Mawa Kesar Pista Muffins (Eggless) | Eggless Mawa muffins | Recipe to make mava muffins | How to make khoya muffins recipe with step by step instructions

These Mawa Kesar Pista Muffins (Eggless) | Eggless Mawa muffins are soft and moist with rich and milky flavor and a golden crust on top. These muffins are made using Homemade khoya/mawa, which is also known as khova or milk solids.

khoya/mawa also known as milk solids, is an essential ingredient to make many Indian Mithais. It can be made at home or easily sourced from dairy shops or sweets shops in India.

Mawa Kesar Pista Muffins (Eggless) | Eggless Mawa muffins, a favourite from Irani/Parsi bakeries

These muffins reminds me of my favorite cakes from one particular Parsi Bakery here in Mumbai. They are known as mawa muffins or khoya muffins or Irani mawa muffins or Parsi mawa muffins also.

One of them is Eggless Parsi mawa cake  which is popular dessert in Mumbai, India from Parsi bakeries. You can enjoy it with a cup of Indian masala tea or coffee, or as a snack anytime.

Ingredient list to make Mawa Kesar Pista Muffins (Eggless) | Eggless Mawa muffins

The ingredient list for this eggless mawa cake cupcakes is quite simple. You’ll need –

Mawa/mava/khoya –

The most important ingredient to make these muffins. If you have ready in hand or in freezer just thaw it on the kitchen counter first.

Or you can use store bought khoya also. Some leftover sweets like khoya barfi or mawa laddoo can be used to make these cupcakes.

All purpose flour/Maida –  

Essential ingredient to make muffins, however you may use gluten free flour also.

Milk – 

Any milk would work here. To use dairy or non dairy depends upkn chout choice. Vegans can use oats, coconut, soy, almond or any other milk.

Curd/Yogurt/Greek yogurt –

Simple homemade curd or yogurt would work here.

Powdered sugar – 

Here i have used Kesar wali kadi shakkar (mishri) / Saffron infused sugar candy and powdered it.

However,  normal white sugar can be powdered and used here. You may use brown sugar also.

Oil –

Any flavourless oil would work here.

Vanilla essence –

I use Sprig brand Natural Bourbon Vanilla Essence.

Baking powder and Baking soda –

Both are important leavening agents.

Kesar/Saffron – 

This imparts delicate flavor to muffins.

Pistachios –

For that required crunch.

Recipe card 🔽

Mawa Kesar Pista Muffins (Eggless) | Eggless Mawa muffins

These Mawa Kesar Pista Muffins (Eggless) | Eggless Mawa muffins are soft and moist with rich and milky flavor and a golden crust on top. These muffins are made using Homemade khoya/mawa, which is also known as khova or milk solids.

Download Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 6 Muffins

Ingredients Method Notes

Ingredients

  

• 1/4 Cup Curd
• 1/4 Cup Milk
• 1/2 Cup Powdered Sugar
• 1 Tbsp Oil
• 1/4 Cup Khoya/Mava
• 1/4 Tsp Vanilla Essence
• 2 Pinch Cardamom Powder
• 20 Saffron strands
• 3/4 Cup All Purpose Flour
• 1/2 Tsp Baking Powder
• 1/8 Tsp Baking Soda
• 20 Pistachios slivered

Method

 

1. Preheat your OTG for 10 minutes @ 180°C. In a small bowl soak the saffron in warm milk. I have skipped this step as used kesar infused sugar.
2. Sift twice the all purpose flour along with baking powder and baking soda. Keep this aside.
3. In a bowl add curd/yogurt, whisk it well until smooth. Next, add milk and whisk again. After that add powdered sugar and oil. Mix nicely.
4. Then goes crumbled khoya/mava/mava and vanilla essence. Now add cardamom powder and soaked saffron.
5. Whisk everything well so that khoya is  combined nicely. Then add twice sifted all purpose flour along with baking powder and baking soda.
6. Whisk again so that no lumps remain. The batter should be of flowy consistency so if required, add some more milk.
7. Make sure not to over mix the batter as it may cause muffins to turn flat.
8. Next, add half the quantity of slivered pistachios and reserve half for toppings.
9. Now, prep your muffin tray with liners or use muffin molds. Fill each liner/mold till half-way so as to get space to rise better.
10. Garnish with reserved pistachios.
11. Place these muffins in pre heated oven and bake them at 180°C for 13 to 15 minutes. Check by inserting a toothpick.
12. I have used small molds so it took me 15 minutes to bake perfectly. If you’re using big molds then make sure to increase the time to 20 minutes.
13. Once done, cool them on wire rack. Enjoy eggless mawa cupcake recipe | khoya cupcake | Irani mawa cake | Parsi mawa cake with your coffee or Masala tea.

Notes

1. Before you begin baking, make sure to use all the ingredients on room temperature.

2. I highly recommend to seive your dry ingredients at least twice. This small step ensures cupcake turn airy and fluffy.

3. Never open the glass door of your oven in between the baking process as it may collapse or deflate your cake, cupcakes or muffins.

4. To check whether the cupcakes are baked, do insert a toothpick in the centre of the cupcake. If it doesn't comes out clean you may bake it further for 5 more minutes.

5. If your muffin molds are of big size then it may take more than 15 minutes to bake.

Step by step instructions and pictorial presentation to make Mawa Kesar Pista Muffins (Eggless) | Eggless Mawa muffins

Preheat your OTG for 10 minutes @ 180°C. In a small bowl soak the saffron in warm milk. I have skipped this step as used kesar infused sugar.

Sift twice the all purpose flour along with baking powder and baking soda. Keep this aside.

In a bowl add curd/yogurt, whisk it well until smooth. Next, add milk and whisk again. After that add powdered sugar and oil. Mix nicely.

Then goes crumbled khoya/mava/mava and vanilla essence. Now add cardamom powder and soaked saffron.

Whisk everything well so that khoya is  combined nicely. Then add twice sifted all purpose flour along with baking powder and baking soda.

Whisk again so that no lumps remain. The batter should be of flowy consistency so if required, add some more milk.

Next, add half the quantity of slivered pistachios and reserve half for toppings.

Make sure not to over mix the batter as it may cause muffins to turn flat.

Now, prep your muffin tray with liners or use muffin molds.

Fill each liner/mold till half-way so as to get space to rise better. Garnish with reserved pistachios.

Place these muffins in pre heated oven and bake them at 180°C for 13 to 15 minutes. Check by inserting a toothpick.

I have used small molds so it took me 15 minutes to bake perfectly. If you’re using big molds then make sure to increase the time to 20 minutes.

Once done, cool them on wire rack.

Enjoy eggless mawa cupcake recipe | khoya cupcake | Irani mawa cake | Parsi mawa cake with your coffee or Masala tea.

P.S. I made 2 batches for the same by doubling the proportions. The first batch is made in muffin molds and the other in silicone mold.

Tips to make eggless mawa cupcake:

1. Before you begin baking, make sure to use all the ingredients on room temperature.

2. I highly recommend to seive your dry ingredients at least twice. This small step ensures cupcake turn airy and fluffy.

3. Never open the glass door of your oven in between the baking process as it may collapse or deflate your cake, cupcakes or muffins.

4. To check whether the cupcakes are baked, do insert a toothpick in the centre of the cupcake. If it doesn’t comes out clean you may bake it further for 5 more minutes.

5. If your muffin molds are of big size then it may take more than 15 minutes to bake.

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