Eggless Chocolate Orange Marmalade Muffins: Soft, Zesty & Delicious
45 minutes
1205 reads
About Eggless Chocolate Orange Marmalade Muffins: Soft, Zesty & Delicious
Indulge in the irresistible softness and delightful flavor of these eggless chocolate orange marmalade muffins – the perfect breakfast or snack! These melt-in-your-mouth muffins are surprisingly easy to make, and the absence of eggs makes them accessible to everyone.The secret to their unique charm? A captivating sweet aroma and the bright, zesty taste of candied orange peel woven into every bite. The rich chocolate base beautifully complements the citrus notes, creating a flavor harmony you won't soon forget.Perfect for weekend baking or a special treat, these muffins are sure to become a family favorite. Get ready for rave reviews!
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See the 30-Day PlanRecipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Dry Ingredients
- 1 1/4 cup All-Purpose Flour -2 tbsp reserved for dusting
- 2 tbsp Corn Flour
- 3 tbsp Cocoa Powder unsweetened
- 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt don't skip this; it enhances the flavors.
Wet Ingredients
- 3/4 cup Sugar powdered
- 1/2 cup Yogurt unsweetened; use a thick greek yogurt for best results
- 1 tsp Vanilla Extract
- 1/4 cup Vegetable Oil
- 1/4 cup Milk cold milk
Flavor Boosters
- 2 tbsp Orange Marmalade
- 1 tbsp Honey
- 1 tbsp Vinegar white
- 3 tbsp Almonds for topping, sliced
Instructions
Prepare the Dry Ingredients
- Sift together the all-purpose flour, cornstarch, cocoa powder, baking powder, baking soda, and salt into a large bowl. Set aside.
Combine Wet Ingredients
- In a separate bowl, whisk together the powdered sugar, yogurt, vanilla extract, and oil until the sugar is fully dissolved.
Combine Wet and Dry
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
Add Milk and Mix
- Stir in the cold milk until a thick, pourable batter forms.
Incorporate Flavor Boosters
- Add the orange marmalade, honey, and white vinegar to the batter. Mix well to combine.
Prepare the Muffin Tin
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and lightly flour the tin.
Fill and Top
- Fill each muffin cup about 2/3 full with batter. Sprinkle with sliced almonds.
Bake
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Recipe Notes
Expert Tips for Perfect Eggless Muffins
- Don't Overmix: Overmixing develops gluten and can result in tough muffins. Mix until just combined.
- Room Temperature Ingredients: Using room temperature ingredients ensures even baking and a better rise.
- Check for Doneness: Use a toothpick to check if the muffins are baked through. If it comes out clean, they're ready.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
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Recipe Nutrition
Calories: 310kcalCarbohydrates: 47gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 1mgFiber: 1gSugar: 30g
Avni Arora
Articles: 6
4 Comments
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Absolutely fantastic! Thanks for the recipe.
This looks so good! Appreciate the share.
What a delicious recipe! Thanks for posting.
This looks amazing! Thanks for sharing.