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eggless vanilla muffins condensed milk

EGGLESS CONDENSED MILK VANILLA MUFFINS

Absolutely my favorite Eggless Vanilla Muffins! With this recipe you get soft and fluffy crumbs with an amazing - and not at all plain! - rich flavor!
These muffins also feature the classic bakery-style high dome top, honestly nobody would say they are made without eggs.
Incredibly easy to make, they come together with few ingredients using only one bowl (two if you prefer to mix together flour and baking powder before) and a hand mixer.
You can customize this recipe adding your favorite ingredients like chocolate chips, fruits (blueberries, strawberries...), chopped nuts, raisins...unleash your imagination!
I admit I love them simply as they are because the Condensed Milk give them a remarkable vanilla falvor that enhances the vanilla paste I added in the batter (vanilla ectract work great too!).
Even if you eat eggs, you should try this recipe, you won't regret it!
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Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Course Dessert
Cuisine American, European
Servings 12 Muffins
Calories 272 kcal

Ingredients
  

  • 160 g (3/4 cup) unsalted butter room temperature
  • 300 g (10,5 oz) sweetened condensed milk
  • 40 g (6 tbsp) powdered sugar use 20 g for less sweet muffins
  • 2 tsp vanilla extract
  • 340 g (2+3/4 cups) all purpose flour
  • 12 g (1 tbsp) baking powder
  • 240 g (1 cup) milk room temperature

Instructions
 

  • In a large bowl mix butter with a hand mixer until creamy and soft. Add condensed milk, powdered sugar, vanilla and keep on mixing at medium speed for about 4 minutes until become fluffy and shiny.
  • Sift in all purpose flour and baking powder in 3-4 times alternating with milk: mix as little as possible (at medium-low speed) just to incorporate the ingredients: do NOT overmix the batter!
  • Score a small cross at the center of the muffins with a buttered knife: this tip helps your muffins to break and rise at the center while baking.
  • Bake in preheated oven (fan off, upper+lower heat) at 180°C-350°F for about 18 minutes. They are ready when a toothpick comes out dry.
  • Cool down on a wire rack and serve it!

Video

Notes

Store at room temperature wrapped in plastic wrap for 4 days.
Store in freezer for up to 3 months.