Bakery Style Eggless Chocolate Muffins | Step by Step Recipe | LIVE | Crazy Chef Kishan #muffins
Kishan Hindocha
0:00 / 0:00
Bakery Style Eggless Chocolate Muffins | Step by Step Recipe | LIVE | Crazy Chef Kishan #muffins
1 805 просмотров · Трансляция закончилась 11 дн. назад
Kishan Hindocha
17,5 тыс. подписчиков
1 805 просмотров · Трансляция закончилась 11 дн. назад
Eggless Bakery-Style Chocolate Muffins 🍫
Ingredients
• Maida – 100 g
• Cocoa powder – 17 g
• Caster sugar – 95 g
• Thick curd – 67 g
• Milk – 67 g
• Neutral oil – 47 g
• Baking powder – 3.3 g
• Baking soda – 1.3 g
• Salt – 0.7 g
• Vanilla extract – 2.7 g
• Chocolate chips – 53 g
Yield: 5–6 large muffins
Method
1. Preheat the oven to 200°C and line a muffin tray.
2. Sift maida, cocoa powder, baking powder, baking soda and salt.
3. Whisk curd and sugar until smooth. Add milk, oil and vanilla.
4. Fold in the dry ingredients until just combined. Mix in the chocolate chips.
5. Fill muffin liners ¾–⅘ full and top with extra chocolate chips if desired.
6. Bake at 200°C for 5 minutes, then reduce to 175°C and bake for another 12–18 minutes, until done.
Bakery-Style Chocolate Muffins with egg🍫🧁
Ingredients
• Maida – 100 g
• Cocoa powder – 17 g
• Caster sugar – 95 g
• Eggs – 2 (approximately 100 g without shells)
• Milk – 40 g
• Neutral oil – 47 g
• Baking powder – 3.3 g
• Baking soda – 0.5 g
• Salt – 0.7 g
• Vanilla extract – 2.7 g
• Chocolate chips/chunks – 53 g
Yield: Approximately 5–6 large muffins
Method
Preheat the oven to 200°C and line a muffin tray. Sift together maida, cocoa powder, baking powder, baking soda and salt. In a separate bowl, whisk the eggs and sugar until slightly thick, then add milk, oil and vanilla and mix well. Gently fold in the dry ingredients until just combined, then fold in the chocolate chips. Divide the batter between muffin liners, filling each ¾–⅘ full. Bake at 200°C for 5 minutes, then reduce to 175°C and bake for another 12–18 minutes, or until a skewer inserted into the cake portion comes out without raw batter.
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