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Eggless Whole Wheat Chocolate Chip Muffins Recipe

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3.9 from 58 reviews

  • Author: Diane
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

These Eggless Whole Wheat Muffins are a wholesome, delicious treat perfect for breakfast or snacking. Made with whole wheat flour, jaggery for natural sweetness, and flavored with cinnamon and vanilla, these muffins offer a moist and tender crumb without using any eggs. They include optional chocolate chips for an added indulgence, and are baked to perfection for a golden, slightly crunchy top.

Ingredients

Wet Ingredients

  • 1 cup (250 ml) Milk (lukewarm)
  • 1 tsp Vinegar
  • 4 tbsp (64 g) Yogurt
  • 6 tbsp (84 g) Melted Butter
  • 1 tsp Vanilla Extract

Dry Ingredients

  • 1.5 cups (270 g) Jaggery Powder
  • 2 cups (308 g) Whole Wheat Flour
  • 1.5 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Cinnamon Powder
  • 1 tbsp Sugar (for sprinkling)

Add-ons

  • 1/2 cup Chocolate Chips (use flour to dust before mixing in to prevent sinking)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper or silicone liners to ensure easy removal and cleanup.
  2. Prepare Buttermilk: Add vinegar to the lukewarm milk and let it sit for 5 minutes until it curdles, creating a homemade buttermilk substitute.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk together the yogurt and jaggery powder until the mixture is smooth and well combined.
  4. Combine Wet Ingredients: Stir the melted butter, vanilla extract, and the prepared buttermilk into the jaggery-yogurt mixture until fully incorporated.
  5. Sift and Fold Dry Ingredients: Sift the whole wheat flour, baking powder, baking soda, and cinnamon powder directly into the wet mixture. Reserve 1-2 teaspoons of flour for dusting add-ons. Gently fold in the flour mixture, being careful not to overmix to avoid tough muffins.
  6. Incorporate Add-ons: Dust chocolate chips (or any desired nuts or fruit) with the reserved flour to prevent sinking, then gently fold them into the batter.
  7. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin liners. Sprinkle a little raw sugar on top of each muffin to add a slight crunchy texture after baking.
  8. Bake: Bake the muffins in the preheated oven for 18-25 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.
  9. Cool: Allow the muffins to rest in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • To keep the muffins moist and tender, avoid overmixing the batter once the dry ingredients are added.
  • Chocolate chips can be substituted with dried fruits or nuts as per preference.
  • Using jaggery powder not only sweetens naturally but adds a rich depth of flavor compared to white sugar.
  • Ensure the milk is lukewarm before adding vinegar to make good buttermilk for the recipe.
  • Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: Indian-inspired

Find it online: https://eatwithdiane.com/eggless-whole-wheat-chocolate-chip-muffins-recipe/