Equipment
- 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
Instructions
- Preheat the oven to 325°F (160°C). Line your muffin tin with paper liners or lightly flour each cup.
- Sift the flour and half of the sugar (½ cup) together three times. Yes, three! It keeps everything super light.
- 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.
- Add the vanilla. Gently stir in the vanilla extract.
- 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.
- Fill the muffin tin. Spoon the batter into the prepared muffin cups, filling each about ¾ full.
- Bake for 16–18 minutes until the tops are golden and a toothpick comes out clean.
- Cool completely in the pan, then gently remove and serve with a dollop of whipped cream!
Notes
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!
Nutrition
Serving: 1muffin | Calories: 90kcal | Carbohydrates: 20g | Protein: 2g | Sugar: 15g