Eggless Vanilla 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.
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:
- 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:
- 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.