Eggless Chocolate Muffins

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By Sneji
February 10, 2021

Sometimes we don’t have eggs at home, but you want to make something sweet for your family. Today I suggest a different way to make wonderful muffins.

I replaced the eggs and oil with mayonnaise. Like you know the mayonnaise is made of eggs and oil, therefore it’s a great substitution for these two ingredients.

I also used a soft drink in my batter. It helps make the muffin more airy and it can add to the taste if you use sprite or orange Fanta for example, it depends on your preference. I used a 7 Up.

I decorated my muffins with my favorite frosting made with cream cheese and butter. It is very easy to decorate, tasty and stays beautifully on the muffins. Finally I finished my decoration with chocolate covered strawberries. They are wonderful. Fresh strawberries and delicious chocolate with cheese cream and fluffy muffins – that is a delicious combination! Make something different! Make something beautiful! Make something delicious.

Ingredients

Muffins

  • 2 cups flour
  • ⅓ cup cocoa powder
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup sugar
  • ½ cup mayonnaise
  • 1 tbsp vanilla extract
  • 250 ml soft drink ( 7 Up )

Frosting

  • 250 g cream cheese
  • 120 g unsalted butter, softened
  • ½ tsp vanilla extract
  • 2 cups powdered sugar

Chocolate Covered Strawberries

  • 300 g strawberries
  • 200 g dark chocolate
  • 20 g red chocolate

Instructions

Muffins

  • Preheat the oven to 350°F.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt and sugar.
  • Add the mayonnaise and vanilla extract. Stir together and add the soft drink adding it in two parts. Stir until smooth.
  • Divide the batter among the muffin cups fitted with paper liners (about three-quarters full).Bake until the tops bounce back when lightly pressed, 20-25 minutes. Let cool completely.

Frosting

  • With a handheld mixer beat the cream cheese, butter and vanilla extract together until smooth. Add the powdered sugar and mix until fully combined. Leave in the refrigerator for about 30 minutes.

Chocolate Covered Strawberry

  • Firstly, prepare your sheet pan with parchment paper. Your strawberries have to be at room temperature, washed and dried. You must temper your chocolate. When everything is ready you can dip as many strawberries as possible before your chocolate starts getting too cold. If your chocolate starts getting too cold, re-heat it for 5 seconds and stir to prevent over-heating.
  • Hold the strawberry by the stem and dip it into the chocolate. Place the strawberry onto the parchment paper and then after 5 seconds pick it up and move it over a few centimetres to remove the extra chocolate. This prevents too much chocolate from pooling around the berry and making a huge flat spot at the bottom. For a drizzle, you can temper some colored chocolate. You can use a piping bag with the tip barely snipped off for a super-fine drizzle.

Now, you are ready to decorate your muffins!

Bon Appétit!

Eggless Chocolate Muffins

Sometimes we don’t have eggs at home, but you want to make something sweet for your family. Today I suggest a different way to make wonderful muffins.
Prep Time50 minutes
Cook Time25 minutes
Course: Dessert
Servings: 12
Author: Sneji

Ingredients

Muffins

  • 2 cups flour
  • cup cocoa powder
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup sugar
  • ½ cup mayonnaise
  • 1 tbsp vanilla extract
  • 250 ml soft drink ( 7 Up )

Frosting

  • 250 g cream cheese
  • 120 g unsalted butter, softened
  • ½ tsp vanilla extract
  • 2 cups powdered sugar

Chocolate Covered Strawberries

  • 300 g strawberries
  • 200 g dark chocolate
  • 20 g red chocolate

Instructions

Muffins

  • Preheat the oven to 350°F.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt and sugar.
  • Add the mayonnaise and vanilla extract. Stir together and add the soft drink adding it in two parts. Stir until smooth.
  • Divide the batter among the muffin cups fitted with paper liners (about three-quarters full).Bake until the tops bounce back when lightly pressed, 20-25 minutes. Let cool completely.

Frosting

  • With a handheld mixer beat the cream cheese, butter and vanilla extract together until smooth. Add the powdered sugar and mix until fully combined. Leave in the refrigerator for about 30 minutes.

Chocolate Covered Strawberry

  • Firstly, prepare your sheet pan with parchment paper. Your strawberries have to be at room temperature, washed and dried. You must temper your chocolate. When everything is ready you can dip as many strawberries as possible before your chocolate starts getting too cold. If your chocolate starts getting too cold, re-heat it for 5 seconds and stir to prevent over-heating.
  • Hold the strawberry by the stem and dip it into the chocolate. Place the strawberry onto the parchment paper and then after 5 seconds pick it up and move it over a few centimetres to remove the extra chocolate. This prevents too much chocolate from pooling around the berry and making a huge flat spot at the bottom. For a drizzle, you can temper some colored chocolate. You can use a piping bag with the tip barely snipped off for a super-fine drizzle.

Now, you are ready to decorate your muffins!

    Bon Appétit!

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