This eggless chocolate chip muffins recipe is easy to prepare, and perfect for a sweet treat or weekend breakfast. Made with whole wheat flour, these healthy chocolate chip muffins are made in just one bowl and are ready in 30 minutes or less.
Table of Contents
About These Chocolate Chip Muffins
We are chocolate lovers. Place any sweet or dessert with chocolate in front of us, and it gets finished in no time.
I always get so excited when I manage to find Callebaut chocolate chips or chocolate bars on visits to a local store! One bite of the chocolate and you are overwhelmed with the rich, mouthwatering goodness.
I decided to take those delicious chocolate chips and use them in this easy chocolate chip muffins recipe. Eggless and made from whole wheat flour, these simple healthy muffins are soft and light – no one will guess they are vegan!
My parents are convinced I add condensed milk to this muffin recipe, but the only liquids used are water and vinegar.
Double or triple this healthy chocolate chip muffins recipe to serve a crowd or meal prep breakfasts and snacks for the week ahead.
How to Make Chocolate Chip Muffins
1. First, line a muffin tray with 7 to 8 paper muffin liners. If you do not have muffin liners, you can grease the muffin pan with oil instead.
Combine Dry Ingredients
2. Next, combine the dry ingredients using a sieve, including:
- 1 cup whole wheat flour (leveled)
- ½ teaspoon baking soda (leveled)
- A pinch of salt
3. After sifting together your dry ingredients, set them aside in a mixing bowl. Now preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit) for 15 minutes.
Begin Liquid Mixture
4. Next heat ½ cup water in a pan or microwave until it is warm. You want the temperature of the water to be about 45-46 degrees Celsius (113-114.8 degrees Fahrenheit).
5. Then add ½ cup raw sugar to the warm water. You can also use white sugar.
6. Stir until all the sugar dissolves.
7. Now add 3 tablespoons of olive oil or any neutral oil like sunflower oil.
8. Stir and mix very well briskly for 2 to 3 minutes.
9. Then add ½ tablespoon of lemon juice. Swap the lemon juice with apple cider vinegar or white vinegar.
10. Next add 1 teaspoon of vanilla extract or ½ teaspoon of vanilla essence.
11. Stir and mix very well again.
Make Chocolate Chip Muffins Batter
12. Now add the dry ingredients to the wet ingredients.
13. Begin to mix.
14. Continue mixing to a smooth batter, but don’t overdo it! The batter should have a flowing consistency.
Add Chocolate Chips
15. Next add ⅓ cup of chocolate chips. You can add any chocolate chip – dark, semi sweet or even vegan. I used semi-sweet chocolate chips for my recipe.
16. Fold the chocolate chips into the batter.
Bake Chocolate Chip Muffins
17. Now pour or spoon the batter into the muffin liners until ¾ of their capacity.
18. Then place one or two chocolate chips on top, if desired.
19. Now bake the muffins at 180 degrees Celsius (356 degrees Fahrenheit) for 25 to 30 minutes, or until the tops are browned and a tooth pick inserted in the muffins comes out clean.
NOTE: Because oven temperatures vary, keep an eye on your chocolate chip muffins while baking.
Cool and Serve
20. Finally, after 3 to 4 minutes of cooling, remove the muffins from the pan and place on a wire rack so they can continue cooling. Serve these eggless chocolate muffins plain as a sweet snack or as a dessert!
Storage and Leftovers
Store your muffins at room temperature in an airtight container or tightly wrapped with plastic wrap. Your muffins should stay fresh for up to a week if you live in a cold city or town.
If you live in a warm, humid and hot city or place, store at room temperature for only a day or else refrigerate straightaway as soon the muffins cool at room temperature.
You can freeze these choco chip muffins for a month. Thaw at room temperature before serving.
I love to serve these healthy chocolate chip muffins plain as a quick snack or breakfast on the go. You can also serve with milk, ginger tea or coffee.
- These chocolate chip muffins can be baked both in the regular oven and in the convection mode of a microwave oven.
- Feeding a crowd? This recipe yields 7 regular-sized muffins, but you can easily double or triple the recipe. I like to make several at a time to have muffins on hand throughout the week.
- Change up the flavors by substituting dried berries, nuts or dry fruits instead of chocolate chips. Check out my Eggless Blueberry Muffins or these delicious Banana Muffins recipes for more!
- Leavening ingredient: In the recipe only one leavening ingredient is used and that is baking soda. Ensure that your baking soda is fresh, active and within its shelf period. If you prefer, you can reduce the baking soda to ⅓ teaspoon.
For an oven toaster griller aka OTG, heat both the top and bottom heating elements. Then follow this recipe just as you would in a conventional oven. In an OTG, make sure you keep the muffins on the center rack.
I used olive oil, but you can use any neutral flavored oil. You can also use melted butter to eliminate oil altogether.
You can add apple cider vinegar or regular white vinegar.
If your batter becomes too thick, just add about 2 tablespoons to ¼ cup more of water to the mixture.
I used stone ground organic wheat flour, but you also can substitute your flour of choice, including all-purpose or gluten free brands.
More Delicious Muffin Recipes to Try!
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Healthy Chocolate Chip Muffins
- 1 cup whole wheat flour – leveled or 120 grams
- ½ teaspoon baking soda – leveled
- 1 pinch salt
- ⅓ cup chocolate chips – dark or semi-sweet or vegan
- ½ cup warm water
- ½ cup raw sugar or white sugar – 80 to 90 grams
- ½ tablespoon lemon juice or apple cider vinegar or white vinegar
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
- 3 tablespoons 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.
- Take the dry ingredients in a sieve – whole wheat flour, baking soda and a pinch of salt. Sift and keep aside.
- Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit) for 15 minutes. For an OTG, heat both the top and bottom heating elements.
- Heat 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 (113-114.8 degrees Fahrenheit).
- Add sugar to the warm water. Stir so that all the sugar dissolves.
- Now add oil. I used olive oil but you can use any neutral flavored oil. You can also use melted butter. Stir briskly for 2 to 3 minutes mixing the oil evenly with the water.
- Now add lemon juice. You replace lemon juice with apple cider vinegar or white vinegar.
- Add vanilla extract or vanilla essence.
- Stir and mix very well again.
- Add the dry ingredients into the wet ingredients.
- Begin to mix to a smooth batter but don't overdo the mixing part.
- Add chocolate chips and fold it in the batter.
- Pour or spoon the batter in muffin liners until ¾ of their capacity.
- 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 until 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.
- Serve these chocolate muffins plain as a sweet snack or as a dessert. You can also serve with milk, tea or coffee.
- Store your muffins at room temperature in an airtight container or tightly wrapped with plastic wrap. Your muffins should stay fresh for up to a week if you live in a cold city or town.
- If you live in a warm, humid and hot city or place, store at room temperature for only a day or else refrigerate straightaway as soon the muffins cool at room temperature.
- You can freeze these choco chip muffins for a month. Thaw at room temperature before serving.
- Baking: These chocolate chip muffins can be baked both in the regular oven and in the convection mode of a microwave oven. Oven temperatures vary, so keep a check of the time when baking.
- Scaling: This recipe yields 7 regular-sized muffins, but you can easily double or triple the recipe easily.
- Chocolate-chip replacements: Change up the flavors by substituting any dried berries or dry fruit, nuts instead of chocolate chips. You can also use peanut butter chips in place of chocolate chips.
- Oil: I have used olive oil, but you can use any neutral flavored oil. You can also use melted butter to eliminate oil altogether.
- Acidic ingredient: The acidic ingredient here is lemon juice. But you can use apple cider vinegar or regular white vinegar instead of lemon juice.
- Flour: I have used stone ground organic wheat flour, but you can substitute your flour of choice, including all-purpose or gluten free brands.
- Leavening ingredient: There is only one leavening ingredient used in the recipe – baking soda. Make sure that is fresh, active and within its shelf period. If you prefer, you can reduce the baking soda to ⅓ teaspoon.
Nutrition Info (Approximate Values)
This eggless chocolate chip muffins recipe from the archives (July 2015) has been republished and updated on 20 March 2021.
Tried these muffins today!! Turned out toooo good👍👌👌👌
Thanks for this lovely feedback and the rating on the recipe.
Hi dear..what about curd or buttermilk instead of water and vinegar…please suggest
you can use buttermilk instead of vinegar and water. i am not sure about curd as some proportions of the water will change.
If i dont have muffin tray but only liners can make or not?
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.
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.
Welcome Aarti. Glad to know this. Thanks for sharing your positive feedback on recipes.
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.
Thanks Anu. Its as per the recipe and the ingredient used in the recipe.
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 soda
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.
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?
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.
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 mould..so can I make it a night before and shall I refrigerate it or keep it outside only?..one more query, can I used maida instead of whole wheat flour?
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 ⅔ teaspoon. or you can divide batter in 4 parts and add half teaspoon in each portion.
you can use maida.
can I bake them in silicon liners . I do not have muffin tray
you can bhavika.
We have to preheat the oven for how much time?
Nidhi, pre heat for 15 minutes
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
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.
Can I replace oil with butter? I believe the consistency of the batter would change right?
you can. the consistency will change slightly and not much.
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… 🙂
welcome deepa. glad to know this. thanks for sharing positive feedback on cake recipes.
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 ?
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.
Thank you a lot
Tried this recipe today.it came out very well.the texture and taste were awesome. .Thanks for sharing such à simple and healthy recipe.
thanks subhashini 🙂 for you positive and encouraging feedback. you are welcome.
HI you know me right rina. I love ur recipe. Muffins are my favourite. Thanks a lots.
welcome and thankyou rina 🙂
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.
thank you much sakthi.
can u pl. tell me if I can use ½ cup milk instead of water?
mili, yes you can use.
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!!
very pleased to know this thankyou for your kind and encouraging word.
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.
thankyou lopamudra 🙂
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
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.
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
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 ½ tsp eno. baking soda is also called as cooking soda. in hindi we call it ‘meetha soda’. you can buy any brand.
i m having the confusion with the tablespoon and teaspoon can anyone please help me out.
teaspoon is a smaller spoon than a tablespoon. 3 teaspoons is equal to 1 tablespoon. you can easily these measuring spoons in the markets.
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.
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.
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?
thanks sai for the positive feedback. could be the reason that since less sugar was used, the batter was not liquidy.
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.
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.
I was wondering if I could make these into marbled muffins? If yes, then how much cocoa powder should I add?
you can give a try. 2 tbsp should be fine. just increase the quantity of water a bit and add about ⅔ to ¾ tbsp lemon juice.
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 😉
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 🙂
Hi Dassana, can I use regular dark chocolate instead of choco chips.?
rupali, yes you can. just crush it coarsely into small pieces.
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 ½ tsp as per recipe. I don’t know what went wrong.
thanks priya. ½ tsp will give a faint aroma and taste of baking soda for 1 cup of flour and its not overpowering as the lemon juice helps in reducing the aroma. 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 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.
hi dassana, thanks for this wonderful receipe.my 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
welcome chitra. nice to know this. thanks for sharing your positive feedback.
Superb I ll surely try this…
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 🙂
thanks ritz for sharing positive feedback on recipes. nice to know this.
I love those chocolate chip muffins very much, Thank you for sharing it with us.
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?
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.
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 🙂
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.
Thanks, Dassana. Your prompt replies are one more reason we love your blog.
Excellent recipe! Will try and let you know how it turns out 🙂
thanks and do let me know.
I made cake out of this recipe instead of muffins. And my cake sank from the middle. What’s the mistake? Please guide.
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.
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!
thanks a lot sonal. have replied to you on your fb message as well. will add the requested recipes.
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
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 ¼ tsp baking soda with ½ 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.
Thank u for da quick response……tried ur choco muffin recipe today…..came out very well.
welcome and thank you krutika 🙂
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.
thank you very much and welcome.
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 !
welcome pooja. thanks for your kind words. yes do share the pics.
Thanks dassana 🙂
can i make this recipe in an normal microwave oven.. pls help..
vijaya, you can make in convection mode of microwave oven.
Very nice recipe. Loved it.
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.
thank you very much medha. what you made is double choco chip cake with the cocoa in it. just awesome 🙂
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!
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?
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 ¼ cup oil too before. but i felt that the ¼ cup oil is a bit more, so i reduced it to 3 tbsp.
They look so tempting they are better than readymade muffin pack mix.
Very nice recipe with the wheat flour.can I try this recipe in 9 inch round baking pan and with ¾ 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.
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 ¾ cup sugar added. the time will be around 35 to 40 minutes and the temperature would be the same.
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 superb..plus 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 again
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.