Easy Chocolate Chip Muffins Recipe – Microwave & Eggless

Last Updated on 2 months by Neha Deshmukh

Easy Chocolate Chip Muffins Recipe – Microwave & Eggless

Hey everyone! If you’re anything like me, sometimes you just need a little something sweet, and you need it fast. These microwave chocolate chip muffins are my go-to when those cravings hit. They’re unbelievably easy, require minimal ingredients, and honestly? They taste amazing. I first made these when my niece was visiting, and we had so much fun decorating them with extra chocolate chips! Let’s get baking (well, microwaving!).

Why You’ll Love This Recipe

These muffins are perfect for a quick breakfast, a delightful afternoon snack, or even a last-minute dessert. They’re ready in under 5 minutes – seriously! Plus, they’re eggless, making them a great option for those with allergies or dietary restrictions. And who doesn’t love a warm, gooey chocolate chip muffin?

Ingredients

Here’s what you’ll need to whip up a batch of these delightful muffins:

• 1 cup All purpose flour/Maida (about 120g)
• ?? tbsp Baking powder (approximately 1.5 tsp)
• Pinch Baking soda
• Pinch Salt
• 1 cup Icing sugar (about 100g)
• 50 gms Butter, softened
• 2 Eggs
• 1 tbsp Vanilla essence (5ml)
• ?? cup Lukewarm water (approximately 1/2 cup or 120ml)
• 4 tbsp Dark Chocolate chips (about 30g)

Ingredient Notes

Let’s talk ingredients for a sec!

• Maida (All-Purpose Flour): We’re using maida here for that lovely, tender crumb. It’s what gives these muffins their soft texture.
• Baking Powder & Baking Soda: These are your leavening agents! Baking powder gives the muffins a good rise, while baking soda helps with browning and adds a little extra fluffiness. Make sure they’re fresh for the best results.
• Chocolate Chips: I love using dark chocolate chips for a richer flavor, but feel free to use milk chocolate, white chocolate, or even a mix! My friend, Priya, swears by using chocolate chunks instead – they give a lovely, melty surprise in every bite.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, sift the flour, baking powder, baking soda, salt, and icing sugar together 2-3 times. This helps to aerate the dry ingredients and prevents lumps. Trust me, it makes a difference!
2. In a separate bowl, beat the eggs and vanilla essence until light and frothy. Then, cream in the softened butter until everything is well combined.
3. Now, gradually add the sifted dry ingredients to the egg mixture, stirring gently to combine. Don’t overmix! A few lumps are okay.
4. Pour in the lukewarm water and mix until you have a smooth batter. It should be thick but pourable.
5. Fill your silicone muffin liners or greased molds about ¾ full with batter. Then, sprinkle those glorious chocolate chips on top!
6. Pop them into the microwave on high for 2 minutes. Cooking time can vary depending on your microwave’s wattage, so keep an eye on them. They’re done when a toothpick inserted into the center comes out clean.
7. Let the muffins cool for 10-15 minutes before serving. (If you can resist, that is!)

Expert Tips

• Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough muffins. Gentle is key!
• Microwave Wattage: If your microwave is super powerful, start with 1 minute 30 seconds and add 30-second intervals until cooked through.
• Softened Butter: Make sure your butter is properly softened, but not melted. It should be easy to cream with the eggs.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the eggs with a flax egg! Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes to thicken.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. I’ve had good results with blends that contain xanthan gum.
• Spice Level: Add 1-2 tablespoons of cocoa powder to the dry ingredients for a more intense chocolate flavor. My family loves this one!
• Festival Adaptations: During Christmas or New Year, add a sprinkle of festive sprinkles on top before microwaving. They make adorable little treats!

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a dollop of whipped cream or a scoop of vanilla ice cream. A warm cup of chai alongside is chef’s kiss!

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 2 days. You can also freeze them for up to a month. Just wrap them individually in plastic wrap before freezing.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?

You can! But the muffins will be a bit denser. I recommend using half whole wheat flour and half all-purpose flour for a good balance.

2. How do I know if my microwave is powerful enough for this recipe?

Start with a shorter cooking time (1 minute 30 seconds) and check for doneness. Add 30-second intervals until they’re cooked through.

3. Can I make these muffins ahead of time?

Yes, you can! They’re best enjoyed fresh, but you can make the batter ahead of time and store it in the refrigerator for up to 24 hours.

4. What’s the best way to store leftover muffins to keep them fresh?

An airtight container at room temperature is best. Adding a slice of bread to the container can also help keep them moist.

5. Can I add other ingredients like nuts or dried fruit?

Absolutely! Feel free to add chopped nuts, raisins, cranberries, or whatever your heart desires.

6. Why is sifting the dry ingredients important?

Sifting helps to remove lumps and aerate the ingredients, resulting in lighter, fluffier muffins. It’s a small step that makes a big difference!

Enjoy your delicious, easy chocolate chip muffins! Let me know in the comments how they turn out for you. Happy baking (or microwaving)!