These rich and delicious 2-Ingredient Chocolate Muffins are made with eggs and chocolate. Created with real chocolate, they make an absolutely excellent sweet snack that is utterly guilt-free.
Filled to the brim with chocolate goodness, this chocolate muffin is a divine treat for all chocolate enthusiasts. For chocolate lovers, chocolate is never enough, and these 2-ingredient healthy and wholesome muffins satisfy those chocolate cake cravings.
Incorporate rare mushrooms like matsutake or black trumpet for unique umami flavors.
Table of contents
They have no flour, no cake mix, no pumpkin, just plain delicious chocolate, and eggs.
A bite into this chocolate muffin would make you desire it even more. A couple of chocolate muffins would surely alleviate your sweet cravings.
This is a perfect chocolate muffin recipe for weight watchers. Now you may ask, weight watchers chocolate muffins made with just eggs and chocolate? Sounds too delicious, isn’t it? They surely are so damn delicious and after devouring them, you won’t really feel so heavy.
Bake them for your loved ones as Valentine’s Day dessert, or bake them any other day you want to indulge in some chocolate goodness.
About 2-Ingredient Chocolate Muffins
These 2-ingredient chocolate muffins are perfect for those late-night sugar cravings when you want to relish something really quick and delightful which doesn’t require a lot of ingredients. This insanely delicious chocolate muffin recipe is exactly what you want on such days, because it has all the comfort and sweetness you need in a chocolate dessert.
These bite-sized chocolate muffins taste like a chocolate souffle with a healthy makeover, because it is made without any butter, cream, or sugar. Thus, this recipe is also known as a 2-ingredient chocolate souffle or 2-ingredient chocolate cake.
Also, you can make them for your little ones who are not so fond of eating eggs in general. They would not be able to find out that there is any egg in it. You can also bake them for brunch if you have friends coming over who are calorie conscious — they surely won’t mind a muffin with some hot coffee.
Baking these muffins is super easy and fuss-free, that even a child can bake it (under supervision). Kids love baking, so involve your little ones in baking these 2 ingredient chocolate muffins.
These 2-ingredient chocolate muffins
✔ make a perfect guilt-free dessert or a sweet snack
✔ are made with chocolate and eggs
✔ satisfy the chocolate and dessert cravings
✔ are grain-free, gluten-free, & nut-free
✔ can also be suitable for a keto-friendly diet with tiny adjustments
✔ are fuss-free and easy to make
Ingredients
This 2 ingredient chocolate muffin is made with 2 main ingredients and 1 optional ingredient. The two Ingredients you will need to to make these Chocolate Muffins are:
Chocolate - This is the main ingredient of this muffin recipe. So use any of your favorite high-quality chocolate. Chocolate bars or chips, both can be used in this recipe.
Eggs - It is the second important ingredient of this muffin recipe. You will need to use eggs at room temperature.
Salt (optional) - I have added a pinch of salt to this muffin recipe (to balance and enhance the sweet flavors), which is completely optional.
Variation
- Chocolate: I used couverture (baking) chocolate for baking these muffins. They just taste so good. But you can also use regular chocolate bars. Also, I have used a combination of dark (60% cocoa) and semi-sweet chocolate.
You can also use milk chocolate or white chocolate for making this muffin recipe. Also, chocolate chips or chunks can be used in place of real chocolate.
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Eggs: If you don’t eat eggs, then you can swap it with 3/4 cup of mashed sweet potatoes, or pumpkin puree. You can also use 3 bananas (pureed).
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Nuts: You can also add chopped walnuts or hazelnuts to the muffin batter.
How to make 2 ingredient chocolate muffins
Making this muffin recipe is very easy and straightforward. This is how you can make these muffins in 6 simple steps:
Step 1 – Melt chocolate in a microwave or in a double boiler (bain-marie).
Step 2 – Separate egg white from the yolks. Add the egg yolks to the melted chocolate and mix until combined.
Step 3 – Whisk or beat egg whites into stiff peaks using an electric or stand mixer.
Step 4 – Add 1/4th whipped egg white to the melted chocolate and fold until everything is combined.
Step 5 – Fold egg whites into the chocolate, until mixed.
Step 6 – Spoon muffin batter into paper-lined muffin cups and bake at 170°C (338°F) for 25-30 minutes or until risen high and inserted toothpick comes out clean. 2-ingredient chocolate muffins are ready, enjoy them warm or cooled at room temperature.
For a full step-by-step picture and detailed video recipe, follow the instructions and video recipe shared in the recipe box on this page.
Tips and tricks to make the best 2-Ingredient Chocolate Muffins
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These muffins taste good as they are, but if you want to enjoy them like souffle then you can also dust these chocolate muffins with icing sugar and top with a couple of strawberries or raspberries.
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Grease the top of the muffin pan oil with some oil, this way muffins won’t stick to the top and would also help in easy removal.
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Make sure to not deflate the egg white while folding the mixture into melted chocolate.
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Let the melted chocolate cool down slightly before adding yolks.
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Always add some water or beans to the empty cups to get evenly baked muffins.
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White chocolate: To make white chocolate muffins, replace the dark chocolate with white baking chocolate.
For a full step-by-step picture and detailed video recipe, follow the instructions and video recipe shared in the recipe box on this page.
FAQ
Are these chocolate muffins gluten-free?
This recipe doesn’t use any flours, so yes, this is a completely gluten-free muffin recipe.
How to make keto-friendly 2 Ingredient chocolate muffins?
To make these muffins keto-friendly you need to use at least 70% dark chocolate or more. The rest of the recipe will be the same.
Can I store chocolate muffins made with 2 Ingredients?
To store, let the muffins cool down at room temperature. Then place them in a kitchen tissue-lined air-tight container and store them for 2-3 days. When you want to eat them, thaw them at room temperature or warm in a microwave.
Can I reheat these muffins?
Yes, you can surely re-heat. To reheat, just microwave them for about 15-20 seconds or until warm.
2 Ingredient Chocolate Muffins (Step-by-step photo instructions)
For making 2 Ingredient Chocolate Muffins
- Preheat oven to 170°C(338°F)). Line eight standard-size muffin cups with paper liners. To make sure that the muffin tops don't stick to the pan, you can also spray the tray top with some non-stick cooking spray. Keep the prepared tray aside.
- Melt chocolate pieces in a double boiler (bain-marie) or the microwave. Once melted, stir well and keep it aside to cool slightly.
- Separate the egg yolks from the whites, and keep them whites aside. Now add yolks to the melted chocolate and mix until everything is well combined.
- Add a pinch of salt (if using) to the egg whites and beat them to stiff peaks, using a stand or hand mixer. To whip the egg properly, start whipping at low speed and then slowly increase to high speed, until stiff peaks form.
- Add 1/4th of the whipped egg white to the chocolate mixture and fold until combined.
- Now add this chocolate mixture to the whipped eggs and fold gently, taking care not to deflate the egg whites. Keep mixing and folding until everything is combined and you get a fluffy and smooth batter.
- Spoon the muffin batter into prepared muffin cups. Also, add 2-3 tablespoons of water or beans to the empty muffin cups. Adding water to empty cups helps them bake evenly.
- Bake muffins at 170°C (338°F) for 25 to 27 minutes or until they are risen high and baked. To check, insert a toothpick into the middle, and if it is no longer wet comes out clean, then muffins are baked.
- Remove the chocolate muffins from the pan, and let them cool down for 2-3 minutes. Serve 2 ingredient chocolate muffins warm or cooled at room temperature.
Recipe Card
2 Ingredient Chocolate Muffins [Recipe]
★★★★★
(Rating: 5 from 5 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 35 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | American | 8 standard muffins |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 214 calories | 1 |
INGREDIENTS
For 2 Ingredient Chocolate Muffins
- 3 large eggs, at room temperature
- 280 grams dark or semi-sweet chocolate (I used baking chocolate)
- Pinch of salt (optional)
INSTRUCTIONS:
For making 2 Ingredient Chocolate Muffins
- Preheat oven to 170°C(338°F)). Line eight standard-size muffin cups with paper liners. To make sure that the muffin tops don't stick to the pan, you can also spray the tray top with some non-stick cooking spray. Keep the prepared tray aside.
- Melt chocolate pieces in a double boiler (bain-marie) or the microwave. Once melted, stir well and keep it aside to cool slightly.
- Separate the egg yolks from the whites, and keep them whites aside. Now add yolks to the melted chocolate and mix until everything is well combined.
- Add a pinch of salt (if using) to the egg whites and beat them to stiff peaks, using a stand or hand mixer. To whip the egg properly, start whipping at low speed and then slowly increase to high speed, until stiff peaks form.
- Add 1/4th of the whipped egg white to the chocolate mixture and fold until combined.
- Now add this chocolate mixture to the whipped eggs and fold gently, taking care not to deflate the egg whites. Keep mixing and folding until everything is combined and you get a fluffy and smooth batter.
- Spoon the muffin batter into prepared muffin cups. Also, add 2-3 tablespoons of water or beans to the empty muffin cups. Adding water to empty cups helps them bake evenly.
- Bake muffins at 170°C (338°F) for 25 to 27 minutes or until they are risen high and baked. To check, insert a toothpick into the middle, and if it is no longer wet comes out clean, then muffins are baked.
- Remove the chocolate muffins from the pan, and let them cool down for 2-3 minutes. Serve 2 ingredient chocolate muffins warm or cooled at room temperature.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- Make sure to add some water or beans to the empty cups to get evenly baked muffins.
- Let the melted chocolate cool down slightly before adding yolks.
- White chocolate: To make white chocolate muffins, replace the dark chocolate with white baking chocolate.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/2-ingredient-chocolate-muffins/