Thursday, January 09, 2014

Eggless Chocolate Chip Muffin | Bakery-style Choco-chip Muffin | Homemade Muffin

Ever since I started baking a few months back, Muffins have made the most appearances in my kitchen. Whenever I feel like baking something that is quick and easy, I always turn to muffins. And I had always been fascinated by their plump and high tops paired with flavourful centres which makes them an amazing treat for breakfast or grab-n-go mid-day snack. While looking out for eggless muffin recipe, I bumped into quite a lot of recipes together with tips and tricks. A few of my initial attempts were a failure, but this recipe adapted from Raks is a No-fail and I had tried with a lot of variations. Each time, it hits the ultimate taste and make us yearn for more.This recipe is sure to please you with moist, rich, chocolatey and 'sky-high' bakery-style muffins which you would die for!

BAKING TIME : 25 mins + 10 mins cooling time
YIELDS : 11 muffins


1 and ½ cups minus 3 tablespoon =175gm
3 tablespoon = 25gm
1 teaspoon
½ teaspoon
1 cup
¾ cup
½ cup
1 teaspoon
¾ cup


1.  Pre-heat the oven to 190 C / 375 F. Line the muffin tin with muffin liners.

2.  Sieve together AP flour, cornflour, baking powder and baking soda to ensure even mixing.

3.  In a mixing bowl, combine the curd, sugar, oil and vanilla extract and beat with a hand whisk for 3-4 mins, until all the ingredients are incorporated well. I know the picture below is misguiding, as it shows an electric mixer. As I did'nt have a hand whisk, I had to use my mixer, but without plugging it ON.


4.  Gradually stir in the seived flour mixture to this. DO NOT overmix the batter.

5. Reserve a handful of chocolate chips for topping up the muffins and fold in the rest into the batter, gently with a spatula.


6.  Coat the reserved choco-chips with a tablespoon of AP flour. This is done to prevent them from sinking to the bottom of the muffins.

7.  Scoop out the batter into the muffin cups. Make sure you fill a little more than 3/4 of it with the batter, in order to get a perfect-domed muffin. If you are using a scoop like in the picture below, it requires 2 and a half scoops to fill one muffin cup. With the above measurements, I always get only 11 muffins.


8.  Top the muffins with the flour-coated choco-chips. Here comes the secret to sky-high muffins! Raise the oven temperature to 220C / 425F initially and bake for 5 mins, and then lower it to 190C / 375F and bake for about 18-20 mins, until the top has golden brown crusts and it springs back when touched. Setting the oven to a high temperature burst lifts the muffin top and creates a high-domed crust.


9. Personally, I find the 'insert a toothpick - muffin is done if it comes out clean' technique does'nt work all the time. Toothpick comes out clean even 5 mins before muffins are baked well. Refer to the 2 pictures below to understand this. First one is taken out after checking, but I found its not cooked well from the inside. So, I baked for another 4-5 mins and you can see the result in the second one.


10. Transfer to a cooling rack and allow to cool for 10 mins. Gorgeous bakery-style muffins so full of flavour with a perfect texture is all yours! And its 'Eggless' too!


1.  With this basic muffin recipe, you can let your creativity go wild and play around with various types of choco-chips and / or nuts of your choice.

2.  Avoid over-stirring / beating with an electric mixer. Muffin batter should be thick.

3.  Measure the ingredients carefully. Lightly spoon the flour into measuring cup and level off. Both cup and gm measurements are given above for your convenience.

4.  For a healthier version, cut down the sugar to 1/2 cup or even lower and replace half or all of the All-purpose flour with whole wheat pastry flour.

5. I had used homemade curd in this recipe. You may also use plain or flavored yogurt to enhance the flavour of the muffins.

6.  Any mild oil would work in this recipe. Here, I had used sunflower oil.Avoid using oils with a strong taste or aroma.

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