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Moist eggless Chocolate Muffins Recipe

Moist eggless Chocolate Muffins Recipe

❤❤❤❤just try once…measure correctly and bake carefully believe me u will always bake this cupcakes ❤❤❤❤  .








Moist eggless Chocolate Muffins Recipe




These Moist eggless Chocolate Muffins Recipe are made with ingredients available at home, no special buy’s . So its fuss free and there isn’t a single reason not to try it. 

All you have to do is put dry ingredients in one bowl and wet ingredients in another bowl , then just quick whip everything together and bake .. that’s about it.


    • Moist eggless Chocolate Muffins Recipe
    • John 6:35 Jesus said to them, “I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me will never be thirsty.”

      यीशु ने उन से कहा, जीवन की रोटी मैं हूं: जो मेरे पास आएगा वह कभी भूखा न होगा और जो मुझ पर विश्वास करेगा, वह कभी प्यासा न होगा


  • Ingredients (Moist eggless Chocolate Muffins Recipe)
  1. 1 1/2 cups All purpose flour (Maida)
  2. 1 cup Granulated Sugar
  3. 1/2 cup Cocoa powder
  4. tsp Baking soda
  5. 1/2 tsp Salt
  6. 1 cup / 240 ml Milk
  7. ½ cup  Oil (don’t add Coconut oil)
  8. 1 tsp  Vanilla Extract
  9. 2 tsp Vinegar 
  10. Almond / Cashew Slices  1 tbsp (optional)
  • Milk plus vinegar =  buttermilk ( if u don’t have vinegar use sour buttermilk chaas 1 cup by replacing milk and vinegar)


  1. Preheat oven to  180 degree C.
  2. Line the muffins tray with liners
  3. Sieve and Mix all dry ingredients (All purpose flour, cocoa powder, baking soda and salt) except sugar in a bowl. Always sieve from a height for tender crumb outcome

Now time for liquids ingredients

  • Add vinegar to milk and let it stand for a minute . (this is scientific method to make moist without eggs & baking powder)
  • Add granulated sugar to milk and vinegar mixture and whip for 1 minute until the sugar is melted. 
  • Now add in oil .(sunflower oil),  Whip the liquid ingredients until oil is completely blended well .
  • Mix liquid in the dry ingredients – whip with a whipper or by a spatula or hand whip only till the batter is smooth and no lumps – do not over beat .
  •  Beat 30-40 seconds.(liquid mixing time) 
  • Bake in pre-heated oven for about 18-20 minutes or till toothpick inserted in center of cupcake will come out with few dry crumbs .For cake it’s 30-40 minutes. Don’t over bake otherwise it will become hard.
  • Remove it from oven and after 5 minutes remove cupcakes on wire rack and let them cool completely.
  • we prefer without frosting . kids love as it is.. 
  • Please follow the given tips – for the best  moist muffins.

Recipe Notes

All ingredients including milk should be at room temperature. If milk is cold just microwave it until luke warm and then use. 
Use liquid measuring cup- they come with a spout to measure the liquids and dry cups for dry ingredients for best results .
If sugar granules are big then pulse it in the blender after measuring. 
I recommend adding 1 tsp instant coffee powder to the batter.. It increase  the flavor of chocolate…

As there may be difference in flour quality – if you think the batter is too thick add no more than 3 tablespoon water – 1 tablespoon at a time.
Use whipping attachment not beaters.

Can be stored at room temperature unfrosted upto 3 days in a air tight container.
1 week in the fridge .

More than a months in the freezer.





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