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Chocolate Mawa Muffins with Thandai Masala

Delicious Chocolate Mawa Cupcakes flavoured with Thandai Masala.. Make delicious chocolate mawa muffins rich in thandai flavours.
Prep Time10 mins
Total Time35 mins
Course: Desserts
Cuisine: Fusion
Keyword: Chocolate, Eggless Baking, Mawa Muffins, Thandai Muffins
Servings: 8
Author: Swati


  • 1 1/4 Cup Whole Wheat Flour
  • 1/4 Cup Cocoa Powder
  • 3/4 Cup Mawa/Milk Powder
  • 2-3 tbsp Thandai Powder
  • 1/2 Cup Oil/Melted Butter
  • 3/4 Cup Castor Sugar
  • 1 Cup Milk
  • 1 tbsp Vinegar
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 Cup Finely chopped Almonds/Cashews with Raisins
  • 1/4 tsp Salt
  • 1 tsp Rose Essence(optional)


  • Make buttermilk, add vinegar to milk and keep aside. Do not stir the milk.
  • Preheat oven to 350F or 180C . Line the muffin tray with liners. 
  • In a bowl sieve together flour, cocoa powder, salt, baking powder and baking soda and thandai powder, crumbled mawa or milk powder.
  • In another mixing bowl, mix together oil and sugar till sugar dissolves. Add essence if using, I skipped essence as the thandai powder has a nice aroma. 
  • Add flour and mix buttermilk. Fold the batter lightly. The batter will be lumpy, that's how we want our muffin batter to be.
  • Add and fold finely chopped almonds and raisins. 
  • Transfer the batter to the muffin tray. Fill each muffin cavity to 3/4.
  • Bake in preheated oven for 20-25 minutes.
  • After 25 minutes, check the doneness of muffins with a toothpick. Also the the top will be a slightly cracked and the muffins will have a characteristic muffin top.  
  • Take out from the muffin tray , let it cool and enjoy the exotic chocolate thandai muffins with any shake, a cup of tea or coffee!!


  • I have used Whole Wheat flour, you can use All purpose flour/Maida or a mix of both in the ratio you want. 
  • Whole Wheat muffins have a slight dense texture than the ones baked with maida or all-purpose.
  • Do not overbeat the muffin batter as these can become hard due to gluten development in flour. Just fold lightly. The batter may seem lumpy but this is fine. 
  • Use unsweetened khoya/mawa for making muffins. 
  • Roasted mawa/khoya in pan, cool it and crumble it before mixing with flour. Add milk powder directly to flour.
  • You can add a tbsp of cornflour in whole wheat flour if you do not like the dense texture of Whole Wheat Flour/Atta.
  • Adjust the amount of milk/liquid to batter as whole wheat flour needs more liquid and also it depends on the quality of flour.
  • The batter should be of flowing consistency as we need for baking cakes or cupcakes. It should be thick and lumpy.
  • For plain muffins without chocolate, omit cocoa powder and add the same amount of flour.