VANILLA MUFFINS IN COOKER

Vanilla muffins have always held a special place in our hearts, evoking memories of warm kitchens and the comforting aroma of baked goods. These muffins, with their simple yet classic flavor, are a nod to those old-school recipes that never go out of style. What makes this recipe even more special is its simplicity—no eggs, no curd, no condensed milk, and no oven. You can easily make these delicious muffins in a cooker, and they turn out just as soft and fluffy as any oven-baked version.

Making these vanilla muffins in cooker is incredibly easy. The highlight, of course, is the flower design on top—adding a charming, whimsical touch that makes these muffins as pretty as they are delicious.

They’re proof that you don’t need fancy ingredients or equipment to create something truly delightful. This explanation highlights the key aspects of your vanilla muffins recipe, focusing on the simplicity, the old-school flavor, and the ease of making them in a cooker.

WHAT YOU’LL LOVE ABOUT THEM

• Old school flavour
• Made without oven
• Easy and quick
• Flower design on top
• Perfect for any occasion

INGREDIENTS USED IN MAKING VANILLA MUFFINS IN COOKER

• MILK

Milk helps dilute the batter to achieve the desired consistency. This makes the batter easier to work with and results in a smoother texture. In recipes that use baking powder as a leavening agent, milk can react with it to produce carbon dioxide gas. This gas creates air bubbles within the batter, causing the cake to rise and become fluffy. Using whole milk, as specified in the recipe, adds a luxurious creaminess to the batter, elevating the overall indulgence of the cake. I used Nestle Milk for this recipe .

• OIL

Oil adds tenderness to the cake’s crumb. It coats the flour particles and interferes with gluten formation, resulting in a more delicate and less chewy texture. It is often easier to mix into cake batters compared to solid fats like butter. It can be blended more uniformly with other ingredients, ensuring an even distribution of fats throughout the batter. The choice of vegetable oil adds neutrality, allowing the vanilla flavor to shine without any overpowering buttery notes.

• ALL-PURPOSE FLOUR

Flour helps absorb the moisture from other ingredients in the batter, which contributes to the cake’s texture and prevents it from being overly wet. Flour interacts with leavening agents like baking powder and baking soda to create gas (usually carbon dioxide) that causes the cake to rise. Flour is a primary structural ingredient in cakes. It provides the framework for the cake’s crumb and gives it a cohesive texture. It also produces a tender crumb in the cake.

• LEAVENING AGENTS

Leavening agents play a crucial role in giving vanilla cake its light and fluffy texture. There are typically two types of leavening agents used in baking vanilla cake: baking powder and/or baking soda. In a vanilla cake recipe, these leavening agents are typically added to the dry ingredients (flour, sugar, etc.) and react with the other ingredients (usually liquid) when mixed together. This reaction creates bubbles in the batter, causing it to rise during baking, resulting in a soft and fluffy cake.

• SUGAR

The most obvious reason is that sugar adds sweetness to the cake, making it enjoyable and satisfying to eat. Sugar helps keep the cake moist, preventing it from becoming dry and crumbly during the cooking process. As it combines with the other ingredients, it helps create a light and fluffy texture, making each bite a heavenly experience. I used this sugar for the recipe.

EQUIPMENTS USED IN MAKING VANILLA MUFFINS IN COOKER

This recipe doesn’t require a lot of equipment. Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision.

A whisk or spatula is essential for combining the dry and wet ingredients efficiently. Ensure that the utensil you choose is capable of thoroughly mixing the batter without overdoing it.

You’ll need a cooker in which vanilla muffins will get baked.

To combine all the ingredients for this recipe, I have used glass bowl.

You’ll need food grade paper cups in which muffins will get baked.

TIPS TO MAKE VANILLA MUFFINS IN COOKER

1. Just like an oven, preheating the cooker is essential. Heat the cooker on medium heat for 10-15 minutes with a layer of salt or sand at the bottom. This ensures even heat distribution, mimicking an oven.
2. Place a stand inside the cooker to elevate the muffin tray or molds. This prevents direct contact with the heat source and helps the muffins cook evenly without burning.
3. Fill the muffin molds only about two-thirds full. This gives the batter enough space to rise without overflowing, ensuring well-shaped muffins.
4. Remove the gasket (rubber ring) and the whistle from the cooker lid. This prevents the buildup of pressure, allowing the muffins to bake gently without turning into steamed cakes.

If you like my Vanilla muffins in cooker recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!

VANILLA MUFFINS IN COOKER

 

Save Print

Ingredients

• ½ cup milk
• ½ tbsp vinegar
• ½ cup castor sugar
• ¼ cup sunflower oil
• ½ tsp vanilla
• ¾ cup all purpose flour
• ½tsp baking powder
• ½ tsp baking soda
• For chocolate batter
• 1 tbsp cocoa powder
• 3 tbsp vanilla batter

Instructions

1. Start by removing the whistle and rubber from the cooker. Set it on low-medium heat and spread a layer of salt at the bottom of the cooker. Place a small stand in the center and close the lid of the cooker. Let it preheat for about 10 mins.
2. In a bowl, mix in milk and vineger. If you don’t have vinegar you can use same quantity of lemon juice. Let it rest for 5 minutes and you’ll see it will began curdling.
3. Now in the same bowl add in the castor sugar, sunflowe oil and vanilla extract. Mix everything until combined.
4. Sift in the dry ingredients- all purpose flour, baking powder and baking soda and mix well until you don’t see any large flour pockets in the batter.
5. Set aside 3 tablespoons of the vanilla batter and mix in 1 tablespoon of cocoa powder. Transfer this chocolate batter to a piping bag.
6. Divide the remaining vanilla batter evenly among 3 paper cups. Pipe spirals of the chocolate batter on top. Using a skewer or toothpick, create a flower pattern by drawing lines from the center outward and inward.
7. Place the paper cups on a plate, then set the plate in a preheated cooker. Cook for 20-25 minutes, or until a skewer inserted in the center comes out clean.

3.5.3251