Eggless Vanilla Muffins Recipe

Eggless Vanilla Muffins are soft, light and fluffy baked treat made without eggs. It can be made easily at home using simple pantry ingredients. They're made without eggs and still turns out light and spongy because of curd. It tastes too good and perfect for mid morning snack or even as an evening snack with a cup of coffee or tea.

These muffins comes out mildly sweet and soft, so it's a good choice even for breakfast. Since there's no butter or eggs used, so it does not feel heavy for breakfast and feels quite light when you have it. Vanilla gives a lovely bakery smell while baking and it feels comforting too. I find it easy to pack in snack box also.

About Eggless Vanilla Muffins

Eggless Vanilla Muffins are soft and fluffy small cakes made without eggs, using curd as the main ingredient. It's one of the simplest bakes that can be made with just few pantry things like flour, sugar, oil and curd. The muffins will rise well and stays soft even after cooling down.

The texture of these muffins are soft, and has a bit moist inside not dense. They're not overly sweet so you can enjoy them plain or add something if you like chocolate chips or chopped nuts. Sometimes I even try with orange zest or little cinnamon when I want change in flavour.

Among many eggless bakes I've tried, this is one of the most reliable one. The combo of curd and baking soda gives a nice lift and makes the crumb light and soft. The top don't turn golden much but the inside cooks fully and remains soft.

Eggless Vanilla Muffins Video

I usually bake these on weekends or when I feel like making a small treat without much effort. My daughter enjoys these plain and sometimes I send in her snack box too. It keeps well for 2 days in room temp so I bake a batch and keep for busy mornings.

I loved the texture of the muffins and it stayed soft even for the next 2 days. This is sure one of the easiest and fluffiest muffins that I've baked so far. This tasted just like the bakery muffins both in taste and texture minus the eggy flavor. If you are looking for a easy, quick and soft muffin recipe then this will aptly fit the bill.

Similar Recipes

• Eggless Banana Muffins
• Eggless Wheat Muffins
• Eggless Whole Wheat Jaggery Muffins
• Eggless Carrot Muffins
• Chocolate Chip Muffins

Eggless Vanilla Muffins Ingredients

• Homemade cake flour - I have used this as the base here. It gives a soft and tender feel. If you don't have cake flour, you can make your own batch in just few minutes.
• Sugar - It gives the sweetness to the muffins. I used regular granulated sugar.
• Thick curd - I have used thick curd instead of eggs. It makes the muffins moist and also helps to bind everything. Avoid using thin or sour curd.
• Baking powder - This helps in puffing the muffins. Make sure to use fresh baking powder for good rise.
• Baking soda - It reacts with curd and gives an airy texture. You can test by adding it to curd - if bubbles come, then it's good.
• Cooking oil - I used flavorless oil, it keeps the muffins soft and moist. You can use sunflower or rice bran oil too. Avoid strong smelling oils.
• Vanilla essence - I have used this for flavor. It gives a lovely smell when baking. You can try butterscotch or almond essence too if you like.

Why This Recipe Works

• It's very easy and needs only basic ingredients.
• The muffins has a light, airy and soft texture.
• This recipe requires No eggs or butter.
• The taste is mild and pleasant, perfect for all ages.
• You can easily try different versions with choco chips, nuts or zest.

Similar Recipes

• Vanilla Muffins
• Homemade Cake Flour
• Whole Wheat Vanilla Muffins
• Carrot Muffins
• Whole Wheat Jaggery Muffins

How to make Vanilla Muffins Step by Step

Preparing cake flour

1.First measure 1 cup flour(maida) - 110 grams.

2.Using 1 tablespoon measure scoop out.

3.Level it using a spatula and remove 2 tablespoon flour from it.

4.Now take 2 tablespoon corn flour that is 16 grams. Level and measure.

5.Add 2 tablespoon measured corn flour to the flour. So it is basically removing 2 tablespoon flour and adding 2 tablespoon corn flour to it.

6.Add the cup measure to a sieve.

7.Sieve it well for even mixing.

8.Give a quick mix. Homemade cake flour is ready.

Making Vanilla Muffins

9.To a mixing bowl add ¾ cup yogurt, 1 tablespoon oil and 1 teaspoon vanilla essence.

10.Whisk it well until nicely blended.

11.Add ⅓ cup granulated sugar.

12.Whisk it well until sugar dissolves.

13.Add 2 teaspoon baking powder and 1 teaspoon baking soda.

14.Whisk gently, you can see air bubbles, this shows your baking soda is active.

15.Add 1 cup cake flour.

16.Fold in gently using a spatula until no dry flour is seen.

17.Use an ice cream scoop to scoop and add batter to muffin liners placed on a muffin pan. Fill batter till ¾th of the liner.

18.Bake in preheated oven at 180 DEG C for 2o-25 minutes.

19.Eggless soft vanilla muffins is ready!

Enjoy warm!

Expert Tips

• Mixing - After the flour is added do not fold rigorously, just fold in gently without applying pressure.
• Curd thickness - Make sure to use thick and fresh curd. If it's too watery, the batter will become loose and the muffins won't rise properly.
• Filling the liners - I usually fill only till ¾th of the muffin liner. Because it rises while baking, filling till top will make it overflow.
• Baking time - Try not to open oven door before 20 mins. I always set a timer and check with toothpick after that only.
• Sweetness - These are mildly sweet which I prefer. If you want it bit more sweet, just increase sugar to ½ cup.
• Scooping tip - I use ice cream scooper to fill the liners. It gives same size muffins and bakes evenly.

Serving and Storage

Serve them warm with tea or coffee. This also goes well with milk for kids snack. You can store them in an airtight box at room temp for 2 days. For longer, keep in fridge and just warm it slightly before serving. The softness stays even after storing.

FAQS

1.Can I replace oil with butter?

Yes you can, but the muffins may feel little heavier. Oil keeps it more soft and moist.

2.Can I make this in a cake pan?

Yes, you can use loaf pan or any small cake tin. Just baking time will be more.

3.Can I skip curd?

No, curd is the main ingredient in this recipe. So I would recommend not to skip it.

4.Why my muffins didn't puff up?

Check your baking soda and powder - it should be fresh. Also don't over mix the batter.

5.Can I add choco chips or nuts?

Yes sure. Just fold in about ¼ cup chocolate chips or chopped nuts into the final batter before baking.

If you have any more questions about this Eggless Vanilla Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Eggless Vanilla Muffins Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Eggless Vanilla Muffins Recipe

Eggless Vanilla Muffins are soft, light and fluffy baked treat made without eggs. It can be made easily at home using simple pantry ingredients. They're made without eggs and still turns out light and spongy because of curd. It tastes too good and perfect for mid morning snack or even as an evening snack with a cup of coffee or tea.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Servings8 muffins

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup homemade cake flour
• ⅓ cup heaped sugar
• ¾ cup thick curd
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon cooking oil I used olive oil
• 1 teaspoon vanilla essence

Instructions

• First measure 1 cup flour(maida) - 110 grams.
• Using 1 tablespoon measure scoop out.
• Level it using a spatula and remove 2 tablespoon flour from it.
• Now take 2 tablespoon corn flour that is 16 grams. Level and measure.
• Add 2 tablespoon measured corn flour to the flour. So it is basically removing 2 tablespoon flour and adding 2 tablespoon corn flour to it.
• Add the cup measure to a sieve.
• Sieve it well for even mixing.
• Give a quick mix. Homemade cake flour is ready.
• To a mixing bowl add ¾ cup yogurt, 1 tablespoon oil and 1 teaspoon vanilla essence.
• Whisk it well until nicely blended.
• Add ⅓ cup granulated sugar.
• Whisk it well until sugar dissolves.
• Add 2 teaspoon baking powder and 1 teaspoon baking soda.
• Whisk gently, you can see air bubbles, this shows your baking soda is active.
• Add 1 cup cake flour.
• Fold in gently using a spatula until no dry flour is seen.
• Use an ice cream scoop to scoop and add batter to muffin liners placed on a muffin pan. Fill batter till ¾th of the liner.
• Bake in preheated oven at 180 DEG C for 2o-25 minutes.
• Eggless soft vanilla muffins is ready!
• Enjoy warm!

Video

Notes

• Mixing - After the flour is added do not fold rigorously, just fold in gently without applying pressure.
• Curd thickness - Make sure to use thick and fresh curd. If it's too watery, the batter will become loose and the muffins won't rise properly.
• Filling the liners - I usually fill only till ¾th of the muffin liner. Because it rises while baking, filling till top will make it overflow.
• Baking time - Try not to open oven door before 20 mins. I always set a timer and check with toothpick after that only.
• Sweetness - These are mildly sweet which I prefer. If you want it bit more sweet, just increase sugar to ½ cup.
• Scooping tip - I use ice cream scooper to fill the liners. It gives same size muffins and bakes evenly.

Nutrition Facts

Eggless Vanilla Muffins Recipe

Amount Per Serving (25 g)

Calories 120 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 3mg1%

Sodium 254mg11%

Potassium 52mg1%

Carbohydrates 21g7%

Fiber 0.4g2%

Sugar 9g10%

Protein 3g6%

Vitamin A 23IU0%

Vitamin C 0.1mg0%

Calcium 89mg9%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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