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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
Cook Time30 minutes
Total Time40 minutes
Servings8 muffins
AuthorSharmilee J

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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