Eggless Vanilla Muffins (Breakfast Muffins)
These Eggless Vanilla Muffins are soft and moist. This is a basic and a plain muffin recipe which is super easy to make with just a few basic ingredients that is great as it is or flavored with your favourite mix-ins. It can be flavored with a variety of mix-ins to create amazing and delicious muffins.
WHAT IS A MUFFIN?
A muffin is an individual-sized quick bread that rises using baking soda or baking powder and eggs instead of yeast. Though vegetarian version can be made by adding curd/yogurt or buttermilk. Muffins are often not too sweet. However a muffin can be both sweet and savory.
The texture is usually dryer and slightly denser. Muffins sometimes replace all-purpose flour with whole wheat flour, oats flour, healthy flours or even various nut flours. Muffins can also be filled with a variety of delicious mix-ins, such as dried fruits, nuts or chocolate chips and even fresh fruits puree and juices.
Muffins are often enjoyed as a breakfast treat, tea time snack or tiffin box snack. It is also an ideal on-the-go breakfast. Muffins are often believed to be the healthier option or relatively healthy, which is why it is acceptable to eat them for breakfast.
DOES MUFFIN HAVE FROSTING?
Muffins DO NOT have frostings. But cupcakes do have frostings. Check out my chocolate caramel cupcakes with strawberry cream frosting. Muffins may have a sugared top or a very thin glaze. Usually the fillings inside the muffins add enough excitement to the baked good and it is usually made healthier way both sweet and savory version so there aren’t anything on top.
MUFFIN BATTER CONSISTENCY
The mixing process and the consistency of the muffin batter is beaten briefly and remains relatively lumpy. The batter is not over mixed. This makes for a more dense baked good. When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture. In addition, muffins may replace butter with vegetable oil or any flavorless oil. The helps the texture of the muffins much softer.
WHAT IS A MUFFIN METHOD?
OR
WHAT IS A MIXING METHOD?
Doesn’t this sounds super easy and straightforward.
▪︎ Dry ingredients in one bowl.
▪︎ Wet ingredients in another.
▪︎ Wet in dry.
▪︎ Stir, stir, stir.
▪︎ Bake.
The recipe follows the muffin method. Also known as the muffin mixing method which refers to a standard procedure of mixing ingredients together in a specific order. The dry ingredients are mixed together in a large mixing bowl, while the wet ingredients are mixed together in another bowl. Then, the two are mixed together just until combined.
The muffin method also requires that the wet ingredients be added to the dry ingredients, never the other way around like making a cake batter.
INGREDIENTS USED TO MAKE BASIC MUFFINS
Plain muffins call for basic baking ingredients which are most likely that we have them already in our pantry. Let’s go over what you need.
▪︎ Flour: All-purpose flour is what I used to develop the recipe.
▪︎ Milk powder: I prefer to use a little amount of milk powder in some of my eggless baking. It gives a nice taste and texture to the baked good.
▪︎ Leavening: Baking powder and baking soda is my choice of leavening for this muffin base since I am making it an eggless version and I have used curd/yogurt in this recipe.
▪︎ Salt: It is always good to add a pinch or two of salt while baking something sweet.
▪︎ Butter and Oil: I prefer to use oil but have used 50-50 of oil and butter for this recipe.
▪︎ Sugar: I dont prefer my baked good like cakes, muffins, cupcakes too sweet so I use minimum amount of sugar.
▪︎ Curd/Yogurt: I have used curd as a substitute to egg.
▪︎ Milk: I used low fat milk for the muffins but you can also use whole milk or buttermilk.
▪︎ Vanilla extract: I prefer to use extract instead of essence.
ADD MIX-INS TO MAKE THEM YOUR OWN
This simple muffin batter can hold from ¼ to ½ cup of flavorful mix-ins. You can mix in different extract flavors. Your favourite fruits (dried, fres or frozen), nuts or even cheese. Even a combination of fruits and nuts are a hit. The possibilities are endless with this base recipe.
If you like this basic muffin recipe, you might like to try these:
▪︎ Double Chocolate Muffins
▪︎ Banana Chocolate Chip Muffins
▪︎ Chocolate Banana Muffins
LOOKING FOR MORE BREAKFAST CAKE RECIPES? TRY THESE
▪︎ Savoury Semolina Cake
▪︎ Muesli Banana Cake
▪︎ Protein Rich Nuts & Seeds Cake
▪︎ Whole Wheat Banana Walnut Cake
▪︎Banana Cranberry Oats Cake
▪︎ Banana Oats Loaf Cake
▪︎ Steamed Choco Idli Cake
Check out the entire EGGLESS cakes recipes HERE
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.
I hope you will love to try this basic muffins. I can’t wait to hear what you think of this recipe. Please do try and share your thoughts about the recipe with me here. Let’s see the tips and important notes of the recipe and the step by step instructions on how to make eggless vanilla muffins at the comfort of your home.
TIPS AND IMPORTANT NOTES FOR MAKING THE BEST MUFFINS
▪︎ Mix the curd and baking soda and let it stand for 5-10 mins to let it react. The reaction of curd with baking soda releases carbon dioxide and this reaction aerates the batter which helps in leavening the cake resulting to a perfect baked cake. You get soft, fluffy, spongy and moist cake.
▪︎ To make the muffins with egg, you may substitute the curd with 2 eggs and opt out the baking soda in the recipe.
▪︎ You can use oil instead of butter but keep in mind that the texture of the muffins will be much softer.
▪︎ I have used a combination of oil and butter. You may use any of them or a combination of both.
▪︎ You can make the muffins gluten-free by using gluten-free flour.
▪︎ Buttermilk can be used in place of milk.
▪︎ All ingredients must be at room temperature.
▪︎ Over mixing the batter will result in a tough, chewy muffin. It’s okay if the batter is lumpy. That’s completely normal for muffins.
▪︎ Baking time will differ depending upon your oven temperature. Start checking from 20 minutes onwards.
Preparation time: 15 minutes
Cooking time: 25 minutes
Yield: 12 muffins
☆ Measuring cup used is 240 ml
☆ 6 cavity muffin tray
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Muffins & Cupcakes Liners
Paper Baking Cups
Measuring Cups & Spoons Set
Ingredients to make eggless vanilla muffins:
1 cup all purpose flour (128 grams)
2 tbsp milk powder (optional)
½ cup curd/ yogurt
â…“ cup (80 ml) millk
2 tbsp oil
2 tbsp butter melted
½ cup sugar (100 grams)
1 tsp baking powder
½ tsp baking soda
1 tsp vanilla extract or essence
¼ tsp salt
PURE VANILLA
FRENCH VANILLA ESSENCE
How to make eggless vanilla muffins with step by step instructions:
Prepare the pan and oven: Preheat oven @180° C for 10 minutes. Line a standard muffins cup/tray with paper liners or you can lightly grease it with oil/butter.
Mix the dry ingredients: Sieve the flour, milk powder, baking powder, salt for 2-3 times and whisk together in a large mixing bowl until combined; set aside.
Mix the wet ingredients: In a mixing bowl whisk together the curd and baking soda; set aside for 5-10 minutes (see notes). Add in the sugar, butter, oil, vanilla extract and whisk until combined.
Fold the wet ingredients into the dry: Pour the wet ingredients into the dry and mix with a spoon or spatula until just combined. Do not over mixed the batter. Some lumps are fine. That’s completely normal for muffins.
Fold in any mix-ins: If you’re adding mix-ins to your muffins, fold in the mix-ins at this stage and gently give four or five folds. Need not over mix them.
Fill the pan and bake: Divide the batter evenly amongst the prepared muffin cups/tray till ¾ of the muffin cup. Garnish with toppings of your choice or leave it as it is. Bake them for 20-25 minutes until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove from oven and let it cool down in the pans for about 10 minutes.
Store it in a container only once the muffins has cool down completely.
RECIPE CARDÂ
Eggless Vanilla Muffins
Equipment
- OTG
- Mixing bowl
- 240 ml measuring cup set
- muffin tray
- Spatula
Ingredients
- 1 cup all purpose flour (128 grams)
- 2 tablespoon milk powder (optional)
- ½ cup curd (yogurt)
- ⅓ cup milk (80 ml)
- 2 tablespoon oil
- 2 tablespoon butter melted
- ½ cup sugar (100 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract or essence
- ¼ teaspoon salt
Instructions
Mix The Dry Ingredients:
- Preheat oven @180° C for 10 minutes. Line a standard muffins cup/tray with paper liners or you can lightly grease it with oil/butter.
- Sieve the flour, milk powder, baking powder, salt for 2-3 times and whisk together in a large mixing bowl until combined; set aside.
Mix The Wet Ingredients:
- In a mixing bowl whisk together the curd and baking soda; set aside for 5-10 minutes (see notes).
- Add in the sugar, butter, oil, vanilla extract and whisk until combined.
Fold The Wet Ingredients Into The Dry:
- Pour the wet ingredients into the dry and mix with a spoon or spatula until just combined. Do not over mixed the batter. Some lumps are fine. That’s completely normal for muffins.
Fold in any mix-ins:Â
- If you’re adding mix-ins to your muffins, fold in the mix-ins at this stage and gently give four or five folds. Need not over mix them.
Fill The Mould And Bake:Â
- Divide the batter evenly amongst the prepared muffin cups/tray till ¾ of the muffin cup.
- Garnish with toppings of your choice or leave it as it is.
- Bake them at preheaed oven@180° C for 20-25 minutes until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let it cool down in the pans for about 10 minutes.
- Store it in a container only once the muffins has cool down completely.
Notes
- Mix the curd and baking soda and let it stand for 5-10 mins to let it react. The reaction of curd with baking soda releases carbon dioxide and this reaction aerates the batter which helps in leavening the cake resulting to a perfect baked cake. You get soft, fluffy, spongy and moist cake.
- To make the muffins with egg, you may substitute the curd with 2 eggs and opt out the baking soda in the recipe.
- You can use oil instead of butter but keep in mind that the texture of the muffins will be much softer.
- I have used a combination of oil and butter. You may use any of them or a combination of both.
- You can make the muffins gluten-free by using gluten-free flour.
- Buttermilk can be used in place of milk.
- All ingredients must be at room temperature.
- Over mixing the batter will result in a tough, chewy muffin. It’s okay if the batter is lumpy. That’s completely normal for muffins.
- Baking time will differ depending upon your oven temperature. Start checking from 20 minutes onwards.
Well, if you make this eggless vanilla muffins, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy cooking!
Love Akum
