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Chocolate Muffins with Egg Whites

17/11/2023

Chocolate muffins with egg whites are an excellent choice if you have some egg whites to use and want to prepare a light and fluffy dessert. Here is the recipe for you:

Ingredients

  • 100 g of all-purpose flour
  • 30 g of unsweetened cocoa powder
  • 100 g of granulated sugar
  • 1 pinch of salt
  • 1/2 a sachet of baking powder
  • 4 egg whites
  • 80 ml of seed oil (or cooled melted butter, if you prefer)
  • 50 ml of milk
  • 100 g of chocolate chips or coarsely chopped chocolate (dark, milk or white according to taste)

Preparation

  1. Preheat the oven to 180 °C and prepare a muffin pan by lining the individual compartments with paper liners.
  2. In a bowl, sift together the flour, cocoa powder, baking powder, and salt. This helps to incorporate air and make the muffins fluffier. Set aside the dry mixture.
  3. In another bowl, whip the egg whites to stiff peaks with the help of an electric mixer or a stand mixer. When they start forming small bubbles, gradually add the sugar while continuing to whip until you obtain a smooth and shiny meringue.
  4. Gently fold in the oil (or melted butter) and milk into the meringue, mixing from the bottom up to avoid deflating the mixture.
  5. Fold in the previously sifted dry ingredients mix (flour, cocoa, baking powder and salt), still stirring gently and enveloping.
  6. Once the mixture is homogeneous, add in the chocolate chips, briefly stirring to distribute them.
  7. Fill the paper liners about 3/4 full with the batter.
  8. Place the muffins in the preheated oven and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove the muffins from the oven and let them cool on a wire rack for cakes before serving.

Curiosity

Chocolate muffins with egg whites are not only lighter compared to those made with the whole egg, but they also have a particularly soft and moist texture, which makes them irresistible. The exclusive use of egg whites is also a great way to use up those that remain from other preparations where only the yolks are used.