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These eggless vanilla muffins are soft, fluffy and golden, and they need nothing more than curd, oil, sugar, flour and vanilla. No eggs, no butter, no fancy equipment.

Vanilla muffins are the ultimate party food. Children love them, grown-ups love them, and at my home they disappear almost as soon as they come out of the oven. After I shared my eggless chocolate muffins, so many of you asked for a vanilla version, so here it is. It is the simplest eggless muffin recipe I know, made with things you already have in your kitchen.

Everything I used in this recipe — shop my baking essentials:

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Equipment:
🔹 OTG (oven)
🔹 Muffin Tray (12-cup)
🔹 Muffin Paper Liners
🔹 Hand Whisk
🔹 Mixing Bowl
🔹 Measuring Cups & Spoons
🔹 Ice Cream Scoop (for portioning batter)

Ingredients I trust:
🔹 All-Purpose Flour / Maida
🔹 Oil
🔹 Baking Powder
🔹 Baking Soda
🔹 Vanilla Extract

Eight eggless vanilla muffins in paper liners on a wooden tray — A whole batch of golden muffins, fresh from the oven

What each ingredient does

Curd (yogurt): this does the work of the eggs. It keeps the muffins moist and reacts with the baking soda to help them rise. Fresh homemade curd works best.
Baking powder and baking soda: together they give the muffins their lift. When you mix them into the curd and sugar, the mixture turns bubbly and frothy.
Oil: oil instead of butter keeps these muffins soft even the next day. Use any flavourless vegetable oil; I like canola.
Vanilla: the main flavour here, so use a good vanilla extract if you can. Vanilla essence also works.
Milk: only a tablespoon or two, and only if your batter feels too thick.

My tips for soft, fluffy eggless muffins

Wait the 5 minutes. After adding the baking powder and soda to the curd and sugar, leave the bowl alone for 5 minutes. When you see bubbles on top, it is ready.
Mix hard before the flour, gently after. Do all your whisking before the flour goes in. Once you add flour, just fold it in with a spatula until you can’t see any dry flour.
Fill the liners only 3/4 full. This leaves room for the muffins to rise and gives you nice domed tops.
Tap the tray lightly on the counter before baking to settle the batter.
Check with a toothpick. Ovens differ, so start checking at 20 minutes. They are done when a toothpick in the centre comes out clean.

Storing and freezing

Keep the muffins in an airtight container for up to a week. They are perfect for kids’ tiffin boxes. To freeze, wrap each muffin separately and freeze; they keep for months. You can also top them with a little icing for birthdays and special occasions.

Close-up of a soft eggless vanilla muffin — Light, fluffy and perfect with a cup of tea

Eggless Vanilla Muffins

Soft, fluffy bakery-style eggless vanilla muffins made with curd, oil and vanilla. Simple pantry ingredients and one bowl.

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 muffins

Course: Dessert, Snack

Ingredients Method Video Notes

Ingredients

1 1/2 cups all-purpose flour (maida)
1 cup fresh curd / plain yogurt homemade
3/4 cup sugar
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup oil any flavourless vegetable oil; I use canola
1 teaspoon vanilla extract or essence
1-2 tablespoon milk only if the batter is too thick

Method

Preheat the oven to 180°C (350°F). Place paper liners in a 12-cup muffin tray.
In a big bowl, add the curd and sugar. Beat well with a wire whisk until the sugar dissolves.
Add the baking powder and baking soda and mix well. Leave the bowl alone for 5 minutes. You will see bubbles on top and the mixture will turn frothy.
Add the oil and vanilla and beat well. Do all your hard mixing now, before the flour goes in.
Add the flour in batches and fold it in gently with a spatula. Do not over-mix; stop when you see no dry flour.
If the batter feels thick, add 1 to 2 tablespoons of milk and fold gently.
Fill each liner only 3/4 full so the muffins have room to rise. Tap the tray lightly on the counter.
Bake for 20 to 25 minutes, until golden and a toothpick in the centre comes out clean.
Let the muffins cool on a rack for 10 minutes. Serve warm with tea or coffee.

Video

Notes

Store the muffins in an airtight container for up to a week. To freeze, wrap each muffin separately and freeze for up to a few months.

Want chocolate muffins? Use this same recipe and add 1/4 cup cocoa powder with the flour. Full recipe: Eggless Chocolate Muffins.

Related Recipes You’ll Love

Eggless Chocolate Muffins — the same easy method, with cocoa for chocolate lovers.
Eggless Condensed Milk Cookies — soft, chewy 4-ingredient cookies for tea time.
Eggless Whole Wheat Vanilla Cake — a soft atta tea cake with no maida and no eggs.

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