Eggless chocolate chip muffins
Eggless chocolate chip muffins with vanilla sponge. Perfect for beginners, a no fail recipe, with step by step images.
Servings: 12 muffins
Ingredients
- 1.5 cup All purpose flour Refer steps & notes - Important
- 3 tablespoon Corn flour
- ½ cup Chocolate chips
- ¾ cup Sugar
- ½ cup Oil
- 1 cup Yogurt curd
- 1 teaspoon Baking powder
- ½ teaspoon Sodium bicarbonate
- 1 teaspoon Vanilla essence
Instructions
- Preheat oven at 180 C deg firstly. (15 mins)
- Secondly, measure all purpose flour and take out 3 tablespoon from it. Then add 3 tablespoon corn flour to it. Basically we are taking out 3 tablespoon all purpose flour and replacing it with corn flour.
- Sieve all purpose flour and corn flour twice to ensure even mixing.
- In a mixing bowl, mix well yogurt (curd) and sugar to dissolve it.
- Add baking powder and baking soda (sodium bicarbonate) and mix well. Set aside for 2 minutes.
- The mix will become slightly frothy with small bubbles. Now mix in vanilla and oil.
- Then add 1 tablespoon of the flour at a time until you finish all the flour to get the batter.
- Mix chocolate chip with 2 teaspoon of flour to coat it and add it to the batter, give a gentle mix with a spatula. (You can use the same flour from your mixing bowl)
- Line a muffin tray with muffin liners and spoon the batter ¾th in each muffin liner.
- Top with few more chocolate chips if you like.
- Bake for 18-20 minutes or until the toothpick inserted comes out clean.
- Carefully take out from the muffin tray and cool down over a wire rack.
Notes
- I used my hand whisk for mixing the batter.
- Use only the spatula to just mix the choco chip gently in the batter. Do not over mix.
- I used semi sweet choco chips, the muffins were a bit on sweeter side for me. You can add a pinch of salt to avoid flat taste.