Ingredients for Eggless Milkless Chocolate Muffins
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- ½ cup vegetable oil
- 1 cup water
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
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How to Make Eggless Milkless Chocolate Muffins
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper muffin liners.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Ensure all dry ingredients are well combined.
- Add 1 cup granulated sugar to the dry ingredients and mix until evenly distributed.
- In a separate bowl, whisk together ½ cup vegetable oil, 1 cup water, and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Evenly spoon the batter into the prepared muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around the 20-minute mark.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
101g
Fat
7g
Carbs
15g