These eggless double chocolate muffins are rich, moist, and loaded with dark chocolate chunks, making them a perfect chocolate treat without eggs, just like chocolate banana cottage cheese muffins.
Perfect for tea time, kids’ lunchboxes, picnics or potlucks, this easy eggless muffin recipe comes together with simple pantry ingredients!
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🧐Why you’ll love this recipe
- Perfect for small gatherings like potlucks, picnics, or tea snacks.
- 100% egg-free and vegetarian.
- Soft, moist, and fluffy texture.
- Rich, intense double chocolate flavor.
❓Why are these muffins called double chocolate muffins?
These muffins are called double chocolate because they feature two forms of chocolate. The cocoa powder in the batter gives a rich, deep chocolate flavour throughout, while the dark chocolate chunks add bursts of melty chocolate in every bite.
Together, they create a moist, indulgent muffin with layers of chocolate intensity that chocolate lovers adore.
With a soft crumb and melty chocolate chunks, these eggless double chocolate muffins are kid-approved and easy to enjoy without any mess.
If you’re looking for more kid-friendly finger foods, here are a few easy and delicious recipes your little ones will love:
📋Ingredients
To make eggless chocolate muffins, you need these items:
Chocolate: This recipe uses both unsweetened cocoa powder and dark baking chocolate to create an intense chocolate flavour and rich aroma. Chop the chocolate into small chunks for even distribution.
Chocolate lovers, rejoice! Explore my collection of rich, indulgent chocolate recipes.
To make these eggless chocolate muffins, eggs are replaced with full-fat yogurt, which helps keep the muffins soft and moist.
I’ve used a combination of oil and salted butter in this muffin recipe. You may use either one or follow the measurements as directed for the best results.
See the recipe card for quantities.
👩🍳How to make eggless double chocolate muffins?
In a large bowl, combine sugar, yogurt, oil, butter, and cocoa powder. Mix well.
Stir in the all-purpose flour along with baking soda and baking powder. Fold gently with a spatula until the batter just comes together. If the batter seems stiff, add whole milk to help combine.
Fold in dark chocolate chunks. Reserve a few to sprinkle on top. Line a muffin tray with paper liners or lightly grease it.
Fill each cup about ¾ full with batter, then sprinkle chocolate chunks on top. Gently tap the muffin tray to remove any trapped bubbles.
Preheat the oven to 160°C (320°F) for 10 minutes. Bake for 25-30 minutes at 180°C (350°F) or until a toothpick inserted in the centre comes out clean or with a few moist crumbs.
Let the muffins cool in the tray for 5 minutes, then transfer to a wire rack. You are ready with delicious chocolate muffins with chocolate chunks!
❄️Storage
Store at room temperature in an airtight container for up to 2-3 days. Refrigerate for up to 5 days. Freeze for up to 1 month. Warm before serving these double chocolate chunk muffins.
ℹ️FAQS
Yes, replace yogurt with the same amount of milk plus 1 teaspoon lemon juice or vinegar.
Cool muffins completely before storing. Place them in an airtight container. They will stay fresh for 2–3 days at room temperature. Avoid leaving them uncovered, as they can dry out quickly.
For longer freshness, store muffins in the refrigerator for up to 5 days. Wrap them individually in plastic wrap or place them in an airtight container to prevent them from absorbing fridge odors.
Muffins freeze very well for up to 1 month. Thaw at room temperature or warm in the microwave for 15–20 seconds before serving.
Cool completely before removing muffins from the tin. Let them cool in the tray for 5–10 minutes, then transfer to a wire rack. Removing muffins while hot can cause sticking and tearing.
Use silicone liners or non-stick pans - Silicone liners are reusable and prevent sticking almost completely. Non-stick muffin trays can also be used without paper liners.
Add a small amount of fat to the batter. This muffin recipe already uses oil and butter, which helps naturally reduce sticking.
Or, you can opt for sturdy, greaseproof liners for the best results.
📝Tips
- Use room-temperature ingredients for even baking.
- Sprinkle chocolate chunks on top before baking for a bakery-style look.
- Preheat the oven while filling the muffin cups with batter.
More Eggless Recipes
Looking for other recipes like this? Try these:
🧾Recipe
Soft and Moist Eggless Double Chocolate Muffins
↑ Click stars to rate now!
Equipment
- Oven
Ingredients
- 110 g Sugar (½ cup)
- 132 g Yogurt (½ cup)
- 100 g Oil (½ cup)
- 45 g Salted butter (¼ cup)
- 25 g Cocoa powder (5 tbsp)
- 180 g All-purpose flour (1 cup)
- ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- 50 g Baking dark chocolate
- ½ cup Milk
Instructions
- In a large bowl, combine sugar, yogurt, oil, butter, and cocoa powder. Mix well.
- Stir in the all-purpose flour along with baking soda and baking powder. Fold gently with a spatula until the mixture just comes together. If the batter seems stiff, add whole milk to help combine.
- Fold in dark chocolate chunks (baking chocolate). Reserve a few to sprinkle on top. Line a muffin tray with paper liners or lightly grease it.
- Fill each cup about ¾ full with batter, then sprinkle chocolate chunks on top. Gently tap the muffin tray to remove any trapped bubbles.
- Preheat the oven to 160°C (320°F) for 10 minutes. Bake for 25-30 minutes at 180°C (350°F) or until a toothpick inserted in the centre comes out clean or with a few moist crumbs.
- Let the muffins cool in the tray for 5 minutes, then transfer to a wire rack.
- Delicious double chocolate chunk muffins are ready to serve!
Video
Notes
- Use room-temperature ingredients for even baking.
- Sprinkle chocolate chunks on top before baking for a bakery-style look.
- Preheat the oven while filling the muffin cups with batter.
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Nutrition
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