It's been a long time since I made chocolate chip muffins, or is this my first time, I don't remember, but when I decided to make it, I wanted to make it whole wheat and of course eggless. Now a days, I am more confident in doing eggless and whole wheat flour bakes, especially muffins have always come out well. I followed the recipe from Joy of Baking, I liked the cinnamon and sugar topping, it not only gave a nice flavor, but also gave a rustic, homemade look to the muffins. I just made a few changes to make it eggless and more healthier..
Need To Have
- Whole Wheat Flour/Atta - 1 cup
- Unsalted Butter - 2 tablespoons
- Vegetable Oil - 2 tablespoons
- Brown Sugar - 1/2 cup
- Milk - 1/3 cup
- Semi-Sweet Chocolate Chips - 1/2 cup
- Baking Powder - 11/4 teaspoon
- Vanilla Extract - 11/4 teaspoon
- Salt - 1/8 teaspoon
- Chia Seeds Powder - 1 tablespoon
For The Topping
- Sugar - 11/2 teaspoon
- Cinnamon Powder - 1/4 teaspoon
Sift together the flour and baking powder. Soak the chia seeds powder in 3 tablespoon warm water for about 10 minutes. Melt the butter, add the oil, soaked chia seeds, brown sugar, salt, milk and beat it well. Mix the chocolate chips with some flour, add the remaining flour to the wet ingredients and mix it gently.
Then add the chocolate chips and fold it in.
Mix together the cinnamon powder and sugar and keep. Line the muffin pan with muffin liners, scoop out the muffin batter, spread some cinnamon topping and bake them at 190 C for about 20 minutes. Remove, let it cool for 5 to 10 minutes, then remove them from the pan and cool them completely.
Don't mix the batter too much, it'll make the muffins harder.
Since I have used whole wheat flour, the muffins were dense, we like it that way, but if you want it to be lighter, then use half whole wheat flour and half all purpose flour ( maida ).
If you don't have brown sugar, use regular sugar, use 1/3 cup.
For the quantity given, I got 6 regular muffins.