keep aside.
- Heat the butter just until it melts and let it cool.
- Beat the yogurt with a spoon for a minute and add the cooled butter to it.
- Add the remaining wet ingredients and mix together. Do not add chocolate chips.
- Add the chocolate chips to the bowl of dry ingredients such that they get coated.
- Now mix both dry and wet ingredients until combined.
- Fill the muffin liners until the 3/4th mark and bake at 170°C for 18-20 minutes or until a toothpick comes clean.
Notes
You can omit the chocolate chips if you do not have them.
You may also use chocolate chunks/white chocolate chips instead.
