Indulge in the delightful goodness of eggless and oven-free chocolate muffins. These moist, fluffy and spongy chocolate muffins flavored with cocoa powder, ghee and pumpkin spice are perfect for those with dietary restrictions or limited baking equipment.
Satisfy your cravings for chocolate with these homemade chocolate muffins that are made without eggs and without oven and taste incredibly delicious.
Each bite of these smooth-textured eggless chocolate muffins is an extraordinary treat that is filled with richness of chocolate.
Make a perfect treat for any occasion or a delightful accompaniment to your morning coffee or tea by using this recipe of chocolate muffins. Enjoy the chocolaty goodness guilt-free!
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Why Would You Love This Recipe?
- Bursting with Chocolate flavor.
- Soft, decadent and gooey muffins made without egg.
- Easy recipe to make muffins without oven.
- Kids Friendly
- Scalable Recipe
- Customizable Recipe
- The Best Eggless Chocolate Muffins Recipe Ever!
Ingredients
- Cocoa Powder- adds perfect chocolate flavor and since cocoa powder is slightly bitter, the cookies are not very sugary. I have used Cadbury's Cocoa powder. You may use any good quality local brand. If you don't have cocoa powder, melted or room temperature chocolate works well too.
- Flour-This recipe uses all purpose flour. For healthy muffins, I highly recommend using Wheat flour or gf ragi flour. The texture of muffins won't be the same. The wheat and ragi flour are denser than APF and the muffins or cake made using them are dense too. Either you be religious with the fat/ oil part or use APF for very soft muffins.
- Milk-Low fat Milk works great. You may use dairy free milk like almond, soy or coconut milk to make it vegan.
- Sugar- I have used white granulated sugar. The powdered sugar or brown sugar would work as well. For low calorie muffins, you may use sugar free sugar.
- Ghee- I love creating recipes using Ghee. I didn't know ghee would work its charm on muffins. I am glad I used ghee. You may skip it totally as adding it is optional.
- Butter- I have used salted butter at room temperature. If you are using unsalted butter, add salt in the recipe. You may use vegan butter to make these muffins vegan.
- Lemon Juice- I have added some lemon juice to add tangy flavor. You may add lemon or orange zest too.
- Pumpkin Spice- I had used homemade pumpkin spice. If you don't have pumpkin spice, you may add cardamom and cinnamon powder.
- Leavening Agents- Baking soda or baking powder work best for making air pocket in muffins.
Variations
- Add Chocolate Chips- If you love chocolate flavor, add more chocolate in the form of choco chips.
- Add Vanilla essence- I didn't have vanilla essence at the time of making recipes. But it's a nice addition to have aromatic muffins.
- Add Mashed Fruit- For making healthy muffins for kids, feel free to add mashed banana, apple sauce, pumpkin puree or berries. You may like the popular post of Pumpkin Muffins Without refined sugar.
Expert Tips
- The stove top wok is very hot and be cautious to use gloves when handling it.
- Since eggs contribute to the structure of baked goods and this recipe is made without eggs, consider adding a bit more baking powder or baking soda to help the muffins rise properly.
- Mix the dry ingredients separately and the wet ingredients separately before combining them. Be sure to mix the batter well but avoid overmixing, as it can result in dense muffins.
- Since I am not using oven, the baking time would vary depending upon the kind of utensil you use. I recommend using a heavy bottomed wok for best results.
- After baking using non-oven method, let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. This will prevent them from becoming soggy.
Storage Suggestions
I had a small batch of these chocolate muffins and didn't have any leftovers. If you have any leftovers, transfer the cooled muffins to an airtight container. Line the container with parchment paper or place muffin liners between the muffins to prevent them from sticking together. If you plan to consume the muffins on the same day, you can store them at room temperature. Make sure the storage area is cool, dry, and away from direct sunlight or heat sources.
If you want to store the muffins for 3-4 days, you may place them in the refrigerator.
I don't recommend freezing the muffins as they would be denser and lose the original flavor and texture.
Recipe FAQs
Cooling off muffins for 5-10 min is considered the optimal.
It takes around 15-20 min and depends more on the utensil you use for stove top baking method.
How to make Chocolate Muffins without oven
For baking without oven, you may choose from the following options:
You'll need a stove-top-friendly pan with a lid, such as a deep skillet or a Dutch oven. Make sure it has a tight-fitting lid. I have used a heavy bottomed wok (Kadai) with a lid. you may also use pressure cooker with a lid (make sure to remove the whistle so that there is no pressure built up)
Step 1 Combine Wet Ingredients
In a large bowl, add butter, sugar and little milk. Mix it well till its a smooth mixture. Add ghee and mix again.
Step 2 Add Dry Ingredients
Add lemon juice and pumpkin spice to the wet ingredients. Sieve dry ingredients-flour, cocoa powder and baking soda into the wet ingredients.
Step 3 Mix Gently Wet and Dry Ingredients
Mix gently the dry and wet ingredients. Add more milk if needed to make a smooth mixture.
Step 4 Ready the Stove Oven
In a large heavy bottomed wok, add salt at the bottom and top it with small steel bowl and pre heat for 15 min with a lid. Since wok would be very hot, be cautious and use gloves.
Once heated, place the batter into small bowls and place the bowls in the wok over a small plate.
Cover the wok with a lid. Perform toothpick clean test to know if muffins are done.
Step 5 Serve It
Team the soft and decadent eggless chocolate muffins with a cup of tea or coffee.
You may also like-
More Eggless Healthy Desserts-
- Air Fryer Fried Bananas {Maple Cinnamon Caramelized}
- Air Fryer Grilled Peaches {Vegan, Gluten Free}
- Sugar Free Pumpkin Muffins Recipe {Eggless, Healthy With Jaggery}
- Easy Whole-Wheat Apple Cobbler {Eggless, Healthy}
- Pumpkin Pancakes Without Eggs {Easy and Healthy}
- Chocolate Biscuit Pudding {Eggless Pudding, No Bake}
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Chocolate Muffins | How to make Eggless Chocolate Muffins without oven
Equipment
- 1 Mixing bowl
- 1 heavy bottomed wok deep large pan would also work
Ingredients
- ¾ cup sugar can increase it
- 1 cup All purpose flour (maida)
- 1 cup cocoa powder
- 1 tablespoon butter
- 1 tablespoon Desi ghee you may use refined oil
- 1 tsp Pumpkin Spice Mix of cardamom, cinnamon, ginger and clove powdered
- 200 gm salt for layering up in Kadai
- 1 teaspoon baking powder
- a pinch baking soda
- ½ teaspoon salt optional
- 1 teaspoon Lemon Juice
Instructions
- Gather all the ingredients .
- Take a large bowl and add cold butter in it. if butter is salted, you may skip adding salt.
- Add sugar to it.
- Mix well for 5 - 7 minutes. Add little milk to blend them easily. Since butter is cold, it takes time and effort.
- Add desi ghee and mix well.
- Add the pumpkin spices.
- Add lemon juice.
- Take a sieve and add All purpose flour to it.
- Add cocoa powder to the same sieve.
- Add baking powder and a pinch of baking soda
- Sieve it fully.
- Mix by cut and fold method. So here dont overdo while mixing as it can make a flat muffin instead of fluffy ones. Add more milk to have a smooth mixture.
- Finally the mixture looks like this.
- Transfer it to paper cups and fill till ¾ th capacity so that they have enough space to rise.
- Pre heat Kadai with heavy bottom and add normal salt to it. Mine looks pinkish as I have used same salt in baking other dishes.
- Place the muffin plate on top of bowl in kadia. Cover it completely for 15 minutes.
- You may check in between and once the knife in center comes clean, we are done.
- Take the plate carefully out and prepare another batch. Let it cool.
- The delicious eggless Chocolate Muffins are ready!! Enjoy!!
Notes
- The stove top wok is very hot and be cautious to use gloves when handling it.
- Since eggs contribute to the structure of baked goods and this recipe is made without eggs, consider adding a bit more baking powder or baking soda to help the muffins rise properly.
- Mix the dry ingredients separately and the wet ingredients separately before combining them. Be sure to mix the batter well but avoid overmixing, as it can result in dense muffins.
- Since I am not using oven, the baking time would vary depending upon the kind of utensil you use. I recommend using a heavy bottomed wok for best results.
- After baking using non-oven method, let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. This will prevent them from becoming soggy
| Nutrition Facts | |
|---|---|
| Serving size: 1 muffin | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 148 |
| % Daily Value* | |
| Total Fat 4.8g | 6% |
| Saturated Fat 2.9g | 15% |
| Cholesterol 8mg | 3% |
| Sodium 27mg | 1% |
| Total Carbohydrate 29g | 11% |
| Dietary Fiber 3.7g | 13% |
| Total Sugars 20.4g | |
| Protein 3.5g | |
| Vitamin D 1mcg | 6% |
| Calcium 50mg | 4% |
| Iron 2mg | 9% |
| Potassium 182mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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