Whip up soft, moist and healthy ragi chocolate muffins made with ragi flour, and cocoa powder. A perfect eggless treat for kids’ snacks or breakfast that combines wholesome goodness with rich chocolate flavor.
Start by preheating your oven to 180°C (350°F). Line a muffin tray with paper liners or grease it lightly with oil. This step ensures even baking and prevents sticking.
In a large mixing bowl, combine ragi flour, cocoa powder, baking soda, baking powder and salt. Mix well so that all the dry ingredients are evenly distributed.
In another bowl, whisk together milk, oil, jaggery powder or coconut sugar, and vanilla extract until smooth.
Gradually add the wet mixture to the dry ingredients. Mix gently using a spatula. Do not overmix – you just need all the ingredients to come together into a smooth batter. If the batter feels too thick, add a tablespoon or two of milk.
Pour the batter into muffin cups, filling each about ¾ full. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Top in with chocolate chips. This gives the muffins an extra gooey, decadent texture. You can also add chopped nuts for a crunch.
Let the muffins cool for at least 10 minutes before serving. They taste divine both warm and at room temperature.
Top the ragi muffins with some chocolate syrup just before serving for a wonderful flavour and taste.
Notes
Adjust sweetener to suit your taste. These muffins are mildly sweet.