Eggless Jowar Pineapple Muffins with Pineapple Cream Frosting

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Eggless Jowar Pineapple Muffins with Pineapple Cream Frosting


Cooking Time

Preparation Time :20 Min

Cook Time : 20 Min

Total Time : 40 Min


Serves : 4
  • Jowar or great Millet flour– 11 tbsp

  • Flour or Maida – 6 tbsp or 3/8 cup

  • Baking Powder– 1 tsp

  • Baking Soda – 1/2 tsp

  • Salt – 1/4 tsp or a pinch

  • Canned Pineapple Juice– 1/2 cup

  • Canned pineapple water – 1/4 cup

  • Condensed Milk – 1/2 cup

  • Sugar – 3 tbsp

  • Oil – 3/8 cup or 6 tbsp

  • Pineapple Essence – ¾- 1 tsp

  • Pineapple Cream Frosting - Whipping cream – 1 cup (sweet)

  • Gel Food Color – Yellow – 3-4 drops

  • Pineapple Essence – 1/4 tsp

  • Ice cubes – 8-9

  • Chilled water – 2 cups


  • Preheat oven at 180°C.
  • Mix all wet ingredients Oil, canned pineapple Juice, condensed milk, Pineapple Essence, canned pineapple water in a bowl. Add sugar. Whisk well until sugar dissolves and mixtures become fluffy.
  • Sift Jowar Flour, Maida, baking powder, baking soda together thrice for any impurities. Add salt. Mix well. Keep aside.
  • Mix dry ingredients slowly into wet mixture. Fold gently. Do not overmix.
  • Pour the batter evenly into the silicon muffin molds. Lightly tap so that batter is spread evenly and there are no air bubbles. Arrange them on a baking tray. If using standard muffin tins line, them with parchment paper or coat with oil spray and flour.
  • Bake them on high temperature (200-degrees C) for 5 minutes then lower the temperature to 180-degree C and bake again for 13-15 minutes. Insert a toothpick, it should come out clean. Let the molds sit on a counter for 5 minutes.
  • Flip the muffins and let it cool on wire rack.
  • Pineapple cream frosting - Place a large glass or metal bowl in the refrigerator for 20 minutes. Chill the whipping cream.
  • Once the bowl chilled take it out. Take chilled water or ice cubes in a large utensil. Place this bowl in the center.
  • Pour chilled whipping cream and pineapple essence. Using electric beater, beat the cream on low-medium speed. Beat it until stiff peaks forms. Don’t overbeat.
  • Divide whipped cream into two bowls.
  • Add a few drops of yellow food color in one portion. Mix gently. Keep another portion as it is.
  • Fill white and yellow whipped cream in separate piping bags. Cut the tip and keep ready.
  • Take cling wrap sheet on a chopping board or any flat surface. Pipe out yellow color whipped cream frosting in a log down the center. Repeat with the white or original one piping it out parallel alongside the yellow color. Repeat this process.
  • Fold the wrap over to shape it into one large log. Twist the wrap edges. Slightly cut one side of the log for the frosting to flow out of.
  • Gently drop the log into a piping bag, open section down fitted with a star nozzle or any decorative nozzle. Twist the bag closed. Press the frosting towards the tip.
  • Refrigerate it for 10 minutes.
  • Remove and pipe it out into a swirl. Begin at 4 and pie out clockwise around 3. Lift the tip and move it gently towards the center. Repeat this with all the muffins. Repeat this process with all the muffins.
  • Garnish it with pineapple jam and canned cherries. Serve.