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    Home » Recipes » Baking

    Eggless rainbow muffin recipe

    June 30, 2015 by Raks Anand 42 Comments / Jump to Recipe

    Eggless rainbow muffin, soft spongy textured, a treat to eyes first before you enjoy these treats. Step by step instructions for beginners.

    rainbow muffin
    Rainbow muffin
    Jump to:
    • Recipe card
    • Step by step

    I had a long time wish to try out this rainbow muffin, though my wish was to try cake rather than muffin.

    I sent this rainbow muffins to Kungumam thozhi last month’s edition. As I am just back from my tiring trip to Indian, no mood to get back to blogging. Taking my own time to get back to the swing.

    I will be posting my video recipes from next week sure, meanwhile you can enjoy these recipes.

    eggless rainbow muffins
    Eggless rainbow muffin

    My trip was so hectic that out of 8 days I was in travel for 5 days. In between you can imagine how the 3 days would have flown away! 😉.

    Our regular visit to temple and visiting couple of  relatives and an awesome trip to Bangalore and had great time with my brother family, parents along with my in-laws.

    Bangalore and Mysore was too good, loved the food a lot😀. Now back to my routine life.

    This rainbow muffins is with the eggless vanilla cake recipe as base, just added food colors to it.

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    Recipe card

    eggless rainbow muffins
    Print Pin
    5 from 1 vote

    Eggless rainbow muffin recipe

    Eggless rainbow muffin, soft spongy textured, a treat to eyes first before you enjoy these treats. Step by step instructions for beginners.
    Course Dessert, Snack
    Cuisine Global
    Prep Time 15 minutes
    Cook Time 15 minutes
    Servings 8 muffins
    Cup measurements

    Ingredients

    • 1.5 cups All purpose flour Maida
    • 3 tablespoon Corn flour Corn Starch
    • 1 cup Curd Plain yogurt
    • ¾ cup Sugar
    • ½ cup Oil
    • 1 teaspoon Baking powder
    • ½ teaspoon Baking soda
    • 1 teaspoon Vanilla essence
    • ¼ teaspoon Food color pink, blue, yellow, green food colour (liquid) - each
    • Salt – A pinch
    Prevent your screen from going dark

    Instructions

    • In a mixing bowl, take all purpose flour firstly and take out 3 tablespoon from it.
    • Add 3 tablespoon corn flour to it and mix well. Keep aside.
    • In another mixing bowl, mix curd, sugar and salt until sugar is dissolved completely.
    • Add vanilla essence, baking powder and baking soda to it. Mix it and you will get a frothy mixture. (Will see bubbles in it)
    • Add oil to this batter and mix well.
    • Now mix the flour ¼ cup at a time and mix well. Finish all the flour the same way.
    • Meanwhile, pre-heat oven at 180 deg C.
    • Divide the batter to 4 in 4 different bowls and add food colors to it.
    • Line a muffin tray with muffin liners.
    • Add one tablespoon of each colored batter as shown in the picture.
    • Blue first, green second, pink third and yellow last.
    • Bake at 180 deg C for 20 mins or until a knife/ toothpick inserted comes out clean.
    • Once done, leave the muffins in the tray itself for 10 mins. Then take out carefully and cool over a wire rack.

    Notes

    • Muffins will stay good for 3 days in room temperature. Just keep in a muffin rack.
    • No need to keep in an airtight container.
    • If there is a moist top over the muffin, its natural, dust with sugar powder to absorb the moisture.
    • You can use your favorite colors.
    • Fill the muffin liner only with ¾th of the batter.
    • I tried using different flavor, it was good. Just 2 different flavors though.
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    Step by step

    1. In a mixing bowl, take all purpose flour and take out 3 tablespoon all purpose flour from it. Add 3 tablespoon corn flour to it and mix well. Keep aside.
    1-step

    2. In another bowl, stir together curd, sugar and salt until sugar is dissolved completely.

    Add vanilla essence, baking powder and baking soda to it. whisk it and you will get a frothy mixture. (Will see bubbles in it)

    wet ingredients

    3. Add oil to this batter and mix well.

    add oil

    4. Now add the flour ¼ cup at a time and mix well. Finish all the same way.

    flour

    5. Meanwhile, pre-heat oven at 180 deg C. Divide the batter to 4 in 4 different bowls and add food colors to it.

    Line a muffin tray with muffin liners. Add one tablespoon of each colored batter as shown in the picture.

    Blue first, green second, pink third and yellow last.

    colorful muffin batter

    6. Bake at 180 deg C for 20 mins or until a knife/ toothpick inserted comes out clean.

    Once done, leave the muffins in the tray itself for 10 mins. Then take out carefully and cool over a wire rack.

    before after

    For me, Muffins taste and smells great next day. It could be coz, since I make, I get saturated with the smell of it. 😛

    eggless rainbow muffin recipe
    rainbow muffins

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    Reader Interactions

    Comments

    1. Kaveri Venkatesh

      June 30, 2015 at 9:51 am

      Very pretty and colorful muffins...sure shot hit with kids

      Reply
    2. Ramya Venkateswaran

      June 30, 2015 at 10:09 am

      love the color and super spongy muffins

      Reply
    3. AruNagendra

      June 30, 2015 at 10:10 am

      Looks colorful.Can't wait to try

      Reply
    4. AruNagendra

      June 30, 2015 at 10:11 am

      This comment has been removed by the author.

      Reply
    5. AruNagendra

      June 30, 2015 at 10:12 am

      Looks colorful.Can't wait to try

      Reply
    6. msm

      June 30, 2015 at 11:24 am

      Awo awesome.mouth watering cake

      Reply
    7. sankar saranya

      June 30, 2015 at 12:09 pm

      Looks very colourful cake.

      Reply
    8. Subashini

      June 30, 2015 at 12:24 pm

      Very tempting and neat presentation,as always...the last photo is way too colorful..i have successfully tried many of your recipes and the main reason for that is the way you present and explain...hats off

      Reply
    9. Deepshika

      June 30, 2015 at 2:09 pm

      Yummy and it's mouth watering.. Last pic is heart stealing

      Reply
    10. Deepshika

      June 30, 2015 at 2:09 pm

      Yummy and it's mouth watering.. Last pic is heart stealing

      Reply
    11. Guhapriya Venkatakrishnan

      June 30, 2015 at 2:13 pm

      Looks great....shall try

      Reply
    12. Janani

      June 30, 2015 at 4:50 pm

      Deliciously colorful.. too good to resist ...

      Reply
    13. Gayathri Ramanan

      June 30, 2015 at 5:01 pm

      Delicious and amazing muffins with lovely colours...Hope you had a great time in India.....

      Reply
    14. Raks anand

      July 01, 2015 at 12:54 am

      Thank you all 🙂

      Reply
    15. Veena Theagarajan

      July 01, 2015 at 1:02 am

      looks yum and colorful

      Reply
    16. Priya Srinivasan

      July 01, 2015 at 4:25 am

      Lovely !!! Eye catching colors!!!

      Reply
    17. Mahi

      July 01, 2015 at 4:26 am

      Thanks for the visual treat! 🙂

      Reply
    18. Rafeeda AR

      July 01, 2015 at 4:40 am

      Looks so pretty...

      Reply
    19. Unknown

      July 01, 2015 at 9:24 am

      Looks lovely! I'll definitely try it out. Where did you buy this cute little muffin serving stand from? I also live in Singapore.

      Reply
    20. Deepshika

      July 21, 2015 at 4:31 am

      Hi raks.. It looks so tempting.. Want to know what shud be done with the
      "take out 3 tbsp maida from it". Shud we use the same in recipe later or not.

      Reply
    21. Raks anand

      July 21, 2015 at 4:34 am

      I got this stand from Chennai 🙂 Currim boys

      Reply
    22. Raks anand

      July 21, 2015 at 4:35 am

      No need to use that maida we take out.

      Reply
    23. Dessy

      July 28, 2015 at 4:03 am

      I was wondering how many cupcakes I can make out of this recipe... they look absolutely beautiful ...

      Reply
    24. Shivani

      August 28, 2015 at 1:56 am

      I tried out...its was awesome..thnx dear

      Reply
    25. Mathgeek

      September 21, 2015 at 9:39 am

      Which brand of food colouring did you use? I believe the beauty of the colour lies in the brand 🙂

      Reply
    26. Ananthi

      December 30, 2015 at 1:49 am

      Tried your recipe.. tasted well except that my muffins got cracked at the top and was a bit dry on top alone.. If I bake it for lesser time then it's not cooked in the center.. Wat do I do?

      Reply
    27. Raks anand

      December 30, 2015 at 2:02 am

      8 muffins as shown (size) in the picture

      Reply
    28. Raks anand

      December 30, 2015 at 2:03 am

      Bake king 🙂

      Reply
    29. Raks anand

      December 30, 2015 at 2:04 am

      I think you are over mixing the batter. Try mixing with a spatula instead whisk next time. Other reason could be more baking powder/ cooking soda.

      Reply
    30. Rahul Rohit

      February 12, 2016 at 12:17 pm

      Can I replace curd with vinegar. If so what is the quantity equivalent to 1 cup curd? Thanks

      Reply
    31. Raks anand

      February 12, 2016 at 12:21 pm

      I am not sure, I rarely bake, so can't suggest you with out trying. Sorry

      Reply
    32. Gurjeet Chhabra

      March 16, 2016 at 6:01 am

      plz tell me, my muffin top portion remain hard and dry

      Reply
    33. Raks anand

      March 16, 2016 at 6:38 am

      Little more water to the batter will solve the problem. Also make sure not to over mix.

      Reply
    34. lovecooking

      April 25, 2016 at 8:33 am

      yummy

      Reply
    35. Desi delights

      December 13, 2016 at 2:05 pm

      Hi...Can i skip baking soda in this?

      Reply
    36. Raks anand

      December 13, 2016 at 2:07 pm

      No, this is eggless version, so it is must for soft spongy texture

      Reply
    37. Mrunalini Honshetti

      April 20, 2017 at 1:39 am

      Hi very nice recipe, can you tell me what flavours can be used in this recipe please

      Reply
    38. preeti

      December 18, 2018 at 10:20 pm

      Hi.. can we use butter or ghee instead of oil?

      Reply
    39. Raks Kitchen

      December 18, 2018 at 11:34 pm

      Sure, i suggest to use butter rather than ghee. But measure butter in liquid form by melting it. Don't melt too much, just to liquify it. Hope this helps you

      Reply
    40. Unknown

      January 13, 2019 at 4:50 am

      Hi which food colour you used.

      Reply
    41. Jayalakshmi Ganesh

      July 08, 2020 at 4:24 pm

      Wow.. an awesome yet easy recipe. I tried it and it came out really well. My kids loved it. Thank you so much for sharing step by step out here. Mine didn't go for the next day too..got over immediately.

      Reply
      • Raks Anand

        July 09, 2020 at 8:39 pm

        Thanks a lot for your time to write feedback 🙂

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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