Eggless Chocolate Muffins | No Egg, No Butter | Soft Bakery Style 20 Mins

By Shilpa Khandelwal
Soft eggless chocolate muffins made with oil + yogurt, no butter or eggs needed. Bakery style, moist & fluffy in 20 mins. Perfect for tea time + kids lunchbox.

Soft & Fluffy | Oil + Yogurt | 20 Mins Bake

Prep Time10 mins
Bake Time20 mins
Total30 mins
Yield12 muffins

INGREDIENTS

1 cup = 240ml

  • 2 cups All Purpose Flour / Maida - 250g
  • 2 tsp Baking Powder
  • 1 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 4 tbsp Cocoa Powder, unsweetened
  • 1 tsp Vanilla Essence
  • 1/2 cup Oil - 120ml
  • 3/4 cup + 2 tbsp Sugar - 180g
  • 1/2 cup Yogurt / Curd, room temp - 120g
  • 1/2 cup Milk - 120ml
Important Notes:
  1. Use room temperature yogurt + milk for fluffy muffins
  2. Do not overmix batter or muffins will become dense
  3. Fill cupcake liners only 3/4 full for perfect dome

INSTRUCTIONS

  1. Preheat oven to 175°C. Line muffin tray with 12 paper liners.
  2. Sift flour, baking powder, baking soda, salt, cocoa powder. Keep aside.
  3. Whisk oil + sugar 2 mins till sugar dissolves. Add yogurt + vanilla, mix.
  4. Add dry ingredients + milk. Fold gently to make lump-free batter.
  5. Fill liners 3/4 full. Tap tray once to remove air bubbles.
  6. Bake at 175°C for 20 mins. Toothpick should come out with few moist crumbs.
  7. Cool 5 mins in tray, then transfer to wire rack. Stays soft for 4-5 days.

Store in airtight box for 5 days

 

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