Eggless Vanilla Muffins Recipe – Sharmis Passions

Eggless Vanilla Muffins are soft and fluffy mini cakes that you can make easily at home using simple ingredients. They’re made without eggs and still turns out light and spongy because of curd. It tastes too good and perfect for teatime or even evening snack with a cup of coffee.

These muffins comes out mildly sweet and soft, so it’s a good choice even for breakfast. Since there’s no butter or egg used, it feels quite light when you eat. Vanilla gives a lovely bakery smell while baking and it feels comforting too. I find it easy to pack in snackbox also.

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About Eggless Vanilla Muffins

Eggless Vanilla Muffins are soft and fluffy small cakes made without eggs, using curd as the main ingredient. It’s one of the simplest bakes that can be made with just few pantry things like flour, sugar, oil and curd. The muffins will rise well and stays soft even after cooling down.

The texture of these muffins are soft, and has a bit moist inside not dense. They’re not overly sweet so you can enjoy them plain or add something if you like chocolate chips or chopped nuts. Sometimes I even try with orange zest or little cinnamon when I want change in flavour.

Among many eggless bakes I’ve tried, this is one of the most reliable one. The combo of curd and baking soda gives a nice lift and makes the crumb light and soft. The top don’t turn golden much but the inside cooks fully and remains soft.

I usually bake these on weekends or when I feel like making a small treat without much effort. My daughter enjoys these plain and sometimes I send in her snack box too. It keeps well for 2 days in room temp so I bake a batch and keep for busy mornings.

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.

Eggless Vanilla Muffins Ingredients

• Homemade cake flour – I have used this as the base here. It gives a soft and tender feel. If you don’t have cake flour, you can use regular maida also.
• Sugar – It gives the sweetness to the muffins. I used heaped regular sugar. You can also use cane sugar for a slight caramel taste.
• Thick curd – I have used thick curd instead of eggs. It makes the muffins moist and also helps to bind everything. Avoid using thin or sour curd.
• Baking powder – This helps in puffing the muffins. Make sure to use fresh baking powder for good rise.
• Baking soda – It reacts with curd and gives an airy texture. You can test by adding it to curd – if bubbles come, then it’s good.
• Cooking oil – I used olive oil, it keeps the muffins soft and moist. You can use sunflower or rice bran oil too. Avoid strong smelling oils.
• Vanilla essence – I have used this for flavor. It gives a lovely smell when baking. You can try butterscotch or almond essence too if you like.

Why This Recipe Works

• It’s very easy and needs only basic ingredients.
• The muffins has a light, airy and soft texture.
• This recipe requires No eggs or butter.
• The taste is mild and pleasant, perfect for all ages.
• You can easily try different versions with choco chips, nuts or zest.

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How to make Vanilla Muffins Step by Step

1.In a mixing bowl, take curd, to this add oil. Then add vanilla essence

2.Mix it well. Then add sugar and whisk well till sugar completely dissolves. Add baking powder.

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.

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.

5.Scoop the batter and fill ¾ th of the muffin liner. Bake in preheated oven for 25-30 minutes or until a tooth pick inserted comes out clean.

Cool down then store.

Expert Tips

• 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 25 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.

Serving and Storage

Serve them warm with tea or coffee. This also goes well with milk for kids snack. You can store them in an airtight box at room temp for 2 days. For longer, keep in fridge and just warm it slightly before serving. The softness stays even after storing.

FAQS

1.Can I replace oil with butter?

Yes you can, but the muffins may feel little heavier. Oil keeps it more soft.

2.Can I make this in a cake pan?

Yes, you can use loaf pan or any small cake tin. Just baking time will be more.

3.Can I skip curd?

No, curd is the main thing in this recipe. You can try with yogurt alternative but not skip it fully.

4.Why my muffins didn’t puff up?

Check your baking soda and powder – it should be fresh. Also don’t over mix the batter.

5.Can I add choco chips or nuts?

Yes sure. Just fold in about ¼ cup into the final batter before baking.

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