Fluffy Egg White Nut Muffins

Name: Fluffy Egg White Nut Muffins
Cook time: 45 min
Total time: 45 min
Cuisine: European
Ingredients: egg whites — 200 g; sugar — 150 g; salt — 1/4 tsp; all-purpose flour — 200 g; baking powder — 1 tsp; butter — 150 g; cashews, pistachios, hazelnuts, or other nuts — 100 g; cashew nuts; pistachios; hazelnuts; walnuts

45 minutes

Medium

If you have leftover egg whites from making custard, panettone, or crème brûlée, this recipe is for you. It’s a perfect way to clear out your fridge, as it calls for a significant amount — not just one or two, but seven egg whites at once! Finally, you can save yourself from an endless mountain of meringues or boring egg-white omelets with these delicious, tender muffins.

You can also bake this batter as a single large loaf cake. Just keep in mind that in that case, it will need more time in the oven.

Baking European cuisine

8 hours ago

Ingredients for 12 muffins:

Batter

egg whites
200 g
sugar
150 g
salt
1/4 tsp
all-purpose flour
200 g
baking powder
1 tsp
butter
150 g

Mix-Ins

cashews, pistachios, hazelnuts, or other nuts
100 g

Recipe:

Ingredient Notes:

Egg whites. For the best results, weighing your egg whites is more accurate, which is why they are listed in grams. If you don’t have a kitchen scale, keep in mind that one medium egg (size M) typically yields about 30g of white.
- Pro Tip: Egg whites at room temperature whip up much better than cold ones. Take them out of the fridge at least 30 minutes before you start.
Nuts. Feel free to use any nuts or a blend of your favorites. I used pistachios and cashews, but hazelnuts or pecans would also be fantastic. If using walnuts, I recommend mixing them with others, as using them exclusively might add a slight bitterness to the muffins.
- Other mix-ins. You can further customize the batter with other add-ins like chocolate chips, dried cherries, raisins, or other dried fruits.
Flour. This recipe is designed for standard all-purpose flour (around 10% protein). Avoid using strong bread flour here.
Butter. You can use butter with a fat content of 72% or higher. If you prefer to use vegetable oil, you’ll need 120g, plus an extra 30g of egg whites to maintain the right consistency.
Sugar. Regular white granulated sugar is perfect. The finer the grain, the better it will incorporate.
Baking powder. Yes, this recipe uses both whipped egg whites and baking powder to ensure the muffins stay light and airy.

Let’s start cooking!

Finely chop the nuts using a knife or a food processor.

Whip the egg whites with the sugar and salt until they form medium peaks.

Gently fold in the flour, which has been sifted with baking powder.

Then add the cooled, melted butter and the chopped nuts and mix again.
Spoon the mixture into greased muffin tins (if using paper liners, there is no need to grease them).

Bake in an oven preheated to 180°C (350°F) for about 20–25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

Leave to cool, then serve.

Enjoy!

This Fluffy Egg White Nut Muffins recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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