Eggless Whole Wheat Chocolate Muffins
Eggless + Whole Wheat + Chocochips + Nutella center - these chocolate muffins are indeed a treat!
Servings 12 muffins
Ingredients
- 280 g whole wheat flour
- 30 g cornflour
- 50 g Unsweetened Cocoa Powder
- 150 g Caster Sugar
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 60 ml plain thick yoghurt - or 1 large egg
- 240 ml buttermilk - or make your own with 240 ml milk and 1 tsp vinegar
- 120 ml Oil
- 1 tsp vanilla extract
- 100 g chocolate chips
- 12 tsp Nutella - approx. 80-100 grams
- 5-6 tbsp milk - as required
Instructions
- Preheat your oven to 200°C. Prepare a 12-muffin pan with liners.
- Sift your whole wheat flour and cornflour together for at least 3-4 times. Add cocoa powder, baking powder, baking soda and salt and sift it all together once to combine.
- In a large bowl, mix buttermilk, yoghurt and sugar for couple minutes with a whisk. Add oil and vanilla and whisk it together till well combined and emulsified.
- Add the dry ingredients to the bowl and gently mix together with a spatula. Fold in the chocolate chips into the batter. If the batter feels really thick, add 5-6 tbsp of milk till you get the right consistency.
- With a ice cream scoop, add 1 tbsp worth batter into each muffin liner and gently spread it so it completely covers the bottom.
- Add 1 tsp of Nutella in the center of each muffin batter.
- Add 1 tbsp worth batter over the top of Nutella and spread it gently to cover it completely.
- You can drizzle some more Nutella on top or add some chocolate chips or chopped chocolate on top.
- Bake the muffins at 200°C for 15-17 minutes till a toothpick inserted comes out clean. (Insert it towards the edge so you don't mistake Nutella for wet batter).
- Remove from oven and let it cool for 5 minutes in pan before removing the muffins to cool over a wire rack.