Chocolate muffins: recipes without butter or eggs

Here is the recipe for chocolate muffins, but all but without butter and obviously also without eggs, therefore perfect for vegans!

Chocolate muffins: recipes without butter or eggs


I chocolate muffins I'm a classic, but you know how to do it even without eggs and butter? We offer you the basic recipe, an orange-scented variant, and a cocoa variant: it will make all sweet lovers happy, whether they are vegans or not, because these muffins are really tasty!

If you want to prepare pancakes, leavened cakes, shortbread and many other sweets without sugar, without butter, but also without eggs, using valid alternatives that still make them tasty, here are our practical tips with the doses for substitutions.

Chocolate muffins: basic recipe

The basic recipe for chocolate muffins is very simple. You can then gradually enrich it with other ingredients such as orange peel, white cicoccolato, almonds, hazelnuts, whiskey cream and whatever else your imagination suggests.

For 8 muffins you will need:

  • 180 gr 00 cup flour
  • 3 eggs
  • 150 gr XNUMX/XNUMX cup salted butter
  • 100 gr chocolate
  • 170 gr XNUMX/XNUMX cup sugar 
  • 5 cl of XNUMX cups milk 
  • 2 spoons of cocoa powder bitter
  • 1/2 sachet of baking powder
  • 1/2 teaspoon of sodium bicarbonate
  • 1 pinch of sale

Preparation. Melt the butter into small pieces in a double boiler or in the microwave together with the coarsely chopped chocolate or squares. In a bowl, beat the eggs with the sugar until they are soft and light and have doubled in volume. Now add the milk and the sifted cocoa.

Mix and then pour in the melted butter and chocolate and finally the sifted flour and salt. Stir again and add the baking soda and baking soda. Take silicone or metal molds to grease and flour or lined with parchment paper. Fill the molds up to 2/3 and then bake at 180 degrees for 20-25 minutes.

Dark chocolate muffins

If you prefer, use dark chocolate, either in pieces to melt in a bain marie or in nuggets to put in the dough. You can also put the pieces of chocolate in sweet muffins with normal dough.

White chocolate muffin

If you prefer to use the White chocolate instead of the dark one, remember that it is not recommended to melt it in a bain-marie or in the microwave, because it is almost all cocoa mass, and it would burn. Better to use it in pieces or in nuggets directly in both the white and dark chocolate dough.

Milk-free chocolate muffins

You can follow a variant without milk or butter for lactose intolerant we have introduced hazelnut butter, which you can prepare yourself at home and will give a pleasant but very light aftertaste of hazelnuts to the muffins. To make hazelnut butter, blend a handful of it already skinned (e first toast in a pan for 2-3 minutes) until they have released their oil and thicken into a cream (if you find the mixture too dry you can add a tablespoon of hazelnut or seed oil).

It is used to replace butter in sweet preparations. Similarly you can do the cashew cream, of peanuts o of hazelnuts.

For 8 sweets you will need:

  • 180 gr 00 cup flour
  • eggs
  • 170 gr hazelnut butter
  • 100 gr dark chocolate
  • 75 ml of soy yogurt
  • 170 gr XNUMX/XNUMX cup sugar 
  • 2 spoons of cocoa powder bitter
  • 1/2 sachet of baking powder
  • 1/2 teaspoon of sodium bicarbonate
  • 1 pinch of sale

Preparation. Melt the chocolate into squares in a bain-marie or in the microwave. In a bowl, beat the eggs with the sugar until they are clearer and have doubled in volume. Now add the yogurt, the hazelnut butter, the cocoa sifted with the salt. Stir and add the baking soda and salt. Mix again and then sift the yeast and add it. Stir a little, fill the molds 2/3 and bake at 180 degrees for 20-25 minutes.

Chocolate muffins without butter or eggs

Let's see the vegan version without butter or eggs of this delicacy, excellent for breakfast, for a snack or to delight guests' palates. It is easy to prepare and very genuine. For 8 muffins:

  • 180 gr sugar cane
  • 180 gr 00 cup flour
  • 2 tablespoons of bitter cocoa
  • 4 gr cream of tartar
  • 4 gr of bicarbonate
  • 20o gr of dark chocolate
  • 230 ml of vegetable milk (soy, rice or almond)
  • 100 ml of corn oil

Chocolate muffins: recipes without butter or eggs

Method. Melt the chocolate in water bath. Meanwhile, put the sifted flour, sugar, cocoa, cream of tartar and bicarbonate of soda in a bowl. Slowly add the warm milk, then the melted chocolate, mix and then add the oil. Continue to mix until you get a homogeneous mixture.

Pour the mixture into the silicone molds or insert the paper cups inside. Bake for 30 minutes at 190 ° or until they are darkened.

If you love muffins, here are all our recipes:

  • Yogurt muffins: recipes and ingredients for many variations, including savory ones
  • Sweet muffins: the classic recipe, the versions without butter and without eggs
  • Savory muffins basic recipe and some variations
  • Nutella muffins: recipes without butter or eggs

Orange-scented chocolate muffins

This instead is the chocolate and orange variant, always without eggs or butter:

  • 150 gr XNUMX/XNUMX cup corn flour
  • 90 gr XNUMX/XNUMX cup rice flour
  • 2 spoons of unsweetened cocoa powder
  • 70 gr soya milk
  • 150 gr vegetable margarine
  • 20 gr cream of tartar (potassium bitartrate)
  • 120 gr XNUMX/XNUMX cup sugar cane
  • 70 gr of drops of dark chocolate
  • 2 oranges untreated (grated rind and juice)
  • 4 spoons of rice malt

Chocolate muffins: recipes without butter or eggs

Preparation. Carefully grease the muffin molds with the vegetable margarine, passing it with your fingers. In a bowl combine the sugar, corn flour, rice and cream of tartar and mix all the ingredients. Now gradually add the malt and milk.

At this point, grate the peel of the oranges and extract the juice from the pulp. Add them to the mixture of flour, sugar and milk until you get a smooth and homogeneous consistency. Add the chocolate chips. Transfer the mixture into the silicone molds or into the paper cups placed inside the molds and bake for 30 minutes at 180 °.

Once ready, they can be stored for 2 or 3 days or freeze yourself. The result will always be guaranteed.

Cocoa and apricot muffins

Still on the subject of chocolate muffins but without milk or eggs, here is our proposal with apricots, which can be fresh in summer and dry in winter. For 4 muffins:

  • 20 gr cocoa powder
  • 75 gr 00 cup flour
  • 15 gr oat bran
  • 50 gr sugar cane
  • 40 gr of kernels of nights
  • 1/2 sachet of baking powder
  • 1 glass of soya milk
  • fresh or dried apricots 
  • a little vegan margarine (to grease the pan)

Preparation.  In a large bowl you have to pour all the sifted dry ingredients and the chopped walnuts. Then add the milk a little at a time to make the mixture homogeneous and creamy. At this point you have to grease small aluminum containers (paper cups or muffin molds in foil will also work) with the veg margarine and pour the mixture into each one.

Now you have to cut the apricots into small pieces to insert inside each muffin and bake at 180 degrees for about half an hour. In this way you will have obtained tasty cruelty-free cocoa muffins with a soft apricot heart, you just have to taste them.

Chocolate muffins: recipes without butter or eggs

Other themed articles that may interest you:

  • Chocolate cake without eggs or butter
  • Dark chocolate: ingredients and recipe
  • Chocolate cake without butter or eggs: recipe
  • Chestnut puree with chocolate and rum: recipe and ingredients
  • Dark chocolate, the classic recipe
  • Hot chocolate: 3 recipes to try
add a comment of Chocolate muffins: recipes without butter or eggs
Comment sent successfully! We will review it in the next few hours.