Eggless Vanilla Muffins | Recipe in Description

Eggless Vanilla Muffins Yield: 6 muffins | Prep Time: 10 minutes | Bake Time: 30 minutes ----- Ingredients: Dry Ingredients 1 cup (125 g) all-purpose flour ½ cup (100 g) fine sugar ½ tsp baking powder ¼ tsp baking soda Pinch of salt Wet Ingredients ¼ cup (60 ml) thick yogurt, room temp ¼ cup (60 ml) milk, room temp 3 tbsp (45 ml) neutral oil or melted butter 1 tsp vanilla extract ----- Instructions 1. Preheat oven to 200°C (400°F). Line muffin tray with 6 paper cups. 2. In a bowl, whisk together sugar, yogurt, milk, oil and vanilla extract until smooth. 3. In another bowl, sift flour, baking powder, baking soda, and salt. 4. Add dry ingredients to wet ingredients in 2 batches. Fold gently, don’t overmix. Batter should be thick but pourable. 5. Fill muffin cups almost full for domed tops. 6. Bake at 200°C for 10 minutes, then reduce to 180°C (350°F) and bake 15-20 minutes more until toothpick comes out clean. 7. Cool in tray for 5 minutes, then transfer to wire rack. ----- Optional Add-ins Sprinkle sugar on top before baking for crunch Add 2 tbsp chocolate chips, nuts, or dried fruits to batter ----- Tips Use room temperature ingredients for best texture The 10-minute rest activates leavening agents Two-stage baking creates bakery-style domes Store in airtight container for up to 3 days