Angel Food Cake Muffins (Light, Fluffy, and So Easy)

Have you ever craved something sweet that feels as light as a cloud but is fun-sized and easy to make? Then Angel Food Cake Muffins are one of them. You can easily start with this.

I’ve tried plenty of dessert recipes, but these muffins stand out: soft, melt-in-your-mouth, and barely there—just like the best angel food cupcakes I’ve tasted from Cooking Classy and Noble Pig, where every bite practically dissolves on your tongue.

Most angel food cakes call for a special tube pan and feel a bit intimidating, but these muffins drop that fuss entirely—no odd baking equipment needed, just simple tools and pantry staples.

 I found inspiration from bloggers who transformed the classic angel food cake into portable wonders with minimal effort and maximum delight.

In this post I show you how to get that same airy texture and sweet vanilla flavor in muffin form.

You’ll learn why these little cake muffins feel lighter than most desserts, how to bake them so they rise just right, and why they’re perfect topped with a swirl of whipped cream or fresh berries.

From the first fluffy bite, you’ll wonder why you didn’t make them sooner.

Why You’ll Love These Cake Muffins?

• They’re lighter than traditional cupcakes
• No frosting needed—just top with whipped cream!
• They bake in less than 20 minutes
• You only need basic ingredients—no cake mix or box required

What Is So Special About Angel Food Cake?

Angel food cake is made with whipped egg whites, giving it a super airy and spongy texture. It’s low in fat (no butter or oil!) and has a slightly sweet taste with hints of vanilla. Perfect for people who want a treat without the heaviness of a regular cake.

What Can I Do With Angel Food Cake?

So much! Slice it, toast it, top it with berries, layer it with whipped cream, or make it into muffins like this recipe. It’s like a blank dessert canvas.

Can You Make Angel Food Cake Into Muffins?

Absolutely! That’s what this recipe is all about. You get the same fluffy texture of angel food cake in a handy, muffin-sized portion.

How to Make Angel Food Cake Muffins?

Angel Food Cake Muffins Recipe Overview

Fluffy, airy, and lightly sweet—these angel food cake muffins are everything you love about classic angel food cake but baked into individual muffins. Perfect for brunch, parties, or whenever you want a light treat!

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Cuisine: American
• Course: Dessert, Snack
• Difficulty: Easy
• Yield: 12 muffins
• Calories: Approx. 90 per muffin
• Serving Size: 1 muffin

Equipment You’ll Need

• Muffin tin
• Paper or silicone liners (or extra flour for dusting tins)
• Mixing bowls
• Whisk or electric hand mixer
• Sifter
• Spatula
• Measuring cups and spoons
• Egg separator (optional, but helpful)

Ingredients

• 1 cup cake flour (or 1 cup all-purpose flour, sifted)
• 1 cup granulated sugar
• 6 large egg whites, room temperature
• ½ teaspoon salt
• 1 tablespoon warm water
• 1 teaspoon cream of tartar
• 2 teaspoons vanilla extract
• Homemade whipped cream (for topping)

Ingredient Notes

• Cake flour makes the muffins lighter. You can use all-purpose if you sift it well.
• Cream of tartar helps stabilize the whipped egg whites. Don’t skip it!
• Room temp egg whites whip better and give more volume.
• Sugar adds sweetness but also helps stabilize the meringue.

Instructions

1. Preheat the oven to 325°F (160°C). Line your muffin tin with paper liners or lightly flour each cup.

2. Sift the flour and half of the sugar (½ cup) together three times. Yes, three! It keeps everything super light.

3. Whip the egg whites. In a large bowl, add egg whites, warm water, salt, and cream of tartar. Whip until foamy using a whisk or hand mixer. Then, gradually add the remaining ½ cup sugar and whip to stiff peaks.

4. Add the vanilla. Gently stir in the vanilla extract.

5. Fold in the flour mixture. Slowly add the sifted flour mixture, folding it in carefully with a spatula. Be gentle to keep all that air in the batter.

6. Fill the muffin tin. Spoon the batter into the prepared muffin cups, filling each about ¾ full.

7. Bake for 16–18 minutes until the tops are golden and a toothpick comes out clean.

8. Cool completely in the pan, then gently remove and serve with a dollop of whipped cream!

Nutrition (per muffin)

• Calories: 90
• Fat: 0g
• Carbohydrates: 20g
• Protein: 2g
• Sugar: 15g
• Fiber: 0g

Tips and Variations

➣ No cream of tartar? You can use 1 teaspoon of lemon juice as a substitute.

➣ Want lemon flavor? Add ½ teaspoon lemon zest and a few drops of lemon extract.

➣ For a patriotic touch: Top each muffin with a dollop of whipped cream and a mini American flag.

➣ Make it ahead: Bake muffins a day early and store in an airtight container.

Storing Tips

1. Keep muffins in an airtight container at room temp for up to 2 days.

2. To freeze, wrap each muffin in plastic wrap and store in a freezer-safe bag for up to 1 month. Thaw at room temp.

Serving Suggestions

• Top with whipped cream and fresh berries
• Drizzle with honey or maple syrup
• Serve with a scoop of vanilla ice cream
• Add a sprinkle of cinnamon sugar for a fall twist

Recipe Note

Angel food batter is delicate—don’t overmix! Gentle folding is key to keeping that airy texture. Always make sure your mixing bowl is clean and grease-free so your egg whites whip up properly. Let muffins cool before topping with whipped cream or they’ll melt it. These are naturally low in fat, so they can dry out fast—eat fresh!

FAQ

Try It and Tell Me!

If you’ve never made angel food cake muffins before, this is your sign! Give them a try, top with whipped cream, and enjoy every fluffy bite.

If you make them, snap a picture and tag me—or leave a comment below with your twist on the recipe. I love seeing how you all make these your own!