Description
This easy and fluffy eggless muffin recipe uses yogurt, milk, and pantry staples to create moist, tender muffins perfect for breakfast or snacking.
Ingredients
1½ cups all-purpose flour
½ cup granulated sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup milk (dairy or non-dairy)
⅓ cup neutral oil (canola, vegetable, or melted coconut oil)
1 teaspoon vanilla extract
½ cup plain yogurt or unsweetened applesauce
Optional: ½ cup chocolate chips, berries, or chopped nuts
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk milk, oil, vanilla extract, and yogurt or applesauce until smooth.
Pour the wet ingredients into the dry and mix until just combined. Do not overmix.
Fold in optional add-ins such as chocolate chips or berries, if using.
Divide the batter evenly into the muffin cups, filling each about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can use mashed banana in place of yogurt or applesauce. For gluten-free muffins, use a 1:1 gluten-free flour blend. Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: eggless muffin recipe, no egg muffins, muffins without eggs, egg-free muffin recipe