Eggless Vanilla Yogurt Muffins are tasty, spongy cakes made by baking a whisked blend of flour, curd, vanilla essence and sugar. Eggless Vanilla Yogurt Muffins makes the day special and a must try at home for the taste.
Vanilla muffins are my family favorite esp mittu just loves them.Ever since she started to taste my cakes and muffins she always asks for vanilla flavour .She loves chocolate flavour as well but vanilla always scores a bit more than any other flavours.I saw this muffin recipe and atonce wanted to try but had no store bought thickish curd/yogurt so I decided to try with homemade curd itself with a doubt about the outcome.To my surprise, the muffins came out above my expectation, I am sure gona use this as base recipe for my muffins bakes in future too.
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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 flavour.If you are looking for a easy, quick and soft muffin recipe then this will aptly fit the bill.
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📖 Recipe Card
Eggless Vanilla Yogurt Muffins
Ingredients
- 1 cup homemade cake flour
- 1/3 cup heaped sugar
- 3/4 cup thick curd
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon cooking oil I used olive oil
- 1 teaspoon vanilla essence
Instructions
- In a mixing bowl, take curd, to this add oil.
- Then add vanilla essence. Mix it well.
- Then add sugar and whisk well till sugar completely dissolves.
- Add baking powder. Then add baking soda, you can see bubbles appearing in few seconds after it is added, this shows your baking soda is active.
- Finally add in the flour. Mix well. The batter gets very thick.
- Line muffin liners in the muffin pan and keep it ready. Preheat oven at 180 deg C.
- Scoop the batter and fill 3/4th of the muffin liner.
- Bake in preheated oven for 25-30mins or until a tooth pick inserted comes out clean.
- Cool down then store Eggless Vanilla Yogurt Muffins.
Notes
- These muffins are mild sweet perfect for breakfast or with coffee. But if you prefer more sweeter muffins then I suggest to add 1/2 cup sugar.
- I used my ice cream scooper to scoop the batter to have even sized muffins.
- You can use any flavouring of your choice. I choose to have it plain and simple with vanilla flavour.
- The muffins puff up so well so don’t fill till the rim of the liners, just till 3/4th will be perfect.
- If you want to add choco chips then add 1/4 cup.
- I got 8 medium sized muffins.
- You can even bake this cake in a cake mold / loaf pan in that case it may take more time to bake may be 35-40mins.
- Baking time mayVary..so plus or minus 5mins according to your oven.
- Use thick curd for best results.
- The top doesn’t brown much so just check by inserting a toothpick after the mentioned time has reached.
- You can use any odourless cooking oil. I had olive oil so used it.
Eggless Vanilla Yogurt Muffins Recipe Step by Step
- In a mixing bowl, take curd, to this add oil.Then add vanilla essence.
- Mix it well.Then add sugar and whisk well till sugar completely dissolves.Add baking powder.
- Then add baking soda, you can see bubbles appearing in few seconds after it is added, this shows your baking soda is active.Finally add in the flour.
- Mix well.The batter will beVery thick as shown.Line muffin liners in the muffin pan and keep it ready.Preheat oven at 180 deg C.
- Scoop the batter and fill 3/4 th of the muffin liner.Bake in preheated oven for 25-30mins or until a tooth pick inserted comes out clean.
Cool down then store.
Expert Tips
- These muffins are mildy sweet perfect for breakfast or with coffee.But if you prefer more sweeter muffins then I suggest to add 1/2 cup sugar.
- I used my icecream scooper to scoop the batter to have even sized muffins.
- You can use any flavouring of your choice.I choose to have it plain and simple with vanilla flavour.
- The muffins puff up so well so don’t fill till the rim of the liners,just till 3/4 th will be perfect.
- If you want to add choco chips then add 1/4 cup.
- I got 8 medium sized muffins.
- You can even bake this cake in a cake mold / loaf pan in that case it may take more time to bake may be 35-40mins.
- Baking time mayVary..so plus or minus 5mins according to your oven.
- Use thick curd for best results.
- The top doesn’t brown much so just check by inserting a toothpick after the mentioned time has reached.
- You can use any odourless cooking oil.I had olive oil so used it.
Ramya Venkat
spongy airy muffins
Harsha Hima
Your muffins look absolutely perfect..thanks for sharing the recipe 🙂
Traditionally Modern Food
Spongy yogurt muffins looks delicious
Preeti Nair
Is the baking soda / powder quantity mentioned correct? Seems to be a bit too much for one cup flour
SHARMILEE J
The measures are correct only…yes looks like a bit more but it will perfect when baked sp please go ahead
Sheela Fernandes
can you give me the measurement for 1 cup. what size cup? or can you precise the grams to ensure perfect muffins
SHARMILEE J
Please check the side bar titled 'Cup and Spoon Measures' for the measures
deepa
hi i tried this recepie but i dont knw where i went wrong top part beacame crusty.pl can u advice where i went wrong. mine dosent look so nice.
SHARMILEE J
If its over baked or if the pan is too close to the top rod the top may become crusty
Raga Deepika Pati
Mam my meauring are correct but when I bake it it is soo dark to bake it yours muffins look soo lite in color why so it happens pls suggest me wht to do or baking time is 25mts
Raga Deepika Pati
Hi sharmi ji I tried this recipe but my muffins are so dark in color not looking like urs why so it happened, wht did I go wrong pls suggest me.
SHARMILEE J
Did you overbake it?
leah mol
Can we halve the ingrediants and bake this muffins?
SHARMILEE J
Yes you can
anchal agrawal
hey i just wanted to know what is the major difference between these muffins and your egg less vanilla sponge cake?the ingredients are all same and only quantity of baking powder and baking soda vary as in, in muffins it is more.
SHARMILEE J
Both are different recipes from different sources, also this doesnt have much oil like that one
Unknown
Hii sharmileej thanks for sharing your recepie it turned out perfectly
Hmh
Hello sharmi! Can we use maida instead of cake flour?
SHARMILEE J
This recipe needs cake flour…you can make ur own
Uthaya Banu Arumugam
I saw your recipe for vanilla sponge cake… seems like same as vanilla yogurt muffin recipe… So can i use same batter?
SHARMILEE J
No No both are different, don't confuse both
Ashwin Kulkarni
Can you please tell what should be the temperature of the oven after preheat ?
SHARMILEE J
Same temperature
Raga Deepika Pati
Mam can we use extra virgin olive oil for baking
SHARMILEE J
Yes you can…make sure the oil doesnt let out any flavour
Najwan
Hi. I tried this recipe but somehow the muffins did rise initially but sank later. any clue what went wrong!
Thanks
Sharmilee J
sorry not really sure