.................A blog journaling the experiments of a novice food and crafts blogger.

Eggless Dark Chocolate Muffins

Eggless Dark Chocolate Muffins

Image of Eggless Dark Chocolate Muffins

Craving chocolate? You’ve come to the perfect place. These are my homemade eggless dark chocolate muffins. The texture is melt-in-your mouth “velvety soft” and very moist. This recipe will make 10 regular sized chocolate muffins. 

Ready your whisks!

Eggless Dark Chocolate Muffins
Serves 10
melt-in-your mouth “velvety soft” & moist chocolate muffins
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
509 calories
26 g
101 g
44 g
4 g
28 g
107 g
96 g
12 g
2 g
14 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 509
Calories from Fat 391
% Daily Value *
Total Fat 44g
Saturated Fat 28g
Trans Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 101mg
Sodium 96mg
Total Carbohydrates 26g
Dietary Fiber 2g
Sugars 12g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup buttermilk
  2. 1/ 2 cup butter cut into cubes
  3. ¾ cup dark chocolate roughly chopped
  4. 1 teaspoon vanilla extract ( I use “All Natural Bourbon Vanilla Extract” by Sprig)
  1. 1 cup all purpose flour
  2. ¼ cup + 1/8 cup powdered sugar *
  3. 2 tablespoon cocoa powder
  4. 1 teaspoon Baking powder
  5. ½ teaspoon Baking soda
  1. Preheat at 180° Celsius. Line a cupcake tray with liners or alternatively you can grease it.
  2. Add the butter and the dark chocolate into a microwave save bowl and melt. Alternatively you can use a double boiler and melt the ingredients. Add the buttermilk and vanilla extract mix.
  3. In a separate bowl, sieve the all purpose flour, powdered sugar, cocoa powder, baking powder and baking soda. Give a quick mix using a dry whisk.
  4. Add the dry ingredients into the wet ingredients and mix until everything is well combined. The batter consistency should be quite velvety and light with a thick but pourable consistency.
  5. Pour the batter into the prepared tray until almost ¾ full.
  6. Bake in the convection mode for 10 minutes or until a toothpick inserted in the centre comes out clean.
  1. * The weird measurements (¼ cup + 1/8 cup), because I wasn’t sure how much I should add since this depended on the baking chocolate I was using and also how much I was using in the recipe. So, since with these muffins, since I was using ¾ cup melted chocolate to 1 cup of all purpose flour, this particular measurement of sugar worked out perfect since this dark chocolate was also sweet compared to others I have used before. And plus it’s better to add less at first and add gradually. So if you are not sure how much sugar you will require for the perfect sweetness when using dark chocolate, add ¼ cup in the beginning and gradually increase. Remember to always taste the batter before pouring it into prepared trays/ tins for baking.
  2. -Ok, so I always add the dry ingredients to the wet ingredients. Simple reason – I don’t want to waste the wet ingredients. When you do the opposite, you are literally leaving a tablespoon or more sticking in the mixing bowl. On the contrary, the dry ingredients come right out of the mixing bowl since the dry mixture does not stick. Seriously, what’s the point of measuring all the ingredients first then when you are going to still leave some sticking behind? And also, I would like to point out; I have never faced a problem with my cakes or muffins not rising properly due to this.
  3. – I bake in the convection mode. This recipe will also work at the same temperature in an Oven as well. I have an OTG as well, which I sometimes use for baking using the same temperature. However, everyone’s Ovens have a different power and different settings. If it tends to over bake, try baking for a minute or two less. Alternatively, you can lower the temperature at which you preheat the oven. If it under bakes, simply bake a minute or more in the oven.
  4. – I made buttermilk at home. Simply use 1 cup milk + 1 tablespoon vinegar and leave aside for 5 minutes.
  5. – I use have used salted butter in this recipe. If using unsalted butter, add about 1/2 teaspoon of salt to the dry ingredients.
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Image of Eggless Dark Chocolate Cupcakes

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