Eggless tutti frutti muffins are a delightful treat that combines the sweetness of candied fruits with the soft texture of muffins. Perfect for breakfast or as a snack, these muffins are simple to make and loved by both kids and adults. The use of yogurt instead of eggs makes them suitable for vegetarians and those with egg allergies.
This Easy eggless tutti frutti muffins recipe is quick to prepare, super moist and tastes just like the ones we get in bakeries. The procedure is very simple and can be a great baking activity for kids as well. You can try my tutti frutti loaf cake if you have some tutti frutti at home.
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Tutti frutti is a colorful mixture of candied fruits, known for its sweet and fruity flavor. It typically includes diced fruits like cherries, pineapples, oranges, and citron preserved in sugar syrup. In India, tutti frutti often refers to candied raw papaya. It is widely used as an ingredient or topping in desserts such as ice cream, cakes, muffins, and fruit salads.
Why you will love making these Tutti Frutti Muffins
Quick Preparation: This recipe takes less than 40 minutes from start to finish.
Suitable for those allergic to eggs: Using yogurt adds moisture without the need for eggs. Try these Mango Muffins if you are a fan of eggless bakes.
Colorful and Fun: The vibrant tutti frutti pieces make these muffins visually appealing. This is a kid friendly recipe where they will enjoy being a part of the baking process as well.
Versatile: You can customize these moist vanilla tutti frutti muffins by adding chocolate chips or nuts.
How to make Eggless Tutti Frutti Muffins
Preheat your oven to 180°C (350°F) and line a muffin tray with cupcake liners.
In a bowl, sift together the all-purpose flour, baking powder, baking soda and salt. Set aside.
Toss the tutti frutti in a teaspoon of flour to prevent them from sinking in the batter.
In another bowl, mix sugar, oil, yogurt and vanilla essence until well combined.
Combine the dry ingredients with the wet ingredients, mixing gently to avoid overmixing.
Add milk gradually until you reach a smooth consistency.
Fold in the prepared tutti frutti gently.
Use an ice cream scoop to fill each muffin liner about three-quarters full. This ensures they rise properly without overflowing.
Top with few tutti frutti bits and cashew pieces (if desired).
Bake for 20 to 25 minutes or until a toothpick inserted comes out clean.
Once done, allow the muffins to cool slightly before serving warm or at room temperature. Serve them as a snack.
Tips & Suggestions to make the best Tutti Frutti Muffins
Storage: Store leftover tutti frutti muffins in an airtight container at room temperature for up to three days.
Variations: Experiment by adding chocolate chips or nuts for extra flavor and texture.
Serving Suggestions
Serve these muffins warm with tea or coffee as a delightful snack or breakfast option. They also make great lunchbox or snackbox treats for kids!
Frequently asked questions
Yes, you can substitute whole wheat flour; however, it may result in a different texture.
Make sure your baking powder is fresh and avoid overmixing the batter to keep it light and airy.
Yes! Allow them to cool completely before freezing in an airtight container. Reheat them in the microwave when ready to eat.
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Recipe Card
Moist Eggless Tutti Frutti Muffins with Yogurt
Ingredients
- ½ cup Tutti Frutti
- ¾ cup Sugar
- ½ cup Oil
- 1 cup Thick Yogurt
- 1 teaspoon Vanilla Extract
- ¼ cup Milk
- 1 & ½ cups All Purpose Flour
- ½ teaspoon Baking Soda
- 1 & ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 tablespoon Tutti Frutti for topping
- 1 tablespoon Chopped Nuts for topping
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tray with cupcake liners.
- In a bowl, sift together the all-purpose flour, baking powder, baking soda and salt. Set aside.
- Toss the tutti frutti in a teaspoon of flour to prevent them from sinking in the batter. Keep it aside.
- In another bowl, mix sugar, oil, yogurt and vanilla essence until well combined.
- Combine the dry ingredients with the wet ingredients, mixing gently to avoid overmixing.
- Add milk gradually until you reach a smooth consistency.
- Fold in the prepared tutti frutti gently.
- Use an ice cream scoop to fill each muffin liner about three-quarters full. This ensures they rise properly without overflowing.
- Top with few tutti frutti pieces and cashew pieces (if desired)
- Bake for 20 to 25 minutes or until the muffins turn golden brown and a toothpick inserted in the centre of the muffin comes out clean.
- Once done, allow the muffins to cool slightly before serving warm or at room temperature. Serve them as a snack.
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