Eggless Vanilla Muffins | Yogurt Muffins

Eggless Vanilla Yogurt Muffins are light, fluffy, super moist and easy to make, with no time-consuming steps required. It's a must-try at home for beginner bakers with ingredients you probably already have at home. You can throw it together anytime when you are hit with a craving for something sweet. 

Serve them as a simply delicious breakfast, with a cup of milk or coffee. 

Learn how to make perfectly domed Bakery Style Eggless Vanilla Muffins at home.

 

Ingredients for Eggless Vanilla Muffins 

• All-purpose flour 
• Corn starch 
• Salt  
• Curd / Yogurt 
• Melted Butter 
• Vanilla extract 
• White sugar 
• Baking powder 
• Baking soda

How to make Eggless Vanilla Muffins - Step-by-step pictures 

 In a bowl sift together the all-purpose flour, corn starch and salt.

Mix well and set aside.

Take yoghurt, melted butter, vanilla extract and white sugar in another bowl.

Mix until dissolved.

Mix in the baking powder and baking soda.

The mixture will turn frothy in 5 - 10 minutes.

Add in the dry ingredients.

Mix gently until just combined. Do not overmix the batter.

Line a muffin pan and fill cupcake liners with batter. This recipe makes exactly 6 muffins.

Bake for 20 - 25 minutes until golden and a toothpick inserted into the centre comes out clean.

Remove from the oven and let them cool in the tin for 5 minutes.

Transfer them to a wire rack and let them cool completely.

Eggless Vanilla Muffins | Yogurt Muffins

Recipe Category: Desserts
Author: Abarna Gopinath
Preparation Time: 20 minutes
Baking time: 20 - 25 minutes

Ingredients

• 1 cup All purpose flour
• 2 tbsp Corn starch
• 1/4 tsp Salt
• 3/4 cup Curd / Yogurt
• 2 tbsp Melted Butter
• 1 tsp Vanilla extract
• 1/2 cup White sugar
• 2 tsp Baking powder
• 1 tsp Baking soda

Instructions

In a bowl sift together the all-purpose flour, corn starch and salt.

Mix well and set aside.

Take yoghurt, melted butter, vanilla extract and white sugar in another bowl.

Mix until dissolved.

Mix in the baking powder and baking soda.

The mixture will turn frothy in 5 - 10 minutes.

Add in the dry ingredients.

Mix gently until just combined. Do not overmix the batter.

Line a muffin pan and fill cupcake liners with batter.

Bake for 20 - 25 minutes until golden and a toothpick inserted into the centre comes out clean.

Remove from the oven and let them cool in the tin for 5 minutes.

Transfer them to a wire rack and let them cool completely.

Recipe video here!

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