Eggless Dalgona Coffee Muffins

One of the biggest food trends of 2020 in an updated avatar – Eggless Dalgona Coffee Muffins! These muffins are eggless and delicious!

2020 will go down in history as the year when everything changed. But you know what’s crazy? Somewhere in the same history books, there will be a chapter dedicated to the craziest trend that caught everybody’s attention in the same year as the Covid-19 pandemic – Dalgona coffee!! Haha!
Seriously, I don’t know what was the tipping point but for a while it felt like wherever I looked, it was all about the dalgona coffee! It was all over social media, and in the news nearly as much as the pandemic! If you haven’t heard about it yet, you’ve probably been living under a rock.
What is Dalgona Coffee?
Getting its’ name after a Korean candy, Dalgona was made famous by a Korean TV clip in January 2020 by an actor trying a whipped coffee drink in Macau. From there the craze caught on among Korean YouTubers and then eventually became a worldwide trend online.
So is it worth the hype?
Honestly I don’t know. As someone who for 14 years has always started her day with an Indian version of the dalgona – our very own “phenti-hui” – Indian style whipped coffee, I found it a bit absurd that people were just discovering how good beaten coffee tasted! Then again, there are purists who argue that the two are very different. It would take a very discerning nose to really tell what the difference is but the process as far as it’s possible to see is exactly the same.
Making Dalgona coffee
Instant Coffee + sugar + water are beaten together, usually with a hand beater/blender till the coffee becomes really light and frothy and changes colour from dark brown to pale and then almost white-ish foam. This foam is added on top of a glass of milk (in dalgona coffee videos) or in the case of my morning cuppa, usually hot milk is poured over this concoction. Yep that easy.
Dalgona muffins? What’s that?
Ok to be fair, it’s basically a coffee muffin! Lol. But I really wanted to try out a “dalgona” version by using the beaten coffee mixture in the recipe instead of just adding instant coffee directly  to the batter. Then I went a step further and thought why not make it look really “dalgona” – and thus I made it in the two shades that are typical of a dalgona coffee glass – white topped with the brown.
dalgona muffin
So is this complicated?

Not in the least. These muffins are actually amazing because they hardly take any effort (apart from beating the coffee) and minimal ingredients

  • Flour
  • Sugar
  • Coffee
  • Water
  • Yogurt
  • Oil
  • Baking Powder & Baking Soda
  • Milk

You begin by beating the coffee with the sugar and water and setting this aside. The batter is made separately using the yogurt, oil, flour, and leavening agents and then divided into two portions. One portion is used as the bottom (white layer) while the beaten coffee is added to the remaining batter which then becomes the top (brown) layer. This glorious batter is then baked till the muffins develop their muffin tops and the aroma of the coffee evades the entire space and envelops your olfactory senses.


Instant coffee powder works best for beating into a whipped consistency. However you could use other kinds too that have small granules and can be whipped up similiarly.

coffee beans

A hand beater or blender is highly recommended to do this. But I’ve also seen loads of people do it with a hand whisk and while it takes longer, it does eventually happen.

Can these muffins be frosted?

Yes if frosting is the way you must go then sure, you can, but by themselves the muffins are delicious and don’t require anything as such. Also remember, it’s not a cupcake and as you may noticed on the blog, I do fall on the muffin side more than the cupcake. Some of my other eggless muffin recipes on the blog you must check out


I add some chocolate chips to the muffins before baking because – why not? You can just as easily add chopped nuts or chocolate chunks to this recipe. Walnuts and almonds specially work fantastic with the coffee. You could even add cocoa powder to the batter (replace 15g of the flour with cocoa) if you want a chocolate base.


These eggless dalgona coffee muffins can be stored for upto 6 days without any trouble. Just wrap each muffin individually in cling wrap, place in an airtight box and refrigerate. This helps prevent loss of moisture and keeps the muffins from going too dry. So go on and try these today and tell me how you liked them!

What other food trends should I experiment with?

Tell me here and if i pick the one you suggest, I’ll give you a shout-out – —-

Eggless Dalgona Coffee Muffins

One of the biggest food trends of 2020 in an updated avatar – Dalgona muffins! These muffins are eggless and delicious!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins


For the Dalgona Coffee Mixture

  • 1 tbsp Instant Coffee Powder 
  • 1 tbsp Castor Sugar
  • 1 tbsp Water

For the Batter

  • 1 cup All-Purpose Flour (140g)
  • 1 tsp Baking Powder
  • ¼ tsp Baking Soda
  • cup Yogurt/Thick Curd (80g)
  • ½ cup Castor Sugar (100g)
  • ¼ cup Oil  (60ml)
  • 1 tsp Vanilla Extract
  • 2 tbsp Milk  (30ml)



  • Line a muffin mould with liners or grease well. Pre-heat the oven to 180 degree C.
  • For the Dalgona Coffee
  • In a bowl, take coffee, sugar and water and start beating (using a blender or hand beater) till the mixture starts turning pale and a little foamy. Stop when you have a light and almost white foamy beaten coffee.
  • For the Batter
  • In another bowl, whisk together the yogurt, sugar, oil and vanilla extract. Sieve in the flour, baking powder, and baking soda and whisk well till combined. Add the milk and fold everything well together till you have a smooth batter.
  • Remove ⅓ of the batter in a different bowl and set aside. This will be the bottom layer (white layer) of your muffin.
  • To the rest of the batter, add the beaten coffee and gently fold it in.
  • In each muffin mould, add a tbsp the plain batter (without coffee) and then on top, the batter that has the dalgona coffee mixed in. Top with chocolate chips.
  • Bake for 15-18 minutes or untill a skewer inserted into the center comes out clean.


Join the Conversation

  1. Pooja joshi says:

    Thins looks really amazing and easy recipe I will surely try . Thank you for sharing

    1. Will surely try this

  2. Jyoti Jadhav says:

    Thank u so much pooja . Definitely looking fwd to try this …❤️lods of love

    1. Hi, thanks for the lovely recipe. Just reconfirming if 1 cup = 240 gms or 140 gms? Thanks

  3. How many muffins ll come out with this recipe?

  4. Good afternoon it possible to make this in a 6″ cake tin on stove?? What will be the time duration?? Thanks in advance 😊

  5. Can this recipe be adapted into a cake? What adjustments are needed and for 3 times the recipe, what pan size would be ideal?

Leave a Reply

Your email address will not be published. Required fields are marked *