Indulge in the Viral Olympic Triple Chocolate Muffins made eggless: Moist, Decadent, and Irresistible!
Craving something decadently chocolatey? Look no further than these Eggless Triple Chocolate Muffins, also known as the viral Olympic muffins! These moist and delicious muffins are packed with semi-sweet chocolate chips, milk chocolate chunks, and a surprise ganache filling that takes them to the next level. Made without eggs, these muffins are incredibly moist, rich, and packed with three types of chocolate Perfect for chocoholics and those who prefer eggless treats, these muffins are a must-bake for anyone looking to indulge in rich, chocolatey goodness. Whether you're serving them for breakfast, dessert, or just a snack, these muffins are guaranteed to satisfy your chocolate cravings. Whether you don’t eat eggs, or just love a good muffin, this recipe is a must-try!
Happy Baking!
Servings: 9-10 muffins
Prep Time: 20 mins
Chilling Time: 1 hour
Baking time: 30 mins
Total Time: 2 hours
Ingredients:
112g Greek yogurt (or thick yogurt) at room temperature
95g vegetable oil
150g castor sugar
1 tsp vanilla essence
1 tsp vinegar
170g sifted all-purpose flour
28g unsweetened cocoa powder
1/4 tsp baking powder
1.5 tsp baking soda
1 tsp salt
80 ml lukewarm milk
20 g warm water
3/4 cup semi-sweet chocolate chips
1 cup chopped milk chocolate chunks
2/3-3/4 cup ganache
Directions:
In a mixing bowl add yogurt, oil, vanilla essence, and sugar. Using a whisk mix well till it is emulsified and smooth.
Add the vinegar and whisk in.
Add the cocoa powder, salt, baking soda, baking powder, and half of the flour. Use a spatula and gently fold the mixture together till almost combined.
Add the milk and water and use a whisk to mix till almost mixed in.
Add the remaining flour and whisk till almost combined. Do not overmix.
Add 3/4th of the chocolate chunks and chips, and use a spatula to mix.
Cover the bowl with cling wrap and let it sit at room temperature for 30-60 minutes. Stir it after.
Preheat the oven to 350F. Put a small baking tin with water in the oven while preheating.
Pour the batter into a lined muffin tray 3/4th to the top.
Top it off with some more chocolate chunks chips and chips.
Bake the muffins at 350F for 16-20 mins. Keep the baking tin with the water in the oven while baking.
Let it slightly cool down and poke the top with a spoon to create a hole.
Pipe in some ganache till the top and swirl some on top.
Serve warm or room temperature!
Notes/Tips:
Do NOT over-mix! It will make it dense.
Resting the batter for an hour helps give a tall muffin and infuse flavors better. It will still work without if you don’t let it rest but I recommend it.
Chocolate chunks on top help give melted puddles of chocolate on top.
You can use milk chocolate or dark chocolate as you like.
The water in the oven helps keep them moist.
