chocolate chip muffins

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Chocolate chip muffins recipe with step by step pics – easy to prepare delicious eggless chocolate chip muffins made with whole wheat flour.

As a family we are chocolate lovers and any sweet or dessert with chocolate gets finished in no time. on one of my visits to the nearby super store, I managed to get callebaut chocolate chips and chocolate bars. One bite of the chocolate chip and it tasted real chocolate than the chocolate chips I have so far managed to get here.

chocolate chip muffins

So with the chocolate chips I made these chocolate muffins a couple of times. the crumb and texture is soft, light and so good, that no one will come to know that the muffins are eggless and made from whole wheat flour. When my folks had them, they thought I have added condensed milk and were pretty surprised that the only liquids that have been added are water and vinegar.

These chocolate chip muffins can be baked both in the regular oven and in the convection mode of a microwave oven. I am not sure about baking in a pressure cooker. the recipe yields 7 regular muffins. You can easily double the recipe.

Serve these chocolate chip muffins plain or with tea or coffee or milk.

How to make chocolate chip muffins

1. First line a muffin tray with muffin liners. you can also grease the pan with oil instead of using muffin liners.

muffin liners for chocolate chip muffins recipe

2. Take the dry ingredients in a seive – 1 cup whole wheat flour (leveled), ½ tsp baking soda (leveled) and a pinch of salt.

dry ingredients for chocolate chip muffins recipe

3. Sift and keep aside. Preheat your oven to 180 degrees celsius/356 degrees fahrenheit. For an OTG, heat both the top and bottom heating elements.

sifted dry ingredients for choco chip muffins recipe

4. Heat ½ cup water till its warm. You can heat water in a pan or microwave. The temperature of the water should be about 45 to 46 degrees celsius.

heat water for choco chip muffins recipe

5. Add ½ cup sugar to the warm water.

adding sugar for chocolate chip muffins recipe

6. Stir so that all the sugar dissolves.

stirring sugar for chocolate chip muffins recipe

7. Now add 3 tbsp oil. I used olive oil but you can use any neutral flavored oil. You can also use melted butter.

adding oil for chocolate chip muffins recipe

8. Stir very well.

mixing to make choco chip muffins recipe

9. Now add ½ tbsp vinegar or lemon juice. You can add apple cider vinegar or regular vinegar.

adding vinegar to make chocolate chip muffins recipe

10. Add 1 tsp vanilla extract or essence.

vanilla extract to make choco chip muffins recipe

11. Stir and mix very well again.

stirring making chocolate chip muffins recipe

Making chocolate chip muffins batter

12. Add the dry ingredients to the wet ingredients.

preparing chocolate chip muffins recipe

13. Begin to mix.

mixing batter - chocolate chip muffins recipe

14. Mix to a smooth batter but don’t overdo the mixing part. The batter has to have a flowing consistency. Depending on the quality of flour, the batter can become thick too. In case this happens, then just add about ¼ to ½ cup more of water. I used stone ground organic wheat flour.

batter for choco chip muffins recipe

15. Add ⅓ cup chocolate chips. You can add any chocolate chip, sweet, semi sweet or even vegan. I used sweet chocolate chips.

add chocolate chips - choco chip muffins recipe

16. Mix again.

mix choco chips to make chocolate chip muffins recipe

Baking chocolate chip muffins

17. Pour or spoon the batter in muffin liners.

pour batter in muffin cups - chocolate muffin recipe

18. Place one or two chocolate chips on top. This is an optional step.

place choco chips on the chocolate muffin batter

19. Bake the muffins at 180 degrees celsius//356 degrees fahrenheit for 25 to 30 minutes till the tops are browned and a tooth pick inserted in the muffins comes out clean. Since the temperatures in all the ovens are not the same, do keep a check while baking. In an OTG, keep on the center rack.

bake - chocolate chip muffins recipe

20. After 3 to 4 minutes, remove them from the pan and place on a wire rack for cooling.

keep the chocolate chip muffins on wire rack

21. Serve these eggless chocolate muffins plain as a sweet snack or as a dessert. You can also serve with milk, ginger tea or filter coffee.

eggless chocolate chip muffins recipe, chocolate chip muffins recipe

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eggless chocolate chip muffins recipe
chocolate chip muffins
4.84 from 24 votes
Easy egg free chocolate chip muffins made with whole wheat flour.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

Cuisine American, World

Servings 7 muffins


dry ingredients

  • 1 cup whole wheat flour leveled or 120 grams whole wheat flour
  • ½ teaspoon baking soda, leveled
  • 1 pinch salt
  • cup chocolate chips, sweet or semi sweet or vegan

wet ingredients

  • ½ cup warm water or 125 ml warm water
  • ½ cup organic unrefined cane sugar or regular sugar or 80 to 90 grams sugar
  • ½ tablespoon lemon juice or apple cider vinegar or regular vinegar
  • 1 teaspoon vanilla extract or vanilla essence
  • 3 tablespoon olive oil or any neutral tasting oil


  • First line a muffin tray with muffin liners. You can also grease the pan with oil instead of using muffin liners.

making chocolate chip muffins batter

  • Take the dry ingredients in a seive - 1 cup whole wheat flour, 1/2 tsp baking soda and a pinch of salt. Sift and keep aside.
  • Preheat your oven to 180 degrees celsius/356 degrees fahrenheit. For an otg, heat both the top and bottom heating elements.
  • Heat 1/2 cup water till its warm. You can heat water in a pan or microwave. The temperature of the water should be about 45 to 46 degrees celsius.
  • Add 1/2 cup sugar to the warm water. Stir so that all the sugar dissolves.
  • Now add 3 tbsp oil. I used olive oil but you can use any neutral flavored oil. You can also use melted butter. Stir very well.
  • Now add 1/2 tbsp vinegar or lemon juice. You can add apple cider vinegar or regular vinegar.
  • Add 1 tsp vanilla extract or essence.
  • Stir and mix very well again.
  • Add the dry ingredients to the wet ingredients.
  • Begin to mix. mix to a smooth batter but don't overdo the mixing part.
  • Add 1/3 cup chocolate chips and mix again.

baking chocolate chip muffins

  • Pour or spoon the batter in muffin liners.
  • Place one or two chocolate chips on top. This is an optional step.
  • Bake the muffins at 180 degrees celsius//356 degrees fahrenheit for 25 to 30 minutes till the tops are browned and a tooth pick inserted in the muffins comes out clean. 
  • Since the temperatures in all the ovens are not the same, do keep a check while baking. In an otg, keep on the center rack.
  • After 3 to 4 minutes, remove the muffins from the pan and place on a wire rack for cooling.
  • Overdo these chocolate muffins plain as a sweet snack or as a dessert. You can also serve with milk, tea or coffee.


  • The recipe can be doubled.

Nutrition Info Approximate values

Calories: 213kcalCarbohydrates: 33gProtein: 3gFat: 8gSaturated Fat: 2gCholesterol: 1mgSodium: 91mgPotassium: 62mgFiber: 2gSugar: 20gVitamin A: 19IUVitamin B1 (Thiamine): 1mgVitamin B2 (Riboflavin): 1mgVitamin B3 (Niacin): 1mgVitamin B6: 1mgVitamin C: 1mgVitamin E: 1mgVitamin K: 4µgCalcium: 17mgVitamin B9 (Folate): 8µgIron: 1mgMagnesium: 23mgPhosphorus: 61mgZinc: 1mg

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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    1. you can use buttermilk instead of vinegar and water. i am not sure about curd as some proportions of the water will change.

    1. if you just use the liners, then they expand while baking as there is nothin at the sides to hold them. though you can use just the liners also. the muffins won’t rise from top much as they will expand from the sides when baking.

  1. It came out awesome. Ma’am, this is not the first time I am using your recipe. Every time, whenever I have tried your recipes, smile on my kids lips have broadened. I simply love that. Just want to thank you.

  2. The ratio for baking soda to flour mentioned on the baking soda box is 6g:500gms. Considering that wouldn’t ½tsp baking soda be too much for 120gms flour? I am a little confused with the measurements and the equipment. I am trying eggless muffins for the 1st time.

    1. 1/2 teaspoon baking soda is fine in this recipe. you can also add 1/3rd teaspoon of baking soda if you want.

  3. Hi,

    have been a great delight to read these recipes and try them out. I am new to baking and very excited to try these muffins.
    Have a question though, in some muffin recipes, you have added cold water and in some warm water. Please let me know the reason behind.5 stars

  4. I followed followed your recipe to the T. It came out very well but both the times, there was bitter taste in the end. Could it be because of soda5 stars

    1. okay. bitter taste won’t be due to the baking soda. it could be due to the vanilla essence. try adding less like half teaspoon instead of 1 teaspoon.

  5. I tried these muffins today.. I took them out of the OTG once the toothpick came out clean.
    However my muffins didn’t come out clean from the muffin liner…Kind of stuck to it. I didn’t bake for additional time as then they would turn hard and dry. Is this due to lack of butter i n the recipe?4 stars

    1. zarna, its not due to lack of butter. did you use paper muffin liners or silicon ones or just a muffin pan. the sticking is due to the moisture. as soon as muffins are done and if they are baked in a liner, then remove them from the muffin pan and let them cool on a wired rack. this way there is less moisture that happens due to condensation.

  6. hi maa’m..I want to make around 30 muffins and will have to bake them in batches of 3 as I have 12 muffins can I make it a night before and shall I refrigerate it or keep it outside only? more query, can I used maida instead of whole wheat flour?

    1. trisha, if you plan to keep the batter in fridge, then do not add baking soda. you can just mix everything and then add baking soda just before baking. but here when you add baking soda, the batter has to be at room temperature and also mix it very well. so you can divide, the batter in three equal parts and accordingly add baking soda. for 1 cup flour, its half teaspoon baking soda. so for 4 cups flour, add 2 teaspoons baking soda. 4 cups will yield 28 to 30 muffins. so if you divide the batter in three equal parts, then in each portion you will have to add 2/3rd teaspoon. or you can divide batter in 4 parts and add half teaspoon in each portion.

      you can use maida.

  7. Hey Dassana

    I m big fan of your cooking.. usually end up in cooking your way when I search multiple site for recipes.. Thanks thanks for everything.. but i am writing this thank you note specially for this beautiful eggless muffin recipe. It yielded me 6 beautiful muffins and all 6 people who ate this kept of appreciating… though I dint get to eat single piece I don’t regret .. I am gonna bake once more for sure. One of Bestest eggless muffins I ever baked. Thanks once again

    1. thank you vijetha for sharing your experience as well as for the feedback on the muffins. glad to know. do make them again, so you can also get to taste them.

  8. Hi Dassana,
    I baked the muffins , orange cake and Basic vanilla cake yesterday for my kids birthday.. It was amazing.. Thank you so much for the recipe.. Everyone loved it… 🙂5 stars

  9. Hi, this recipe is a hit. But can i make it a chocolate base recipe by putting cocoa powder in it. How much cocoa powder should I put in it ?5 stars

    1. you can. add 1 to 2 tablespoon cocoa powder. you may have to increase the water by 1 to 2 tablespoon more. you will also need to increase sugar. 2 to 3 tablespoons more sugar.

  10. Hi dassana,
    Tried this recipe came out very well.the texture and taste were awesome. .Thanks for sharing such à simple and healthy recipe.

  11. Hi
    This is my first time to bake muffins and because of your excellent recipe I succeeded? I am ready to try all ur other recipes. Thanks a lot for helping moms like us to show our love to the family in a bit another fabulous way ??5 stars

  12. Thank you so much for the lovely and healthy recipes !!
    I’ve recently got obsessed with baking and you are a big reason for that :-). Baking gives me immense pleasure now, most importantly when i know I am not compromising on health.
    I have tried several recipes, my family and friends went raving about the chocolate chip muffins and the eggless coconut cookie.

    Thank you again!!

  13. Just finished baking these muffins and they are wonderful. Only change I made was removed two tablespoons of flour from the cup and added 2 tablespoons of cocoa powder for a more chocolaty muffin.5 stars

  14. Hi .. Being new to baking and cooking in general wanted to understand the measurement .. 1 cup is 250 ml which is good for liquids but then for wheat flour you say 1 cup – 120 grams ..

    I have a measuring cup for 1 cup is 250 ml .. So when using it for wheat flour I use the same cup – and the full cup as your recipe is 1 cup

    1. when measuring flour in the same cup and then measuring it on a weighing scale minus the cup, the weight is 120 grams. so 1 cup flour weighs 120 grams. depending on the type of ingredients, each weigh differently. eg 1 cup rice weighs 200 grams. for this recipe, use 1 cup flour which has been leveled. for leveling, fill the cup with the flour and run a knife on the top, levelling and remove the excess flour.

  15. hi!!!
    I am new to cooking. wanted to try these muffins. I had a doubt.
    Is baking soda same as ENO?
    If not, then would you recommend what brand baking soda to buy. Also, if that brand is not available can I use ENO, in what proportion


    1. baking soda and eno are different. baking soda is pure sodium bicarbonate whereas eno is sodium bicarbonate + citric acid. you can use eno instead of baking soda. in this recipe you can add 1/2 tsp eno. baking soda is also called as cooking soda. in hindi we call it ‘meetha soda’. you can buy any brand.

    1. teaspoon is a smaller spoon than a tablespoon. 3 teaspoons is equal to 1 tablespoon. you can easily these measuring spoons in the markets.

  16. I am a follower of ur blog since last 6 months. I have tried the whole wheat eggless cakes from ur blog and loved it…I want to try Eggless chocochip Muffins. I am having a non stick muffin tray and going to use muffin liners as well. I have a convection mode LG oven. Pls let me know if I am using non stick Muffin Tray and muffin liners do i need to follow the same baking method like baking in a aluminium muffin tray.5 stars

    1. pleased to know this manu thankyou for your kind and positive words. yes you would have to follow the same baking method as aluminium muffin tray.

  17. Hello, I tried this today and it came out well. Daughter loved it. Yummy. Thanks for the recipe!! The batter i made was not so liquidly as in the pic. I followed the recipe as mentioned just reduced the sugar little bit. Is it because of less sugar?

    1. thanks sai for the positive feedback. could be the reason that since less sugar was used, the batter was not liquidy.

  18. Hi Dassana,
    I like your website very much. I try many new dishes with the help of your recipes. Very much impressed with your step by step description and colorful photos. All the Best Wishes to you and your website !!!!
    Now i wanted to bake some cakes and cupcakes for my kids. I have a Samsung Microwave with Convection mode. Can you plz suggest me how to use it? Thanks a lot in advance. ??5 stars

    1. thanks a lot paps. for baking cakes you have to only use the convection mode. don’t use the microwave mode or grill mode or combi mode. it will be difficult for me to tell you how to set up the convection mode in writing. you need to set up the temperature in the oven which is mentioned in the recipe for preheating first and then for baking. since each oven is different i cannot exactly tell you how its done. i would suggest you to contact samsung for a demo. they will send their staff to give a demo. or you can check on their website or on youtube for their tutorials, if they have it. nowadays most brands have their tutorials on operating their equipments. so i presume they might also have it. if you have the manual, then it will also be mentioned there.

  19. I was wondering if I could make these into marbled muffins? If yes, then how much cocoa powder should I add?

    1. you can give a try. 2 tbsp should be fine. just increase the quantity of water a bit and add about 2/3 to 3/4 tbsp lemon juice.

  20. Thanks Dassana, the cake came out very well, only issue was the chocolate chips settled at the base, it was a little like a two layer cake with a base of chocolate and top vanilla 🙂 could you please let me know what could have been the issue.

    Also a quick suggestion on if we can upload our pictures with our questions which will probably also help you assess what we are saying, Infact you can probably make it a premium charged service 😉

    1. at times, during the process of baking, the heavy ingredients like dry fruits etc settle down at the bottom. what you could do is just mix the choco chips with a bit of flour, so that they get coated with flour and then add them to the batter. the plugin which helps in uploading pics with comments takes a lot of time to load. hence the page also gets loaded slowly. thats why i have not used this plugin. in the future if we get a light weight plugin which has this feature, then i will consider implementing it without a premium charge 🙂

  21. Hi,
    Thank you for the awesome recipe. I have tried other recipes for your collection as well.
    With these muffins, I added walnuts instead of chocolate chips and they came out good except they have overpowering taste of baking soda. I added 1/2 tsp as per recipe. I don’t know what went wrong.

    1. thanks priya. 1/2 tsp will give a slight aroma and taste of baking soda for 1 cup of flour. but its not overpowering. the overpowering taste could also be due to the quality of baking soda. the amount of baking soda is 1 tsp leveled and not a heaped teaspoon. next time you can add 1/2 tsp baking powder instead of baking soda. the muffins won’t be light and fluffy as compared to the ones with baking soda, but will be good.

  22. hi dassana, thanks for this wonderful little one really loved it a lot,she is fond of choco chip muffins .thank you once again for this delicious healthy receipe.i hav no words to thank you only lots of luv for publishing such a receipe.great and keep on posting more

  23. Hi Dassana,
    I love your recipes and have tried a lot of them. All have been SUPER HIT 🙂
    I tried this muffin recipe today and couldn’t believe whole wheat muffins can taste this good. Super awesome recipe again.
    Very excited for my husband to try it 🙂

    Ritz5 stars

  24. Hi dassana,

    can you please let me know if i can use this recipe with gluten free flour and if it will give the same results.



  25. Hi Dassana,

    I’ve tried many cake recipes from your blog, and my baking journey began with your recipes. And I must say I have started to love baking. But I have just one doubt. These chemical leaveners i.e, Bs/bp harmful for health? How often can we have these in our diet? Is it healthy to have regular baked stuff?5 stars

    1. thanks chaitra. i have not heard or read any report saying that these are harmful to health when consumed in tiny amounts as in cakes or muffins. but a large overdose taken once can create problems. in the market, there is an aluminium free baking powder and you can use it. if there is a lot of fat and sugar in the baked goods, then it is not healthy to have them regularly or everyday, even if they are made from whole wheat flour. but if you make the cakes or muffins with jaggery or palm sugar and less or no fat, they they are healthy. everything is life has to be in balance. too much or excess of anything is never good.

      1. Thank u for the frosting recipe, im huge fan of ur eggless chocolate cake with “flaxseeds” so im going to bake tht cake with German chocolate cake ka frosting. Whenever possible for you can u also post tht frosting recipe. 🙂5 stars

        1. sure riya. the eggless chocolate cake post with flaxseeds will get a facelift soon. i will update a healthier version of the same cake with less sugar, butter and oil in the same post. that was my first recipe posted on baking some years back. so time for a better change now 🙂

  26. Hi Ms.Dasanna, I am new to baking. I turn to your site for most baking recipes and I should your recipes work great! But this one was slightly a disaster for me. I felt it needed more sugar than mentioned. I added cut dry fruits n nuts instead of choco chips. Also, I kind of felt I should have used maida instead of wheat. Would that be ok?

    Thanks a ton again, for all your wonderful work! Keep inspiring us to cook better 🙂


    1. thank you divya. since choco chips are used, they kind of add more sweetness in the recipe. so with the amount of sugar that is mentioned, the choco chips go well. the sweetness comes from both the choco chips and the sugar in the cake. if the sugar exceeds, the cake will become very sweet with the sweetness of the choco chips added in. so if you add dry fruits, you will need to add a few more tbsp of sugar. i made the same muffins with the jaggery and apples instead of choco chips and again the sweetness was balanced with the sweet taste coming from both jaggery and apples. you can use maida or even half-half of both whole wheat flour and maida.

  27. Hi also one more BIG doubt which is eating my brain ….. Normally most of the times my cakes won’t have even texture like yours ( only once I got that and that too for my first cake)….it will be dense in some places …..,,feels like it is not baked but when u taste,it
    will be good .I don’t know how to sort this problem ? Can you please where aim going wrong . Thanks

    1. even texture is not possible when the cakes are over beaten or over mixed or the leavening agents like baking soda or baking powder have not worked. if these things are followed correctly, the cake will have an even texture. also the batter has to quickly go in the oven as soon as its poured in the pan. so don’t worry. continue to bake even after you have a few disasters. you will get the knack of baking and also how the ingredients combine and work with each other.

      1. Hi thank you so much for the reply dassana and I definitely keep your points in mind next time when I bake ….
        I like your site very much and waiting for more eggless cake recipes ….. Also if possible requesting you one recipe which I have seen in joyofbaking ….. It is light fruit cake recipe with eggs …

        1. welcome shamala. i have noted down your request and will add the recipe of an eggless light fruit cake.

  28. Hi I tried your mawa cake with home made mawa and the cake has turned out delicious …..but I observed one strange thing while baking….mine is a built in compact oven(hot air,microwave,grill)…..I kept the batter in the oven at 7:10 pm for 180 degrees Celsius and at 7:50 pm just opened the oven once and again immediately closed it and again checked it with knife at 8:00 pm, but the knife is sticky with the batter so I again kept it inside with 175 degrees Celsius and covered the cake top with aluminium foil . From then on for every 10 mins I kept on checking and the cake was done around 8:55 pm ( at this point only my knife came out clean )…..I felt little absurd that it took nearly 2 hrs …… just wonder where did I went wrong ? Because the cake was really good . May be the consistency of the batter was little loose ( but I remember it is of idli batter consistency) ?? Waiting for your reply eagerly …… I previously baked your sponge cake and it was awesome ( I kept it in the oven for 40 mins) …. Sorry for such a long mail …. Just want to understand each and every step in baking as I am very passionate about baking ….. Thanks

    1. hi shamala. it should not take so long. whenever baking takes a long time, it better to check the temperature in the oven with a thermometer. there are some thermometers meant for ovens. sometimes the oven has a low or high temperature than what you have set. this will affect the baking time. also opening the door many times, cools down the temperature from inside as the cold air rushes from outside in the oven. even if the batter consistency is flowing, it won’t take so long. only cakes which have a lot of flour and ingredients being used will take time.

  29. Hi Dassana!
    I made cake out of this recipe instead of muffins. And my cake sank from the middle. What’s the mistake? Please guide.

    1. there are can be many reasons for the cake sinking in the center. a low oven temperature can cause this. the oven has to be preheated well. then avoid opening the oven door many times. also as soon as the batter is mixed, you need to immediately pour it in the pan and put it in the oven. even mixing of the batter can lead to this.

  30. There has been a lot of wonderful cooking happening in my kitchen lately and I owe it all to you. Very thankful to you Dassana for this amazing work! I am referring to your site almost daily since last 6 months. Cooking had never been this interesting. The step by step pictures are stunning and they really are a great help as it gets lots easier to refer to each step’s results visually. A sincere request for pav bhaji masala, chaat masala, and eggless chocochip / choc cookies. A query – what can we substitute bathua with in Saag recipie. I very well know how it tastes like but can’t think of anything for it’s substitution. It’s hard to find anywhere else and it’s very native to India. My family is a great fan of ‘bathua raita’. I love it. Again, i am immensely thankful to you!

  31. Hi
    I have tried various recipes from you site and they have come very well and my Kids enjoyed them. This is the first time I am trying Muffins and I was a little disappointed. All came well but at the bottom of the muffins and the overall muffin itself was little thick and soft like a rubber. It looks like it had baked well but somehow the texture from middle to bottom of the muffin is not so good. Is it because of the baking or a problem with the batter. I would like to try it again and again but would like to know what could be the problem

    1. thanks niranjan. the texture you are describing, it looks like the muffins were doughy and rubbery. there can be two reasons. one is over mixing of the batter and the other one is the shelf life of the baking soda. since only baking soda is added in the recipe, it has to be active & fresh. a test is done to check the freshness of the baking soda, by mixing 1/4 tsp baking soda with 1/2 tbsp vinegar. its should fizz and bubble. if not, then the baking soda is not fresh. do check on the baking soda. also the batter is a flowing consistency batter. so depending on the quality of flour, the batter can be thick or thin. if the batter looks thick, then just add some more water (about a few tablespoons) to get a flowing batter.

  32. Thanks a lot for all your recipes. I have never failed trying them from your website. This one came out really well and got over in minutes.5 stars

  33. Hi

    Dis doubt id regarding ur vegan pesto recipe.why does it develop a blackish layer on top and also it become hard on top when kept in thefridge.i used rice bran oil and olive oil for making it

    1. hi krutika, blackish color is due to the oxidation from the basil leaves. just add some lemon or lime juice to avoid the black color. hard on top is because you have to cover and keep in the fridge. if you keep open without a lid and for that matter if you keep any chutney also open, it will become hard from top. best is to use olive oil completely. rice bran will give a slight different taste.

  34. Hi dassana, I am fond of all the varieties of recipes on ur website..I Dont have microwave..can u let me know how to bake items on stove top plz..Thanks in advance

    1. for stovetop, you can make cookies on a thick bottomed tava. place the cookies on sim and cover with a pan. then when one side is browned, flip and again cover the pan and cook. though the texture will be different.
      for breads and cakes, you need to have a 5 litre pressure cooker or thick bottomed pot. but then use the cooker or pot only for baking. add 1 cup salt or sand in the cooker or pot. heat it for 5 to 7 minutes. then place the baking tray or pan. for cooker, cover with its lid (remove the gasket and whistle/vent weight) and cook on sim or medium flame. for a pot, cover with the pan’s lid, there should be a small vent in the lid for the steam to escape.

  35. Awesome recipe fr vegetarians & weight watchers like me who even don’t eat egg…..& avoid maida where ever I can….will try today & post pics….loving it !
    Thanks5 stars

  36. Dassana, what can I say? I’ve never ever been dissapointed whenever I’ve tried a recipe from your site. It had been soooo long since I had baked. I decided to try this on a whim. Only I used maida instead of wheat flour and added cocoa too and added some white chocolate chips. The result has been just as awesome. It has been about 10 minutes since I’ve made the cake and it’s almost over. Oh yes! I made it as a cake and not as muffins… but no one’s complaining… 😀
    Thank you very much for this awesome recipe.5 stars

    1. thank you very much medha. what you made is double choco chip cake with the cocoa in it. just awesome 🙂

  37. The muffins look yumm! I have tried making similar recipe where instead of vinegar I used sour buttermilk . The texture and taste dramatically changes! This recipe goes into my to-do list. Thanks!

  38. Hello Dassana,

    I want to try this recipe, but I cant seem to understand how is it so fluffy and soft although you haven’t added eggs or lots of oil. Because all the recipes I have come across so far, call for egg or lots of butter/oil. Also do you add the sugar while it is still on flames or you turn the flame and do the rest of the steps?

    1. the fluffiness is due to the reaction between baking soda and vinegar/lemon juice. i switched off the flame. kept the pan down and then added the sugar and did the rest off the steps. in warm water the sugar dissolves quickly. i have made the recipe with 1/4 cup oil too before. but i felt that the 1/4 cup oil is a bit more, so i reduced it to 3 tbsp.

  39. Hi Dassana,

    Very nice recipe with the wheat flour.can I try this recipe in 9 inch round baking pan and with 3/4th cup sugar added? If so what will be the oven temperature and baking time? How long do they stay good?because I am planning to take this for a trip…

    1. thanks uma. 9 inch baking pan would be too large. i would suggest to bake in a 6.5 to 7.5 inch baking pan even with 3/4 cup sugar added. the time will be around 35 to 40 minutes and the temperature would be the same.

      1. Hello,
        Thank You so much for the yummy recipes and the step by step picture demo, This is the only veg indian website which is just perfect . I tried these muffins and they were just delicious! I have also tried the Nankhatai, chocolate chip cookies , chocolate cake(the flax seed one), and the wholewheat bread and they were all i am just happy that the ingredients you use are all healthy.. I never knew that baking was so easy and fun until I saw your website, you are putting in great efforts for the same! Thanks once again4 stars

        1. thankyou geeta 🙂 for your kind and encouraging words. we are glad to know you liked the mufffins, chocolate chip cookies and the wholewheat bread. keep having fun while baking. you are always welcome.