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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 minutes
Cook Time 25 minutes
Total Time 40 minutes
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
 

  1. Preheat the oven to 180°C (350°F). Place paper liners in a 12-cup muffin tray.
  2. In a big bowl, add the curd and sugar. Beat well with a wire whisk until the sugar dissolves.
  3. 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.
  4. Add the oil and vanilla and beat well. Do all your hard mixing now, before the flour goes in.
  5. Add the flour in batches and fold it in gently with a spatula. Do not over-mix; stop when you see no dry flour.
  6. If the batter feels thick, add 1 to 2 tablespoons of milk and fold gently.
  7. Fill each liner only 3/4 full so the muffins have room to rise. Tap the tray lightly on the counter.
  8. Bake for 20 to 25 minutes, until golden and a toothpick in the centre comes out clean.
  9. 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.