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Spongy Eggless Chocolate Muffins By Vani Halapeti

Vani Halapeti
These chocolate muffins are eggless, spongy, fluffy and very easy to make. Whether you are a child or just learning to bake, this recipe cannot disappoint you!

Serves10 Servings

Cooking Time45 minutes including preparation

Meal TypeDESSERT

View step by step

INGREDIENTS

  • All Purpose Flour - 1 cup
  • Baking Powder - 1/2 tsp
  • Baking Soda - 1 tsp
  • Unsweetened Cocoa Powder - 6 tbsp
  • Granulated sugar - (white or ra- 3/4 cup - I used raw sugar.
  • Vegetable Oil - 1/2 cup
  • Hot Coffee - 1/4 cup (1 tsp coffee in 1/4 cup of hot water)
  • Milk at room temperature - 1/4 cup
  • Yogurt at room temperature - 1/4 cup and 10 paper patty pans
  • For the chocolate icing - please use the below ingredients
  • Unsalted softened butter at room temperature - 100 grams
  • Cocoa powder - 1/2 cup
  • Icing sugar - 2 to 2.5 cups
  • Hot water - 2 to 3 tbsp

PREPARATION

  1. 1

    Preheat the oven to 180 degrees Centigrade for 10 minutes.

  2. 2

    In a large bowl, sift together the dry ingredients - all purpose flour, baking soda, baking powder, cocoa powder and sugar.

  3. 3

    Mix them with a spoon and make a well in the middle of the mix.

  4. 4

    Add all the wet ingredients - one at a time.

  5. 5

    Using a whisk or an electric mixer, beat the mixture for 2 to 3 minutes without over beating it.

  6. 6

    Place patty pans in the muffin pan and pour a tablespoon full of mixture in each of the patty pans.

  7. 7

    Bake for 22 minutes.

  8. 8

    Check by inserting a toothpick or knife. It must come out clean.

  9. 9

    For the chocolate icing, combine the softened butter, cocoa powder with a whisk or a spoon.

  10. 10

    Add a little hot water and mix. If need be, add more icing sugar. Combine well.

  11. 11

    Take a spoon full and spread it over the muffin.

  12. 12

    Decorate with sprinkles. (optional).