These condensed milk muffins are soft, lightly sweet and completely egg-free. There's no flax egg or other replacer in the batter. It's a small batch of five with almond flour for a slightly nutty crumb, and it takes 40 minutes from bowl to tea tray.
I baked these two days before Christmas, purely for myself and F, with a cup of tea in mind. Then F walked in with a box of plum cake from a colleague, and so my muffins went as a return gift in the box. I baked again, this time folding in some chopped cherries too.
Condensed milk and melted butter give you the richness and moisture an egg usually would, so you don't need an egg replacer. Fresh cherries are lovely, but frozen, dried (soaked first), or a handful of any berry works year-round.
KEY Ingredients
This small batch of condensed milk muffins is egg-free, but you need these ingredients to make it extra tasty!
- All-purpose flour and Almond flour
- Baking powder and Salt
- Sweetened condensed milk
- Sugar or erythritol
- Butter
- Vanilla extract
- Milk
See the recipe card below for exact quantities.
Instructions
This eggless muffin recipe requires the electric hand mixer to whisk the condensed milk with sugar.
- Preheat oven to 200C and grease only 5 holes of a muffin tray.
- Mix the flour, baking powder and salt in a bowl.
- In another large bowl, whisk the condensed milk and sugar until fluffy and light. This can take anywhere between 3 and 5 minutes.
- Add melted butter, vanilla and milk and whisk to combine. Make sure the melted butter is not too hot.
- Fold in the flour mixture in small batches, and lastly fold in the pitted and quartered cherries.
- Divide the batter into 5 muffin holes and bake for 15 to 20 minutes.
- Remove, cool and serve with tea or coffee.
Substitutions
- Cherries: frozen or dried and soaked overnight, in equal amounts. Or skip them.
- Almond flour: gives these a nutty crumb, as in my cherry almond tea cake. Don't use coconut flour, which is far thirstier.
- Butter: ghee or a neutral oil works.
If you have a ripe banana sitting around, then do make my small batch eggless banana cherry muffins!
Questions, Answered
Can I use evaporated milk instead of condensed milk in these muffins?
I haven't tested it, so I can't promise the same result. Evaporated milk is unsweetened, so you'd have to add sugar to make up for what the condensed milk brings.
Can I double this recipe for a full muffin tray?
Yes. Double every ingredient, and you get 10 muffins; use a 12-hole tray. The batter comes together the same way, so keep whisking the condensed milk and sugar for the full 3 to 5 minutes.
How do I store condensed milk muffins?
A batch of five has never lasted me past two days, which is the downside of small-batch baking for two. If you're doubling the recipe to share, let them cool completely before you put them in a container.
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📖 Recipe Card
Condensed Milk Muffins (Eggless, Small Batch)
Ingredients
First bowl
- ½ cup all-purpose flour, maida
- ¼ cup almond flour
- ¾ teaspoon baking powder
- a pinch of salt
Second bowl
- ¼ cup sweetened condensed milk
- 3 tablespoons erythritol, (or use regular sugar same quantity)
- ¼ cup melted butter, or use melted ghee or any neutral oil
- ¼ teaspoon vanilla extract
- 3 tablespoons full-fat milk
- 10 to 15 pitted cherries, quartered and pat dried
Instructions
Prep
- Place the wire rack on level 2 and preheat the oven to 200°C.
- Grease 5 holes of a 6-count muffin pan very lightly with melted butter or with non-stick spray.
Prepare the batter
- In a bowl, add the all-purpose flour, almond flour, baking powder and salt and whisk well.½ cup all-purpose flour maida¼ cup almond flour¾ teaspoon baking powdera pinch of salt
- Take another larger bowl and beat the condensed milk and sugar with an electric whisk for about 3 to 5 minutes on medium to high speed or until it gets creamy in texture.¼ cup sweetened condensed milk3 tablespoons erythritol (or use regular sugar same quantity)
- Whisk in the vanilla essence, melted butter and milk.¼ cup melted butter or use melted ghee or any neutral oil¼ teaspoon vanilla extract3 tablespoons full-fat milk
- Fold in the flour mixture in small batches. Fold in the quartered cherries.10 to 15 pitted cherries quartered and pat dried
Bake
- Divide the batter equally into 5 muffin holes (approx. 2 to 3 tablespoons of batter in each). Do not try to level the batter or tap the pan or fill the gaps - just leave it as you dropped it.
- Bake for 15 to 20 minutes or until golden brown and a toothpick inserted into the muffin comes out clean.
- Remove from the oven and place on a wire rack to cool slightly (about 3 to 5 minutes).
- Remove the muffins from the pan and let them cool completely on the wire rack.
serve
- Serve warm or at room temperature with some coffee or tea!
Nutrition Info
Nutritional information is an estimate provided for informational purposes only. Values may vary based on ingredient brands, cooking methods, and portion sizes.
Famidha Ashraf says
These eggless condensed milk muffins with cherries are such a happy bake... that sweetness is just perfect! The cherries on top make them look so pretty too. Try a batch and let me know in the comments how they turned out!