Eggless Vanilla Muffins Recipe

Eggless vanilla muffins are soft, fluffy little cakes which is made without using eggs. These muffins are perfect for those who avoid eggs. It is made by using basic ingredients like maida (all-purpose flour), baking powder, sugar, oil, milk & yogurt. The vanilla essence gives the sweet, classic aroma we all love in baked treats. They rise beautifully in the oven, which have a soft crumb. It goes great with tea, coffee, or even a scoop of ice cream. And this recipe is beginner-friendly and a great choice for anyone looking for an easy eggless baking recipe at home.

Vanilla Muffins

I can never have enough of muffins or cupcakes recipe. Each time I try different recipe and each time I keep on loving this. This is a fluffy and soft muffin recipe which can be easily transformed into a cupcake by making a little frosting on top.

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This vanilla muffin recipe turned out to be super soft and light. I made two different recipe using this batter, I added some cocoa powder in some of the batter and made a chocolate vanilla muffins. Both of them turned out to be delicious.

About Eggless Vanilla Muffins

These eggless vanilla muffins are one of those recipe which you can make quick, sweet, and fuss-free. It doesn’t require any fancy tools, and importantly no eggs. The best part of these muffins are they are soft and moist even without using eggs. The vinegar and baking soda makes the muffins rise and stay fluffy. 

This is a kind of dish whether you are baking for kids, guests, or just craving something simple and sweet, this muffin is a quick fix. 

These muffins smell amazing while baking. They’re perfect for lunch boxes, tea-time snacks, or even a last-minute treat when guests come over. We can easily tweak the base and add things like chocolate chips, nuts, or even fruit to make a difference.

Similar Recipes

Bakery Vanilla Muffins

Blueberry Muffins

Banana Muffins

Why this recipe works? 

No eggs, no problem – The yogurt and baking soda makes the muffins soft and fluffy like eggs would usually give.

Fuss Free – There is no need to beat anything or use a hand mixer. Just stir gently, and you’re good to go.

Why I love this recipe – If I want something sweet without too much effort, then this is the dish I blindly go for. I can throw in some choco chips or nuts. When I feel fancy, or leave them plain and they still taste great. These muffins taste like they came straight from a bakery. I’ve wrapped them up for friends and they always get compliments.

No waiting, straight to baking – Just mix, scoop, and bake. The batter is ready in minutes and bakes beautifully.

Kid and beginner friendly – Even if you’ve never baked before, this one’s hard to mess up.

Ingredients

All Purpose Flour / Maida – This is the main ingredient that gives structure to the muffins. It makes them soft and holds everything together.

Baking Soda & Baking powder – It helps the muffins rise and become fluffy. It reacts with yogurt to give that soft texture.

Salt (a pinch) – By adding just a little is enough to balance the sweetness and bring out the vanilla flavor.

Sugar – It adds sweetness. It also gives a slight golden color when baked.

Yogurt – It works with baking soda to make the muffins rise. Also the yogurt acts as tenderizing agent which makes the muffin soft.

Milk – milk helps make the cake or muffin soft and fluffy

Vanilla Powder – It gives that lovely bakery-style vanilla smell and taste. Which makes the muffins more flavorful.

Oil or Melted Butter – This keeps the muffins soft and moist. Oil gives a lighter texture, butter gives a richer taste.

Hacks

• Cold water or cold oil can make the batter lumpy, so use room temperature ingredients. Make everything sit out for a few minutes before mixing.
• Just fold the flour in gently. Overmixing makes the muffins dense instead of soft and fluffy.
• If you want even more softness, add a tablespoon of curd, it makes a big difference.
• Just a light brush of oil in the liners helps the muffin not stick to the paper after baking.
• Use an ice cream scoop to pour the perfect amount of batter. Which makes all muffins bake at the same time.
• A sprinkle of sugar or choco chips on top before baking gives a nice crust or melty topping that looks and tastes better.

Eggless Vanilla Muffins Recipe (Step by Step Pictures)

1)Preheat oven to 220 degree C. Line muffin tray with liners. Take yogurt in a bowl.

2)Add in oil or melted butter.

3)Add in milk.

4)Mix well and set aside.

5)Take plain flour in a bowl.

5)Add in sugar.

6)Add in vanilla powder.

7)Add in Salt.

8)Add in baking soda.

9)Add in baking powder and mix well.

10)This is your dry ingredients.

11)Pour in the wet ingredients and fold gently.

12)The batter is ready. Don’t over mix your batter.

13)Use an ice cream scoop to fill the batter.

14)Fill muffin until almost fill.

15)bake until done.

16)Enjoy.

Expert Tips

• Let the batter rest for 5–10 minutes before baking, It helps to activate the baking soda fully and gives a better rise.
• Store the muffins in an airtight box. Once cooled, keep them in a container to lock in moisture. They stay soft for 2–3 days.
• Don’t open the oven door too early. Opening it before 15 minutes can make the muffins sink in the middle.

Variations

Eggless Chocolate Muffins: These are rich, soft, and full of chocolatey goodness. Even without eggs, they turn out moist and slightly fudgy. Perfect for when you’re craving a quick chocolate treat.

Eggless Choco chip Muffins: A tasty mix of chocolate and vanilla in one muffin. The swirl gives a fun look and you get the best of both worlds in every bite—sweet vanilla and deep cocoa.

Microwave Eggless Vanilla Cake: This is a quick fix for sudden sweet cravings. Just mix, microwave, and in a couple of minutes, you get a soft vanilla cake with no oven and no eggs needed.

Eggless Vanilla Cupcake: These are mini versions of vanilla cakes, light and fluffy with a soft crumb. Great for parties, kids’ snacks, or a simple sweet bite with tea.

Eggless Mango Muffins: These muffins are made with fresh mango pulp, these muffins are fruity, moist, and have a natural sweetness. They smell amazing while baking and taste like summer in a bite.

Eggless Tutti Frutti Muffin: Colorful, soft, and lightly sweet, these muffins are filled with chewy bits of tutti frutti. They’re a nostalgic bakery-style treat—perfect for tea time or kids’ lunch boxes

FAQ

Q: Can I make these without an oven?

Yes, you can bake them in a pressure cooker, air fryer, or on the stovetop using a heavy pan with a lid.

Q: Why didn’t my muffins rise?

Maybe the baking soda was old or the oven wasn’t hot enough. Also, don’t overmix the batter.

Q: Can I use less sugar?

Yes, you can reduce it a bit. But don’t skip it fully, sugar also helps with texture and softness.

Q: How to make the muffins more moist?

Add 1–2 tablespoons of curd or a little extra oil for extra softness.

Q: How long do they stay fresh?

They stay good for 2–3 days at room temperature. Store in an airtight box. You can also keep them in the fridge for up to a week.

Q: What extra things can I add?

You can mix in choco chips, dry fruits, nuts, or small bits of fruit like banana or berries.

Q: Can I use wheat flour instead of maida?

Yes, but the muffins will be a bit denser. Using half wheat and half maida works well for better texture.

More Eggless Recipes to Try

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