Jowar cake or muffins made only with Jowar flour without adding any other flour is the ultimate healthy treat for your loved ones.

This gluten-free Muffins recipe, made with Sorghum flour, an easy and healthy recipe as this is without refined sugar, oil and butter.

Just like my Ragi muffins, unless you disclose, nobody can say that these are made with millets.


Jowar muffins

Jowar cake


Who wants to go back to refined flour or even wheat flour, when Sorghum muffins taste so good! It’s such a healthy treat that it can be had by everyone. It is sweet but it is in such a healthy combination that at least a little bit of it can be had by everyone.

Once again I would say that if you want to bring the magic of millets in your lives too, then start with these millet muffins. I know, I have said it with most of my millet recipes, but seriously, these are my true feelings, nothing to do with blogging.

Till last month, there were very few recipes that I could make with millets, like Ragi Banana cake, Ragi Lavash Crackers, Ragi Chocolate muffins and some recipes with Barnyard millet and Pearl millet. That’s it! And ask me today, I have tried so many recipes with millets and we are just loving it.

As I have mentioned many times earlier too that Sorghum or Jowar flour is closest to wheat flour not only in terms of colour but also in texture and taste to some extent. My husband has now switched over to Jowar chapatis only. I have made Jowar Masala Roti, Jowar Littis and they taste perfect.

So, when I thought of making muffins, it was Sorghum’s turn, as I have baked Ragi muffins and cakes so many times, as well as Bajra cookies. Also, I knew the colour of Sorghum would be appealing, unlike Bajra and Ragi.


A little About Jowar (Sorghum)

Like all other millets, Sorghum is too packed with nutrients and minerals. But unlike other millets, Sorghum is closest to wheat in terms of taste and texture. It can be replaced for wheat in a much easier way than any other millet. This millet is called Jowar in Hindi, Sorghum in English and Cholam in Tamil and Malayalam. You can read more about this millet here.


Easy Recipe 

For making Jowar muffins I just didn’t do any brainstorming. I simply followed my Basic Sponge Cake recipe swapping wheat flour by Jowar flour.

I went a step further in using jaggery this time. To ease the process, I mixed all the wet ingredients in the blender and simply mixed it into the dry ingredients.

Also, I forgot to add vanilla essence but trust me, it was not at all missed. Thus, I have not added it to the ingredients list below. So, easy it was!

And then baked some in the microwave convection and a few in the air fryer. Both were perfect.

And one important thing I would like to say that I used Jowar flour and not Whole Jowar. And use only Jowar flour for making these muffins. Unlike my other millet recipes, I will not say that use any millet of your choice. If you use any other millet flour then the taste, texture, colour everything will vary.


With Malai

Millets are very dry in texture so to moisten them up we need to add oil or butter. But as I had Malai in my chill tray, so just used it. And when malai is used then there is no need of oil or butter. You can use ghee or butter in place of malai.


Why You Will Love This Recipe



Step By Step Recipe

Mix dry ingredients

Mix wet ingredients in the mixie

Mix dry and wet ingredients

Jowar cake batter

Pour batter into muffin moulds



Q) Can I bake a Jowar cake using this recipe?


Q) How to bake these muffins in Air Fryer?


Q) How to bake these muffins in a conventional oven (OTG)?


Q) How to bake in a pressure cooker?


Related Recipes:

Let’s Connect

I hope you have liked this recipe for Jowar Muffins and will surely try it out for your loved ones.

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Jowar Muffins

Healthy Muffins made without refined sugar, vanilla essence, oil and butter.
Prep Time 10 mins
Cook Time 20 mins
Course Snack
Cuisine Baked
Servings 8 Muffins


My Cup Measures 240 ml

    Dry Ingredients

    • 1 Cup Less 2 Tbsp Sorghum Flour
    • 2 Tbsp Milk Powder
    • 1/2 tsp Baking Powder
    • 1/4 tsp Baking Soda
    • 1/8 tsp Salt
    • 1/4 Cup Tooti Frooti Almonds, Cashews etc

    Wet Ingredients

    • 1/4 Cup Curd At Room Temperature
    • 1/4 Cup Milk At Room Temperature
    • 1/4 Cup Malai Milk Cream, At Room Temperature
    • 1/4 Cup +2 Tbsp Jaggery Powder


    • Line muffin liners in the muffins tray and keep it aside.
    • Take Sorghum flour, baking powder, baking soda, salt and dried cherries in a bowl and mix everything. Reserve some cherries for putting on top before baking.
    • In a blender, take curd, malai (milk cream), jaggery powder and milk and blend it for 10 to 15 seconds.
    • Add wet mix into the dry mix.
    • Start preheating microwave convection at 180 degrees. If using, conventional oven, then start preheating accordingly (basically, when you start making the muffins)
    • Mix everything. The batter should be slightly thick. If too thick then add more milk.
    • Add lemon juice or vinegar and mix everything.
    • Fill the muffin liners with the batter up to 3/4th. Sprinkle cherries.
    • Bake for 18 to 20 minutes.
    • Check by inserting the tooth pick, though, aroma and cracks on the muffins speak themselves that they are ready.
    • Keep the muffins on a wire rack till cools down.
    • Serve with love, cold coffee optional.


    1. Take out curd, milk and malai from the refrigerator at least 15 minutes before starting to make muffins.
    2. You can replace jaggery with brown sugar or any other healthy sugar.
    3. Vanilla Essence is not needed.
    4. Malai can be replaced with Butter or oil.
    5. Always mix tooti fruiti in the dry mix so that these are coated with flour. This is necessary for even distribution of these in the muffins.
    6. Adjust the quantity of tooti fruiti, nuts as per your liking.
    7. Quantity of milk may vary depending upon the consistency of curd used. So, add little less in the beginning.
    Keyword Jowar Cake, Jowar Flour Recipes


    Happy Baking…

    8 Responses

      1. Hi Grishma, thanks for liking the recipe. You can make without milk powder, it shouldn’t be a problem. Do share your feedback once you try it. Happy Baking 👍

    1. 5 stars
      Awesome recipe…I have been baking for some time now but never tried a gluten free recipe bcoz of the complicated ingredients and process….but this recipe was a breeze….I tried your ragi brownies also and am never going back to any other recipe….Thank You Samira for this wonderful recipe….

      1. Shelf life depends mainly on weather. In summers, it will be good for upto 2 days at room temperature and thereafter in the refrigerator for 4 to 5 days easily.

        In winters, remains good for 4 to 5 days at room temperature only.

        You can even freeze them (in an airtight container) and they remain good for upto a month. Just take out around an hour before serving.

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