Chocolate Chip Muffins Eggless | Chocolate Chip Cupcakes

Chocolate Chip Muffins Eggless | Chocolate Chip Cupcakes with step by step pics and a lot of tips. These cupcakes are soft, tender, light, and moist with bits of chocolate inside. The batter can be mixed by hand in just 10 minutes and the muffins are out of the oven 20 minutes later, come together in a jiffy that no electric beater is required. They can be frosted, but they are equally delicious plain, even white chocolate chips can be used, or you can use chopped chocolate. The perfect treat for any celebration! Anyone can make these simple cupcakes, it will become a family favorite as a snack or as party desserts. Ok, friends, I am ending this year with this post and will come up with more interesting recipes.

Wishing all my readers, a very Happy New Year 2021.

Check out my other Interesting Recipes
1. Chocolate Cupcakes
2. Orange Cupcakes
3. Tutti Frutti Cupcakes
4. Marble Cake
5. Chocochip Cookies
6. Vanilla Muffins

Eggless Choco Chip Muffins

Chocolate Chip Muffins Eggless | Chocolate Chip Cupcakes

Priya Santhamohan

Chocolate Chip Muffins Eggless | Chocolate Chip Cupcakes are soft, tender, light, and moist with bits of chocolate inside. Anyone can make these simple cupcakes, it will become a family favorite as a snack or as party desserts.

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Prep Time 15 mins

Baking Time 15 mins

Total Time 30 mins

Course Baking, Cake Recipes, Christmas Recipes

Cuisine World

Servings 8 Muffins

Calories 183 kcal

Equipment

• OTG Oven / Microwave Oven
• Electric Whipper
• CupCake Liners
• CupCake Mould

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 1½ Cup Maida / All-Purpose Flour
• 1 Cup Curd Link for Homemade Curd
• 1¼ tsp Baking Powder
• ½ tsp Baking Soda / Cooking Soda
• ½ Cup Cooking Oil
• ¾ to 1 tsp Vanilla Essence
• ¾ to 1 Cup Granulated Sugar / Powdered Sugar
• ½ Cup Choco Chips

Instructions

 

• Set ready with all your ingredients, as you have to be quick enough for this recipe. The ingredients in the first pic are dry ingredients and the second pic is wet ingredients. Ensure the curd is at room temperature and fresh, not sour.
• In a mixer, powder the sugar. This step is optional only if you are using fine sugar, then no need to powder it. Toss the choco chips with 2 tsp of flour/maida, so it doesn’t sink to the bottom of the cake. To a mixing bowl, pour the curd, then whisk until smooth and creamy.
• Now, add the powdered sugar and whisk gently. Sift the flour/maida and keep by side.
• To the curd and sugar mixture, add the baking powder, baking soda and mix well. Now you can see bubbles rising on top. Keep the mixture by side for 3 minutes (not more than the mentioned time). Into this mixture, pour the oil and vanilla essence.
• Then add the flour and fold the mixture gently without any lumps.
• Now add choco chips to the cake mixture, and gently fold it once. In the meantime, preheat the oven for 10 minutes at 180c / 350F.
• Line a muffin tray with the liners. With an ice cream scooper or spoon, pour the batter to 3/4th level of the liner (Don’t pour till full height as the batter overflows, when the cupcakes rise). Gently tap the tray twice, so that the air bubbles to release.
• Place the tray in the oven and bake it for 15 to 20 minutes at 180c or till a toothpick inserted in the center of the cupcakes comes out clean. Remove the cupcakes and allow them to cool down on a wire rack.

  Enjoy these Chocolate Chip cupcakes during the teatime.

Notes

Tips for Chocolate Chip Cupcakes

1. Ensure to use curd,  at room temperature only, not cold.

2. Don’t use sour curd, as it will spoil the whole taste of the Chocolate Chip Muffins Eggless.

3. After adding baking soda and baking powder, don't give more than 5 minutes of resting time. Otherwise, these leavening agents get deactivated.

4. Sifting the flour/maida is a must, as it helps in even mixing.

5. For a healthy version, maida can be replaced with atta and white sugar with brown sugar. But the cupcakes will be a little dense.

6. Use any odourless/neutral oil only, otherwise, the cupcake smells different. Olive oil can also be used but the cupcakes turn dense.

7. Never forget to toss the choco chips with flour before adding to the batter, else it sinks to the bottom of the cupcakes.

8. Do not over whisk the batter as the cupcakes turn dense. If there are 1 or 2 lumps, it is ok, as it disappears when the cupcakes get baked.

9. Fill the cupcake liner to 1/2 to 3/4th level only, otherwise, the batter overflows when it gets baked.

10. Don’t over bake the cupcakes (maximum 20 mins), else it turns chewy and gets burnt on top.

11. These Chocolate Chip Cupcakes stay good for 2 to 3 days at room temperature and 1 week under refrigeration.

12. In Microwave: Preheat it and bake the cupcakes in convection mode at 180^c for 15 to 20 minutes.

Common tips in Baking

1. Baking powder cannot be substituted with baking soda, both are different.

2. Ensure baking powder and baking soda are within the expiry date, else the cupcakes won't raise and turn spongy.

3. Once you prepare the batter, bake it immediately, otherwise, the baking powder de-activate and the cupcake won't raise.

4. Never open the door of the oven in the first 10 minutes of baking.

Keyword Chocolate Chip Cupcakes, Chocolate Chip Muffins Eggless

Chocolate Chip CupCakes Recipe

Method for Chocolate Chip Muffins Eggless

1. Set ready with all your ingredients, as you have to be quick enough for this recipe. The ingredients in the first pic are dry ingredients and the second pic is wet ingredients. Ensure the curd is at room temperature and fresh, not sour.

2. In a mixer, powder the sugar. This step is optional only if you are using fine sugar, then no need to powder it. Toss the choco chips with 2 tsp of flour/maida, so it doesn’t sink to the bottom of the cake. To a mixing bowl, pour the curd, then whisk until smooth and creamy.

3. Now, add the powdered sugar and whisk gently. Sift the flour/maida and keep by side.

4. To the curd and sugar mixture, add the baking powder, baking soda and mix well. Now you can see bubbles rising on top. Keep the mixture by side for 3 minutes (not more than the mentioned time). Into this mixture, pour the oil and vanilla essence.

5. Then add the flour and fold the mixture gently without any lumps.

6. Now add choco chips to the cake mixture, and gently fold it once. In the meantime, preheat the oven for 10 minutes at 180c / 350F.

7. Line a muffin tray with the liners. With an ice cream scooper or spoon, pour the batter to 3/4^th level of the liner (Don’t pour till full height as the batter overflows, when the cupcakes rise). Gently tap the tray twice, so that the air bubbles to release.

8. Place the tray in the oven and bake it for 15 to 20 minutes at 180c or till a toothpick inserted in the center of the cupcakes comes out clean. Remove the cupcakes and allow them to cool down on a wire rack.

Enjoy these Chocolate Chip cupcakes during the teatime.

Chocolate Chip Muffins Recipe