Eggless Dalgona Coffee Muffins (or cupcakes)

Soft, tender and absolutely delightful dual layered vanilla coffee muffins are perfect addition to your high tea or brunch menu. Inspired by trending dalgona coffee, they are vegetarian, egg free and so easy to make.

These delicate coffee muffins are treat for both eyes & palate as they are aesthetically pleasing and taste delicious too. It take less than 30 minutes of time to make them and are great for breakfast, brunch or as snack with cappuccino / hot chocolate.

The word ‘dalgona‘ is derived from Korean word ‘dalguna‘ which means ‘it’s sweet’. The entire ‘dalgona coffee’ fad started from South Korea when a famous TV actor ordered it on a tv show and soon after it turned into a frenzy on TikTok and other social media platforms.

What is Dalgona Coffee?

‘Dalgona’ is actually the name for Korean honeycomb toffee, which is made by mixing melted sugar and baking soda. As the colour and taste of whipped coffee resembles the dalgona candy, the term dalgona coffee came into existence.

It is made by whipping instant coffee powder, water and sugar together with whisker (or hand beaten with spoon) till it becomes light, foamy and then poured over hot / cold milk. Inspired by the dual layers of dalgona coffee, I experimented a little bit and created its muffin version.

Just like dalgona coffee which has bottom milk layer topped with golden whipped coffee, these delectable muffins combine the vanilla and coffee flavour in every bite. They are subtly sweet with perfect soft & spongy texture.

This style of hand beaten coffee has always been made in almost every Indian home (known as “Pheeti hui coffee“) before the term dalgona got all popular. With Facebook & Instagram flooding with trending dalgona coffee pics, all I imagine is everyone’s mother making ‘rolling eyes face’ behind the scene.

Coffee Muffins Ingredients:

Flour: To get perfect fluffy light texture and colour, I have used all purpose flour (maida). I would not recommend using whole wheat flour as muffins can turn slightly dense (as it needs more liquid) and you may not even get the same colour shown in images.

Sugar: I have used powdered sugar as sweetener in this muffin recipe as it dissolves quicker than granulated sugar. You can use store bought or make it at home by grinding regular granulated sugar.

Oil: Use any tasteless, flavourless & odourless oil like sunflower oil or canola oil etc. Do not use oils like coconut oil as it has aroma of its own which can linger in baked muffins. I have used cold pressed sunflower oil here.

Milk: You can use whole milk, skimmed milk, toned milk or any plant based milk like almond or soy milk. As whole milk has high fat content, it renders richer taste but other milk types also work fine.

Yogurt: Yoghurt (or curd) is used as egg substiture and gives moistness and softness to the muffins. If you are using homemade curd, please use the thick part and taste it once as it should not be sour.

Vanilla Extract: The bottom layer of the muffins is flavoured using vanilla extract. Along with vanilla, you can add a pinch of cinnamon powder too as it pairs well with coffee.

Coffee: I have used instant coffee powder for coffee flavour in muffins. It is always better to dissolve it in warm milk or water before using as otherwise it can remain undissolved, leaving tiny brown specks in baked goods.

For more intense flavour you can increase its quantity or use coffee essence. My husband is a big time coffee lover and whenever I make these for him, I just add a little more for that extra coffee kick.

Variations:

You can add handful of chocolate chips, chopped nuts like walnuts, pecans or can even take them a step further with streusel topping (made with flour, sugar and butter).

If you are feeling experimental, you can try replacing coffee powder with matcha powder to make white & green layered muffins.

Cupcakes vs Muffins: Before we move to next topic, I would like to point out few basic differences between these two as people assume them to be same. One of the main difference is frosting. Cupcake are always topped with some kind of frosting whereas muffin has none. Secondly, cupcakes are more sweeter than muffins as the latter is generally consumed in breakfast or snack whereas cupcakes are served as dessert.

To transform these muffins into chocolate-coffee cupcakes, you can increase the amount of sugar and frost them with chocolate ganache as explained in this chocolate cupcakes recipe or with other frostings like salted caramel-coffee buttercream.

Youtube video:

If you are a first time baker or feel confused at any step while baking, do check out the video below in which every step has been shown in detail. In case of any doubt please mail me or drop in the comments section below.

More eggless muffins recipes you might like:

• Blueberry Muffins
  
• Banana Oats Muffins
• Orange Choco-Chip Muffins
• Apple Cinnamon Muffins (whole wheat)

Ingredients:

• All Purpose Flour (Maida)- 1 cup
• Baking Powder- 1 tsp
• Baking Soda- 1/4 tsp
• Instant Coffee Powder- 1 & 1/2 tsp
• Warm water- 1 tsp
• Yoghurt (Thick curd)- 1/4 cup
• Powdered Sugar- 1/2 cup
• Milk- 1/4 cup + 3 tbsp
• Vanilla Extract- 1 tsp
• Oil- 1/4 cup

Notes:

1. The above recipe yields 6 to 8 muffins or cupcakes.
2. Measuring Cup used: 1 cup = 250 ml. Bring the milk or yogurt at room temperature before using.
3. The muffins here are mildly sweet. If you like sweeter muffins, you can take upto 3/4 cup of powdered sugar.

Directions:

Step 1:
Sieve together all the dry ingredients- flour (maida), baking powder and baking soda. Keep these sieved dry ingredients aside.

Step 2:
In a small bowl, add instant coffee and warm water. Keep this mix aside.

Step 3:
In a mixing bowl, add yogurt (curd) & powdered sugar. Whisk well till sugar is completely dissolved. Add 1/4 cup milk, oil and vanilla extract to it. Whisk once again till all the ingredients are mixed together.

Step 4:
Set the oven for preheating at 170°C. By the time oven is preheating let us proceed to next step.

Step 5:
Start mixing dry ingredients (from step1) into the wet ingredients bowl. We will add 3 tbsp milk gradually while folding the batter. Mix till you get smooth lump free batter.

Step 6:
Place silicon muffin liner in muffin tray. Divide the batter in roughly two parts. Add first part of batter using a spoon in these liners. Fill them upto 2/3rd level as muffins need space to rise. If you are using little bigger liners, you will get 6 muffins & with smaller ones you will easily make 7-8 muffins.

Step 7:
In the remaining batter, add coffee mixture (prepared in step2) & mix once again. Transfer this coffee batter over the vanilla layer we filled in muffin liners before. Tap the muffin tray once or twice to remove air bubbles.

Step 8:
Bake these muffins at 170°C for 15 minutes. After 15 minutes check with a toothpick or skewer, it should come out clean else bake for 2-3 minutes more.

Transfer the muffins as it is (along with liners) over a wire rack and let them cool for 5-10 minutes. Once they are slightly cooled, remove the liners. If the muffins are breaking, then wait for some more time before de-moulding. Enjoy these delicious soft dalgona coffee muffins with any beverage of your choice!

Note: If you want to make coffee cupcakes, you can frost them with ganache shown in chocolate cupcake recipe or whipped ganache as shown in air fryer chocolate cake recipe.

Pin for later:

(Baking Products used-)

• Whisk: https://amzn.to/2Z4tSj9
• Spatula: https://amzn.to/2V7aEIE
• Muffin Tray: https://amzn.to/2ASb0fv

If you try this easy coffee muffins recipe & share pics on social media, then don’t forget to tag on Facebook, Instagram or use #kuchpakrahahai. Keep cooking, Keep Sharing !! 🙂

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(13 votes, average: 4.85 out of 5)

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