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.
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.