Is your child allergic to eggs? Is there anyone in your family who is allergic to this food? If so, you’ll enjoy this recipe. These are rich and fluffy egg-free chocolate muffins that everyone at home will like, particularly children. They are suitable for the whole family because the taste is delicious and the absence of the egg is not noticeable. Sure, preparing this recipe for muffins without eggs brings great joy to the person who cannot consume this ingredient.
The preparation of this recipe for egg-free chocolate muffins is very easy, as you can see below. Simply ensure that the products you use do not contain traces of egg, particularly if the allergic person is badly affected. Special care must be taken with ingredients that, on the surface, do not appear to contain eggs. Some yeast brands, such as Royal, can, for example, contain traces of egg. The one sold by Mercadona, on the other hand, is free of egg and milk traces. If you are wary of the yeast you have at home, you can substitute baking soda.
Some flours can contain egg traces. If the allergic person who is going to eat the muffins does not admit the traces either, make sure that the flour you use is free of them. The same is true for butter, chocolate chips, and cocoa; you must ensure that they do not contain any eggs.
If the individual who will be eating this dessert has a severe egg allergy, we should check the cleanliness of the kitchen utensils that we will be using. In this manner, we prevent cross-contamination, which happens when a tool contaminates the muffin dough due to prior contact with the egg. Making a good mise en place is therefore important in this form of a recipe.
Utensils needed for egg-free chocolate muffins
- Food processor or electric rods. It can be done with manual rods, but we will get a little tired.
- A bowl to mix the ingredients
- Wooden or silicone spatula
- Capsules for muffins or muffins
- Metal or silicone tray
- Pastry bag (optional)
- 110 g creamy butter
- 150g sugar
- 180g milk
- 50 g cocoa powder
- 240 g of pastry flour
- 1/2 sachet of baking powder or a level teaspoon of baking soda
- 70 g of chocolate chips or drops
- 1 pinch of salt
Making Eggless Chocolate Muffins
- We begin by preheating the oven to 180oF with heat settings on high and low. There is no need to use the fan.
- The next step is to sift the flour, yeast, cocoa, and salt into a mixing bowl, which is the dry ingredients. We have them reserved.
- The wet ingredients for our Eggless Chocolate Muffin recipe are mixed. To begin, we use electric rods or a food processor to mix the butter and sugar.
- When the mixture has turned pale yellow and is slightly fluffy, gradually add the milk and continue to beat until the ingredients are fully combined.
- Then, using a wooden or silicone spatula, we add the previously sifted dry ingredients. We travel smoothly and stop unnecessary pounding.
- Finally, we add the chocolate chips and thoroughly blend them in.
- Then, in a rigid mold, we place 12 muffin slips or muffin pods. This mold is needed so that the capsules do not open during cooking. If we don't have it, we put the capsules on the oven tray two by two. Each capsule may also be put in its own flanera.
- We fill the capsules to 2/3 capacity with our egg-free chocolate muffin batter. Take care! They come out if we overfill them.
- We bake the muffins for about 20-25 minutes at 180o. After 20 minutes of baking, a toothpick or skewer may be used to check for doneness. If no raw dough sticks to it after sticking it into a muffin, they are finished. If not, we leave them for a few minutes longer. Overbaking the muffins can cause them to dry out.
- When the muffins are finished, we remove them from the oven and set them aside for a few minutes to cool. We move them to a rack and wait for them to cool fully so we don't get burned when we take them.
Decorating Eggless Chocolate Muffins
- As seen in the picture, you can use a small amount of icing sugar.
- If we have time and want to make them even more delectable, we can coat them in a dark chocolate ganache. If you do decide to decorate them this way, make sure that all of the ingredients they use are free of traces of egg.
- Do you like cream? Top each muffin with a dollop of chantilly cream.
- When filling the capsules with dough, we must be careful not to stain the sides, as this dough burns in the oven during cooking, resulting in ugly muffins. As a result, it is best to fill the molds with a pastry container. Obviously, try to put the same amount in each one.
- If you have a strong pulse and don't mind staining the edges, you can make ice cream scoops with a scoop. This ensures that you always use the same amount of dough in each mold.
- Bake the muffins easily if you use baking soda instead of baking powder (also known as baking powder or, more technically, raising agent). The explanation for this is that when bicarbonate comes into contact with an acidic medium, such as pure cocoa, it is instantly activated. Chemical yeast, on the other hand, does not do this because it requires heat to begin releasing the gas that causes our doughs to grow.
- When using baking soda, a pinch of salt is not needed.
- Keep the chocolate muffins in a metal jar and away from the refrigerator. They'll keep you tender and juicy for a few days.
Nutrition InformationYield 12 Serving Size 12
Amount Per Serving Calories 290Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 33mgSodium 286mgCarbohydrates 37gFiber 2gSugar 19gProtein 4g