Water-Based Vanilla Muffins without Milk or Butter
Soft individual vanilla cakes made with water, vegetable oil and eggs, without added milk or butter.
These vanilla muffins use water and vegetable oil in place of milk and butter. The source’s measured batter includes eggs, flour, sugar and baking powder, so the cakes are milk-free but not egg-free or vegan. Whisk the dry ingredients together, then stir in the combined wet ingredients only until the flour is moistened. A few small lumps are fine; overmixing can make the crumb tough. Fill the liners about two-thirds full and bake in a preheated oven until the tops spring back and a skewer comes out without wet batter. Leave them in the tin briefly, then move to a rack so steam does not make their bottoms damp. Dust with icing sugar if you like, or serve the plain muffins with fruit for an easy afternoon snack.
Helpful tips
- Use room-temperature eggs for easier mixing.
- Measure water separately; kefir is a different dairy variation.
- Leave small lumps rather than overmixing the batter.
- Fill cups only two-thirds so the cakes can rise.
Serving ideas
- Offer with tea or coffee.
- Serve with fresh berries.
- Dust lightly with icing sugar when cool.
- Pair with fruit compote on the side.
Storage
Store completely cooled muffins in a covered container for up to 2 days; freeze extras.
Ingredients and directions
Recipe card
Water-Based Vanilla Muffins without Milk or Butter
Equipment: Muffin tin, paper liners, two mixing bowls
Ingredients
Main ingredients
Instructions
Prepare
Heat oven to 180°C (350°F) and line 8–10 muffin cups.
Combine dry ingredients
Whisk together flour, sugar, baking powder, vanilla sugar and salt.
Add wet ingredients
Whisk eggs, oil and water in a separate bowl. Pour into dry ingredients and fold only until no dry flour remains.
Fill and bake
Divide the batter between the lined cups, filling each about two-thirds full. Bake 20–25 minutes until tops are golden and a skewer comes out without wet batter.
Cool
Rest in the tin 10 minutes, then transfer to a rack.
Frequently asked questions
Are these muffins vegan?
No. The measured recipe is milk-free but contains eggs.
How should I store vanilla muffins without milk?
Store completely cooled muffins in a covered container for up to 2 days; freeze extras.
How to tell when it is ready
The top springs back and a skewer shows no wet batter.
Tips
- Use room-temperature eggs for easier mixing.
- Measure water separately; kefir is a different dairy variation.
- Leave small lumps rather than overmixing the batter.
- Fill cups only two-thirds so the cakes can rise.
Troubleshooting
- Use room-temperature eggs for easier mixing.
- Measure water separately; kefir is a different dairy variation.
Serving suggestions
- Offer with tea or coffee.
- Serve with fresh berries.
- Dust lightly with icing sugar when cool.
- Pair with fruit compote on the side.
Make ahead
Prepare ingredients ahead and observe the stated chilling, resting or rising time.
Storage
Store completely cooled muffins in a covered container for up to 2 days; freeze extras.
Frequently asked questions
Are these muffins vegan?
No. The measured recipe is milk-free but contains eggs.
How should I store vanilla muffins without milk?
Store completely cooled muffins in a covered container for up to 2 days; freeze extras.
Serve vanilla muffins without milk according to the doneness and storage notes.
More recipes to try
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