I have been part of the Facebook group Home Bakers Guild for the past seven months. If you are a regular reader of my blog, you might know how crazy I am about eggless baking. I have been baking for the past 7 years but a drastic change in my baking came after I started blogging. It has been four years since the day I started blogging and I have been introduced to so many International bakes through the group challenges I have participated during these four years. After all these years my passion for baking has never ever diminished. And another great change came in my baking journey, when I was introduced to the group by one of my blogger friends Rajani. Being a member of Home Bakers Guild has changed me a lot and you would notice the changes mainly in my cake decorating skills. I should say that my cakes started looking better after becoming a HBGian. And I am truly honoured when KP Balakumar, admin of HBG, chose me as one of the bloggers to do a series called as the Blogger Tuesday in the guild. I will be posting recipes on all the tuesdays during October for the series.
For the first post, I selected a simple recipe. Though the recipe is simple the muffins taste so delicious. The texture of the warm muffins was awesome and it is very hard to stop with one. I have been following some hot trending topics in the net and one among them is the difference between muffins and cupcakes. At first I thought that they were the same but after a lot of reading, here is what I summarised as the differences.
Muffins are quite easy to make while compared with cupcakes.
Making cupcakes is so much like making cakes. We cream butter and sugar before adding eggs or egg substitutes and then we fold the dry ingredients in to the mixture.
But for muffins butter is used in its melted form. Dry ingredients are mixed in a bowl and then all the wet ingredients are added at once and then the batter is mixed with a spoon.
You need to fill cupcake batter to 2/3rd of the liners whereas you can fill 3/4th for muffins.
Domes look great in muffins whereas level top is preffered in cupcakes.
There are sweet and savoury versions in muffins and they are like small quick breads.
As the mixing for muffin is 10-20 seconds, they have a coarser crumb while cupcakes have finer crumbs.
Muffins have a crunchier top while cupcakes are soft.
Cupcakes are frosted with icing but muffins doesn’t need any topping.
Cupcakes are desserts and muffins can be had for breakfast.
If you have any more points to add I will be grateful.
And coming to the eggless part of the recipe, I have used curd instead of the egg. Normally 1/4 th cup of curd is used instead of one egg. I use curd for cakes, cupcakes, muffins and breads. But I prefer to use milk when making cookies. It is always easy to replace one egg but it becomes difficult when the number of eggs in the recipe increases. I usually go for recipes using one or two eggs and stay away from recipes using three or above three. For the past one year I have been baking with eggs for orders and I feel that there is some difference between bakes with eggs and eggless bakes. But if you want to avoid eggs then you need not worry. There are so many eggless recipes in the net. I have tried hundreds of recipes avoiding eggs and we never miss eggs in our home. To be frank, my hubby hates cakes with eggs as he is so much used to eggless cakes. And after a lot of boring technical details, we will head to the recipe for these delicious muffins.
Recipe Source: Taste of Home
Makes 12 muffins
Ingredients:
Flour/ Maida – 2 cups
Sugar-1/2 cup
Baking Powder-1 tbs
Salt-1/2 tsp
Curd-1/4 cup
Milk-1 cup
Oil-1/3 cup
Vanilla Essence-1 tsp
Seme Sweet Chocolate Chips – 3/4 cup
Procedure:
Preheat oven to 200°C.
In a large bowl mix together flour, sugar, salt and baking powder.
Now in the centre add the milk, curd, vanilla and oil.
With a spoon mix to combine. Do not over mix.
Line a muffin tin with cupcake liners.
Divide the batter between 12 liners.
Bake in the preheated oven for 18-25 minutes.
Once done, transfer to wire rack.
Serve once warm.
Eggless Choco Chip Muffins
Ingredients
Ingredients
- Flour/ Maida - 2 cups
- Sugar-1/2 cup
- Baking Powder-1 tbs
- Salt-1/2 tsp
- Curd-1/4 cup
- Milk-1 cup
- Oil-1/3 cup
- Vanilla Essence-1 tsp
- Seme Sweet Chocolate Chips - 3/4 cup
Instructions
Procedure
- Preheat oven to 200°C.
- In a large bowl mix together flour, sugar, salt and baking powder.
- Now in the centre add the milk, curd, vanilla and oil.
- With a spoon mix to combine. Do not over mix.
- Line a muffin tin with cupcake liners.
- Divide the batter between 12 liners.
- Bake in the preheated oven for 18-25 minutes.
- Once done, transfer to wire rack.
- Serve once warm.
Yummy muffins.my favorite
lovely choco chip muffins. Haven’t baked muffins for quite a while.
Muffins look really fluffy and yummy.
In love with the looks of the muffins!!! Definitely would want to try it soon. I was wondering if replacing Maida with wheat flour would make it much different? I always bake eggless, and also am on the constant lookout for healthy food.
Muffins would usually have a fruit pulp like blueberry, banana, apple etc, while cupcakes do not – If this serves as a point of difference in Muffins and Cupcakes in your post!
I must mention, lovely blue liners and pictures! 🙂 Bookmarked the blog already!
Hi Mythili, I think using wheat flour would change the texture slightly and you may need to use a little more milk than the amount given in the recipe. And thank you so much. Will add that point in my post..
Hi Gayathri,
I tried your muffins recipe. The texture turned out to be perfect but it had a bitter taste to it. Was it the vanilla essence or the baking powder??? Can you please help me out???
Must be the baking powder..
What do I do? Shud I reduce the baking powder??? But wont it change the texture then???
You need to change the baking powder. Do not reduce amount.
Hi mam…can u plzz temme the baking degree mam…should I stick to 200 deg? For many recipes you didn’t mention mam..
Geetha, I have mentioned as 200C. If anywhere I have missed I am sorry.
Thank u soo much fr ur rep mam
Hello Gayathri…..
I tried this receipe today and the taste is very good but the problem is that all muffins stick inside the paper liner 🙁 As this was my first experience over muffins, I had chose to cut the receipe to 6 muffins instead of 12 and divide ingredients accordingly.
Also I am having Morphy Richards 52lr OTG which has no baking option like heating of both filaments without fan instead it is having lower filament with fan,lower filament withou fan,Grill option and both filaments on with fan.Than on which mode I should bake cakes,muffins,Pav etc. for best result ?
Because I am really disappointed with the Manual of it which is not having anything mentiond regarding this….
I would be really thankful to you if you suggest me…
Thanks in advance.
Hi, You can use the both filament with the fan option. When doing so reduce temp by 20degree centigrade. That is is the recipe calls for 180 then you need to set the oven to 160. Your oven is good for baking with these settings.
Thank You so much…It turned out to be a great help Gayathri:)
hi sugar used is??granulated sugar?
It is granulated..
Hiii i have tried thus recipe and it turned out superb….nvr got a chance to store it….
M mskung it for bulk.order how ling can i store these beauties 🙂
You can arrange them in plastic box and refrigerate..
Hi Gayatri..i tried the recipe…i found muffins to be bitter and it stuck to the cupcake liners
As muffins have some extra baking powder, some find it bitter. You can reduce the amount a little. Muffins may stick if the liner is not of good quality. Please check it.
Hello Mam – I tried out this recipe it was ver y nice . One drawback I faced was while mixing the batter the liquid propotion for the dry mixture was less so I added more milk to make it loose consistency batter. while having he cake the inside portion is bit chewy.
Can you help me on this ?
Muffin batter is relatively thicker than cakes. Over mixing the batter will give you denser chewy muffins.