Egg-Free Moist Chocolate Muffins – a delicious recipe with flour, cocoa, Baking powder, Margarine, Sugar, Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring the margarine to room temperature.
2
Mix the dry ingredients with a whisk.
3
Chop up the chocolate bars into small pieces.
4
Cream the softened margarine (brought to room temperature) and sugar until it turns white.
5
Add the dry ingredients from Step 2 to the bowl from Step 4 along with the milk, switch to a spatula, and mix until it's no longer floury.
6
Add the chocolate from Step 3.
7
Fill the muffin tin with the batter.
8
If you fill the tins to the top, they will come out of the oven shaped like cute mushrooms.
9
Bake in a preheated oven at 170C for 23 minutes, and they are ready.
10
After a few hours, the muffins will settle and become moist and flaky.
309
kcal
Calories
9
g
Fat
52
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 100 grams Cake flour, 15 grams Unsweetened cocoa, 4 grams Baking powder, 60 grams Margarine, and more.
Yes, Egg-Free Moist Chocolate Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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