These Eggless Double Chocolate Greek Yogurt Muffins are moist, fluffy, and absolutely delicious! This simple no-fail recipe bakes perfectly each time and you will definitely not miss the eggs!
These chocolate muffins taste so fluffy and delicious that you won't even realize they're missing eggs! There's nothing better than a soft moist double chocolate muffin to satisfy chocolate cravings every once in a while! On top of all, this recipe is simple, quick, and bakes perfectly!
These no-egg chocolate muffins are so fluffy thanks to the addition of Greek yogurt. Although this might not be a common muffin ingredient, Greek yogurt is creamy, making muffins soft and moist as they bake. In addition, the acidity in Greek yogurt helps with the activation of baking soda, which helps make muffins soft, fluffy, and gives them that bakery-style look!
Ingredients and Variations
For these no-egg chocolate muffins, you will need the following ingredients:
- Flour - Use all-purpose or cake flour. For best results, I always suggest weighing your ingredients using a digital kitchen scale to ensure accuracy.
- Cocoa - Use high-quality unsweetened cocoa powder.
- Baking Powder and Baking Soda - leavening agents.
- Salt - flavor enhancer.
- Sugar - For this recipe, I used granulated sugar. You can also use light brown cane sugar.
- Vegetable oil - Use a neutral flavored oil such as canola oil.
- Greek Yogurt - I used low-fat, plain Greek Yogurt but you can use any plain low-fat yogurt you have available (or Skyr).
- Milk - Use semi-skimmed or whole milk (I used semi-skimmed milk). You can also use your favourite plant-based milk such as unsweetened almond milk, soy milk, or oat milk.
- Chocolate Chips - Use your favourite dark or milk chocolate chips.
How to Make Eggless Double Chocolate Muffins
- Sift and mix dry ingredients.
- Mix sugar and oil. Add Greek yogurt and mix well.
- Add dry ingredients alternating with milk and mix until just combined. Do not overmix.
- Fold in chocolate chips (use a spatula to do this).
- Cover & chill the batter for 20-30 minutes (up to overnight!)
- Pour batter into greased muffin tray. Fill all the way to the top for a large muffin or ¾ full for a smaller muffins (This recipe yields 10-12 muffins).
- Bake for 8 minutes at 220°C (428F).
- Without opening the oven, decrease temperature to 175°C (350F) and bake for another 8-12 minutes or until a skewer inserted into the center comes out clean.
- Cool for 10 minutes in muffin pan, then transfer to a wire rack to cool completely.
How Long Do These Eggless Double Chocolate Muffins Keep For? Can They Be Made Ahead?
You can store these double chocolate Greek yogurt muffins in an airtight container at room temperature for up to 5 days.
You can also freeze these muffins for up to 2 months. Before serving, bring out the muffins from the freezer and let them thaw at room temperature for 5-8 hours.
You can also prepare the batter one day ahead and refrigerate overnight before baking.
Why Are My Muffins Falling Apart?
Make sure to weigh your ingredients using a digital kitchen scale for accuracy.
Allow the muffins to cool for at least 10 minutes in the muffin pan before transferring to a wire rack. If you move the muffins whilst still hot, they may fall apart.
Results for this recipe highly depend on using the right amount of ingredients and may vary depending on different oven models, temperatures, and amount of batter used for each muffin.
How Can I Get Bakery-Style Muffins?
The following are some tips to achieve bakery-style muffins with a high rise:
- Mix your dry ingredients well before adding to the batter to ensure that baking powder is distributed evenly.
- Chill the batter before baking for at least 30 minutes. Chilling the batter helps to activate leavening agents, improves flavors, and allows flour to absorb more moisture, making muffins tender, moist, and tall!
- Fill muffin liners all the way to the top. Most recipes will instruct you to fill muffin liners ¾ or ⅔ of the way, but one of the tricks for achieving a tall bakery-style muffins is to fill them up all the way! Be aware that baking times may vary depending on the size of your muffins.
- Start baking in a hot oven at a temperature of 220°C (428F) and then, without opening the oven door, decrease the temperature to 175°C (350F) and bake until a skewer inserted into the center comes out clean. Oven temperature (particularly starting to bake at a very hot temperature) is the most important factor in achieving a domed look!
Why are my Muffins Dry and Crumbly?
To avoid dry and crumbly muffins, make sure to weigh your ingredients before starting (use a digital kitchen scales to do this). Avoid overmixing the batter after adding the dry ingredients.
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Eggless Double Chocolate Greek Yogurt Muffins
- 180 g flour all purpose or cake (1 ½ cup)
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 180 g low-fat greek yogurt (about ½ cup + 2 tbsp)
- 50 g cocoa powder (½ cup)
- 150 g granulated sugar (¾ cup)
- 80 mL vegetable oil such as canola oil (about ¼ cup)
- 80 mL milk semi-skimmed, whole, or plant-based (about ¼ cup)
- 60 g chocolate chips (approx ⅓ cup)
- Sift and mix flour, baking powder, baking soda, cocoa powder, and salt in a medium-sized bowl and set aside.
- Place sugar and vegetable oil in a bowl of an electric mixer fixed with the paddle attachment and mix on medium speed (or use a handheld mixer). Add greek yogurt and mix well until combined.
- Add dry ingredients in two parts, alternating with milk, and mix until just combined. Do not overmix. Fold in chocolate chips.
- Cover and transfer muffin batter to refrigerator for at least 30 minutes (up to overnight). Batter will be slightly thick.
- In the meantime, preheat oven to 220°C (428F) and line a muffin tin with muffin liners (or lightly spray with oil).
- Divide the batter between 8-10 muffin molds or muffin cases (fill all the way to the top and level batter with a spatula).
- Bake for 8 minutes at 220°C (428F). Without opening the oven, decrease the temperature to 175°C (350F) and bake for another 8-12 minutes, until a skewer inserted into the center comes out clean. Baking time depends on muffin size and oven.
- Allow to cool for 5-10 minutes in muffin pan, then transfer to a cooling rack to cool completely.