Eggless Double Chocolate Greek Yogurt Muffins

5 from 10 votes

Eggless Double Chocolate Greek Yogurt Muffins

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!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: eggless

Keyword: baking, chocolate, dessert, eggless, muffins, sweet

Servings: muffins

Calories: 254kcal

Ingredients

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)

Instructions

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.

Nutrition