Chocolate Muffins with Vegetable Oil, no Eggs

by Editorial Staff

Wonderful homemade muffins: beautiful, very soft, tender and very chocolatey! Lovers of laconic desserts will appreciate the moderate sweetness of these baked goods made in vegetable oil. Even novice cooks can repeat such a simple recipe.

Summary

Cook Time	45 mins
Total Time	45 mins
Course	Dessert
Servings (Default: 4)

Ingredients

Chocolate Muffins with Vegetable Oil, no Eggs

Instructions

Combine flour, cocoa powder, sugar, and baking powder in a large bowl.
Stir dry ingredients until smooth.
Pour warm water into the cocoa flour in small portions, stirring the dough constantly with a tablespoon, until a homogeneous mass is obtained.
Pour vegetable oil into the dough, mix.
Place special paper cups or parchment paper in a muffin baking dish. Spread out the dough, filling the molds almost completely – the dough does not increase much in volume.
Place the dish in the oven, preheated to 180 degrees, for 15-20 minutes. The finished muffins must be removed from the mold and cooled without removing the paper wrapper.
You can sprinkle the cakes with powdered sugar before serving, if desired.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.