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Eggless Muesli Cupcakes
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
Wholesome, eggless cupcakes loaded with muesli goodness that prove healthy baking can be truly irresistible.
Why You’ll Love This Recipe
These Eggless Muesli Cupcakes from Bake With Neetu are the perfect wholesome treat for anyone who loves baking without compromise. Packed with the goodness of muesli and made completely eggless, they are soft, hearty, and absolutely delicious.
Muesli brings a natural boost of fiber, whole grains, and nutrients to every bite, making these cupcakes a smarter choice than your average bake. The combination of buttermilk and brown sugar keeps them moist while adding a subtle depth of flavor that you will love.
- ✅ Completely eggless and perfect for vegetarians or those with egg allergies, so everyone at the table can enjoy them
- ✅ Muesli adds a hearty dose of whole grains and fiber, making these cupcakes more nutritious than traditional options
- ✅ Buttermilk keeps the crumb tender and moist without the need for eggs, so you do not have to sacrifice texture for health
- ✅ Simple pantry ingredients and a straightforward method mean you will have these cupcakes ready with minimal fuss and maximum reward
Ingredients You’ll Need
(Full measurements in the recipe card below)
WET
- • 1 cup buttermilk — adds moisture and tang
- • 1/3 cup vegetable oil — keeps cupcakes soft
- • 1 cup brown sugar — adds depth of flavour
- • 1 tsp vanilla essence — enhances overall taste
- • 3/4 to 1 cup water — adjusts batter consistency
DRY
- • 2 cups all purpose flour — main structure
- • 1 cup muesli — adds texture and nutrition
- • 1 tsp baking powder — helps cupcakes rise
- • 1/2 tsp baking soda — reacts with buttermilk
- • 1/4 tsp salt — balances sweetness
- • chocolate chips and muesli — for topping
Substitutions
| Ingredient | Swap |
|---|---|
| vegetable oil | coconut oil |
| brown sugar | regular white sugar |
| vanilla essence | almond essence |
How to Make It — Step by Step
Mix Wet Ingredients
In a large bowl whisk together buttermilk, oil, brown sugar and vanilla essence until sugar is fully dissolved.
Add Dry Ingredients
Add flour, muesli, salt, baking powder and baking soda to the wet mixture and whisk together. The batter will feel thick at this stage.
Adjust Consistency
Add water gradually in small batches, mixing as you go, until the batter reaches a smooth, scoopable consistency.
Fill and Top
Line cupcake tin with liners, fill each 3/4 full, then scatter chocolate chips and extra muesli on top.
Bake
Bake in a preheated oven at 180 degrees Celsius for 20 to 25 minutes. Insert a toothpick in the centre and remove only when it comes out clean.
Tips for the Best Result
Add water little by little to get the right batter consistency. The batter should be thick but pourable, not runny.
Fill the cupcake liners only 3/4 full to give the cupcakes room to rise without spilling over.
Make sure your oven is fully preheated to 180 degrees Celsius before placing the cupcakes inside for even baking.
How to Store
Frequently Asked Questions
Yes, regular white sugar works perfectly as a substitute for brown sugar in this recipe.
Yes, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and use as a buttermilk substitute.
Any store-bought plain or fruit and nut muesli works well. Choose one without too much added sugar for a healthier result.
Insert a toothpick into the center of a cupcake. If it comes out clean, the cupcakes are fully baked and ready to remove from the oven.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → Ingredients:
- → 1 cup of buttermilk
- → 1/3 cup vegetable oil (you can use coconut oil as well)
- → 1 cup brown sugar (can use regular sugar)
- → 1 tsp vanilla essence
- → 2 cups of all purpose flour
- → 1 cup Muesli
- → 1/4 tsp salt
- → 1 tsp baking powder
- → 1/2 tsp baking soda
- → 3/4 to 1 cup of water (add little at a time depending on the consistency)
- → Muesli and chocolate chips for garnish
Instructions
- 1. In a large bowl whisk together buttermilk, oil, brown sugar and vanilla essence until sugar is fully dissolved.
- 2. Add flour, muesli, salt, baking powder and baking soda to the wet mixture and whisk together. The batter will feel thick at this stage.
- 3. Add water gradually in small batches, mixing as you go, until the batter reaches a smooth, scoopable consistency.
- 4. Line cupcake tin with liners, fill each 3/4 full, then scatter chocolate chips and extra muesli on top.
- 5. Bake in a preheated oven at 180 degrees Celsius for 20 to 25 minutes. Insert a toothpick in the centre and remove only when it comes out clean.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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