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You are here: Home / Eggless Baking / Eggless Vanilla Yogurt Muffins Recipe

Eggless Vanilla Yogurt Muffins Recipe

September 24, 2015 by Sharmilee J 27 Comments

Vanilla Muffins Recipe

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.

Vanilla Muffins Recipe

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.

Vanilla Muffins Recipe

Eggless Vanilla Yogurt Muffins Recipe

Preparation Time:10 mins | Baking Time : 25 mins | Makes:8 medium sized muffins
Recipe Category: Cakes | Recipe Cuisine: Indian |Reference: Yummy Tummy

Homemade Cake Flour – 1 cup 
Sugar – 1/3 cup heaped
Thick Curd – 3/4 cup 
Baking Powder – 2 tsp
Baking Soda – 1 tsp
Cooking Oil – 1 tbsp(I used olive oil)
Vanilla Essence – 1 tsp

Method:

  1. In a mixing bowl, take curd, to this add oil.Then add vanilla essence.
    How to makeVanilla Muffins Recipe - Step1
  2. Mix it well.Then add sugar and whisk well till sugar completely dissolves.Add baking powder.
    How to make Vanilla Muffins Recipe - Step2
  3. 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.
    How to make Vanilla Muffins Recipe - Step3
  4. 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.
    How to make Vanilla Muffins Recipe - Step4
  5. 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.
    How to make Vanilla Muffins Recipe - Step5

Cool down then store.

Vanilla Muffins Recipe

My Notes:

  • 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.

Vanilla Muffins Recipe

Tags: eggless vanilla muffins recipe,eggless vanilla yogurt muffins,how to make vanilla yogurt muffins,step by step vanilla muffins,vanilla yogurt muffins

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Happy Diwali!!

Filed Under: Eggless Baking, Eggless Cakes, eggless muffins, RandomPosts, Recent Posts

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Reader Interactions

Comments

  1. Ramya Venkat says

    September 24, 2015 at 10:18 am

    spongy airy muffins

    Reply
  2. Harsha Hima says

    September 24, 2015 at 10:23 am

    Your muffins look absolutely perfect..thanks for sharing the recipe 🙂

    Reply
  3. Traditionally Modern Food says

    September 25, 2015 at 3:28 am

    Spongy yogurt muffins looks delicious

    Reply
  4. Preeti Nair says

    September 27, 2015 at 6:42 am

    Is the baking soda / powder quantity mentioned correct? Seems to be a bit too much for one cup flour

    Reply
    • SHARMILEE J says

      September 27, 2015 at 1:43 pm

      The measures are correct only…yes looks like a bit more but it will perfect when baked sp please go ahead

      Reply
  5. Sheela Fernandes says

    December 2, 2015 at 12:31 pm

    can you give me the measurement for 1 cup. what size cup? or can you precise the grams to ensure perfect muffins

    Reply
    • SHARMILEE J says

      December 3, 2015 at 4:25 am

      Please check the side bar titled 'Cup and Spoon Measures' for the measures

      Reply
  6. deepa says

    December 8, 2015 at 7:12 am

    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.

    Reply
    • SHARMILEE J says

      December 13, 2015 at 2:38 pm

      If its over baked or if the pan is too close to the top rod the top may become crusty

      Reply
  7. Raga Deepika Pati says

    January 13, 2016 at 9:37 am

    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

    Reply
  8. Raga Deepika Pati says

    January 13, 2016 at 9:43 am

    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.

    Reply
    • SHARMILEE J says

      January 21, 2016 at 3:36 am

      Did you overbake it?

      Reply
  9. leah mol says

    January 17, 2016 at 2:05 pm

    Can we halve the ingrediants and bake this muffins?

    Reply
    • SHARMILEE J says

      January 21, 2016 at 3:36 am

      Yes you can

      Reply
  10. anchal agrawal says

    March 10, 2016 at 12:46 pm

    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.

    Reply
    • SHARMILEE J says

      March 24, 2016 at 5:05 am

      Both are different recipes from different sources, also this doesnt have much oil like that one

      Reply
  11. Unknown says

    March 22, 2016 at 4:59 am

    Hii sharmileej thanks for sharing your recepie it turned out perfectly

    Reply
  12. Hmh says

    April 4, 2016 at 7:42 am

    Hello sharmi! Can we use maida instead of cake flour?

    Reply
    • SHARMILEE J says

      April 5, 2016 at 4:46 pm

      This recipe needs cake flour…you can make ur own

      Reply
  13. Uthaya Banu Arumugam says

    May 24, 2016 at 9:29 am

    I saw your recipe for vanilla sponge cake… seems like same as vanilla yogurt muffin recipe… So can i use same batter?

    Reply
    • SHARMILEE J says

      June 5, 2016 at 5:50 am

      No No both are different, don't confuse both

      Reply
  14. Ashwin Kulkarni says

    July 6, 2016 at 5:11 pm

    Can you please tell what should be the temperature of the oven after preheat ?

    Reply
    • SHARMILEE J says

      July 24, 2016 at 2:06 am

      Same temperature

      Reply
  15. Raga Deepika Pati says

    July 17, 2016 at 6:10 pm

    Mam can we use extra virgin olive oil for baking

    Reply
    • SHARMILEE J says

      July 24, 2016 at 2:03 am

      Yes you can…make sure the oil doesnt let out any flavour

      Reply
  16. Najwan says

    March 27, 2018 at 10:57 pm

    Hi. I tried this recipe but somehow the muffins did rise initially but sank later. any clue what went wrong!
    Thanks

    Reply
    • Sharmilee J says

      April 26, 2018 at 9:41 am

      sorry not really sure

      Reply

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