Eggless Chocolate Muffins!

Happy Friday!

Time to bake some delicious treats on weekends! These chocolate muffins are moist and delicious.

Some secrets to get perfect muffins!

• Initial step is to measure all your ingredients.

• Make use of room temperature butter. In this recipe I have used salted butter. If you are using unsalted butter add pinch of salt.

• Also, the curd should be at room temperature to make buttermilk.

• Use an ice-cream scoop to get perfect and equal quantity of batter in each cupcake cake liner.

• Don't forget to preheat your oven.

• Insert toothpick in the middle of the cupcake to check whether the cupcakes are done or not.

Preparation Time: 20 Minutes

Baking Time : 22 Minutes

Total Time: 50 Minutes

Servings : 8-9 Muffins

Ingredients

All purpose flour - 3/4th cup

Coco powder - 1/4th cup

Butter - 4 tbsp

Sugar - 1/2 cup

Buttermilk - 1/2 cup

Baking powder - 1/2 tsp

Baking soda - 1/4th tsp

Coffee - 1/2tsp

Vanilla essence - 1tsp

Procedure

1 In a large size mixing bowl take butter and sugar. Beat it for 2-3 minutes with an electric beater or a hand whisk.

2 Now add curd, baking powder, baking soda, coffee and vanilla essence. Beat until the sugar is completely dissolved.

3 Add the sieved all purpose flour and coco powder. Mix well with the help of spatula.

4 Pre-heat the oven at 170℃ for 10 minutes and line muffin pan with cupcake liners.

5 Using ice cream scoop fill cupcake liners about 3/4th full.

6 Bake for 20-22 minutes at 170℃, until toothpick inserted into cupcake comes out clean.

If you make these Eggless Chocolate Muffins then don't forget to tag us on Instagram @thefrostingartist

Comments

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