These fluffy and moist eggless muffins recipe is easy and no fancy items needed. You can make them easily with things in your pantry. This will be the only recipe needed for any party or any occasion. I have used this recipe many times and it has always come right, it helped me when I was new to Baking.
I started Baking when my son demanded muffins every time we went to store. But it was not so regular as in India we get eggless Bakery very easily. Its a different story in America. I had to Bake Cupcakes, Muffins, Cakes as eggless is difficult to get. So I am sharing recipe which is time tested and good for beginners.
- 1 1/2 Cups Cake flour/ Plain flour
- 1 Teaspoon Baking powder
- 1/2 Teaspoon Baking Soda
- Pinch of Salt
- 1/2 Cup Oil (prefer Sunflower)
- 1/2 Cup plain Yogurt (Use plant based for Vegan)
- 1 Cup Sugar
- 1 Tablespoon Vanilla Extract
- 2 Tablespoon Cocoa Powder ( For Chocolate muffins)
- 1/2 Cup Chocolate Chip
Start with Preparing Cake Batter — Then gradually add flavors to it.
Dry Ingredients —- If you have Plain flour, adding cornstarch to maida makes it a Cake flour. To 1 1/2 Cup Plain Flour/ Maida add 1 1/2 Spoon Corn starch and mix it well. Now Add Baking Powder,Baking Soda and pinch of salt and whisk it well. If you see small granules of soda then better sieve all ingredients properly.
Now in a separate Bowl mix all wet ingredients —- Sugar + Yogurt/ Curd+Oil, Combine all together with help of Spatula till sugar dissolves nicely. Add Vanilla Extract and mix it well.
Now gently fold in dry ingredients into wet one. Fold in gently with help of spatula or a whisk. Use little warm milk, if it’s difficult to mix. Use less liquid ,as it is eggless, so dough should be thick, if we keep it flowing then muffins tend to sink when we bring out of oven. So to resolve that issue keep the batter thick.
Preheat the oven at this point. I use silicone cups as they can be stacked together and takes less space. We can directly grease them and fill the batter but I had used cupcake liners this time. I like to put chocolate chips in few muffins, so not added in the batter earlier. Now with help of an ice- cream scoop fill till 3/4 of a cup. Add few more choco chips on top. I filled 5 vanilla cups.
To make Chocolate muffins —- Now in remaining batter sieve Cocoa powder(unsweetened) so there are no lumps in it. Gently mix Cocoa powder with help of a spatula. Scoop out the yummy chocolaty batter in silicone cups and top it with more choco chips.
Ensure the oven is preheated properly. Set the oven to 350 degrees F / 180 degrees C, bake for 18 minutes approx., keep an eye after 15 minutes, as heating of oven differs. I love to see my muffins rise slowly. I tried to capture it for you all. It took 18 minutes to bake my fluffy moist 12 muffins. Check with a toothpick in the center if it comes out clean, it’s done. Give it a sitting time of 5 minutes in oven because sometimes I have observed that if we take them out immediately, they tend to sink down.
Keep them on cooling rack and if you are like me then see what happens….
- Sieve nicely all dry ingredients.
- Curd should be thick and it should not be Sour.
- Use thin Sugar or pulse it to a powder. The thing to keep in mind is to dissolve nicely in wet ingredients.
- Type of Oil matters as it gives it flavour when cake are baked. I prefer Sunflower as it doesn’t leave its taste or aroma, it’s neutral.
- If we keep the dough flowing consistency, then muffins tend to sink down after baking.So to resolve this problem keep the batter thick.