Cherry Muffins

Name: Cherry Muffins - Rada K.
Ingredients: 3 eggs 100 g powdered sugar 100 g flour 50 ml oil 25 g butter (melted) a pinch of salt vanilla lemon zest (or orange if you prefer) cherries (I used frozen) vanilla powdered sugar for decoration

Dessert - Cherry Muffins by Rada K. - Recipia

Cherry muffins are quick to prepare and don't require baking powder or any other leavening agent. The batter is based on well-beaten eggs and the egg whites folded in at the end, giving it a light texture. The mixture is just enough for sweet muffins with a subtle hint of lemon and vanilla, while the cherries provide a tangy contrast. I used frozen cherries, but fresh cherries can also be used in the recipe. Quick Info Preparation time: about 10 minutes for mixing and assembling the batter Baking time: 20-25 minutes Total time: approximately 30-35 minutes, excluding cooling time Servings: the number of muffins depends on the size of the molds and the amount of batter placed in each Difficulty: easy Recipe type: homemade muffins for breakfast or dessert Ingredients 3 eggs, carefully separated 100 g powdered sugar 100 g flour 50 ml oil 25 g butter, melted and cooled A pinch of salt Vanilla Zest of one lemon or orange Cherries, fresh or frozen Vanilla powdered sugar for decoration, optional Out of the 100 g of powdered sugar, 50 g are used for the egg whites, and the rest for the yolks. No baking powder, baking soda, or other leavening agents are needed. Instructions 1. Prepare the eggs and ingredients Separate the egg whites from the yolks, ensuring that no yolk gets into the egg whites. Melt the butter and let it cool before adding it to the mixture. If it's still hot, it may affect the texture of the batter. Prepare the muffin molds and line them with paper liners. This way, the batter can be placed directly into the molds, making it easier to remove the muffins after baking. 2. Whip the egg whites Place the egg whites in a clean bowl and mix them with 50 g of powdered sugar, as for meringue. About 3 minutes is sufficient. There's no need to overbeat; the egg whites should be frothy and well combined. 3. Prepare the yolks In another bowl, place the yolks, the remaining 50 g of powdered sugar, the pinch of salt, vanilla, and the zest of lemon. Mix for about 3 minutes until the mixture lightens in color and becomes creamy. Gradually add the oil in a thin stream while continuing to mix. Proceed similarly to making mayonnaise to ensure the oil incorporates evenly. Then add the melted and cooled butter and mix briefly until combined. 4. Fold in the flour and egg whites Gradually add the flour in a rain while mixing. Once the flour is incorporated, add half of the egg whites and gently mix with the mixer on low speed until the mixture is homogeneous. Turn off the mixer and leave one spatula in the bowl. Add the remaining egg whites and fold them in gently with the spatula, using light movements. Do not mix too much or vigorously. The last portion of egg whites should be added by hand to retain as much air as possible from the mixing. 5. Fill the molds Spoon the batter into the lined molds. There is no exact amount specified for each mold, so distribute the batter as evenly as possible among them. Place the cherries on top. In the original recipe, no more than three cherries were used for each muffin, so that the fruit does not cover too much of the batter and does not hinder baking. If using frozen cherries, keep the amount moderate and place them directly on top as prepared for the recipe. 6. Bake the muffins Bake the muffins in a preheated oven at 190 degrees Celsius, or on the pastry setting, for about 20-25 minutes. They are ready when they pass the toothpick test. Insert a toothpick into the muffin's batter area, not directly into a cherry. If the toothpick comes out clean without raw batter, you can stop baking. Let the muffins cool before decorating them. Finally, if desired, sprinkle with vanilla powdered sugar. Why I make this recipe often It's a simple recipe with common ingredients and no leavening agent. The batter comes together quickly, and the flavor can be easily changed by using lemon or orange zest. Frozen cherries are handy when fresh fruit is not available, and the muffins can be served for breakfast or as a dessert. They are already sweet enough, so the powdered sugar for decoration is optional. If you prefer less sweet desserts, you can omit it without changing the recipe. Tips Carefully separate the eggs. If yolk gets into the whites, they will be harder to whip. The butter should be melted but cooled before being added to the yolks. Add the oil gradually, not all at once. This way, it incorporates more easily into the yolk mixture. After adding the last portion of egg whites, mix slowly and as little as possible. This is the stage where the mixture can easily lose the air incorporated during mixing. Do not put too many cherries on each muffin. In the recipe used, a maximum of three pieces were sufficient for one muffin. Check the muffins after 20 minutes, especially if the molds are small. The final baking time may vary depending on their size and the oven. Substitutions Lemon zest can be replaced with orange zest. For vanilla, you can use whatever form you have on hand without changing the other quantities. Fresh cherries can be used instead of frozen ones. The recipe does not specify an exact amount of cherries, so they can be added according to preference, within the indicated limit for each muffin. Variations You can make the muffins with just vanilla flavor and citrus zest, without cherries. In this case, the batter remains the same as in the basic recipe, and the fruit is simply omitted. If you use orange zest instead of lemon, you'll get a different flavor, but the method and quantities remain the same. For a simpler serving option, you can completely skip the vanilla powdered sugar on top. Serving ideas Serve the muffins after they have cooled, plain or sprinkled with vanilla powdered sugar. They are suitable for breakfast and can also be served as a simple dessert without any additional toppings. Frequently Asked Questions Is baking powder needed? No. The recipe does not use baking powder, baking soda, or any other leavening agent. The texture is achieved by whipping the egg whites and carefully folding them into the batter. Can I use only frozen cherries? Yes. The original recipe used frozen cherries. Place them on top of the batter without overdoing the amount; up to three cherries for each muffin are sufficient. Why are the egg whites added in two stages? The first half is mixed in more easily for batter homogenization. The second half is folded in by hand at the end to keep the mixture as airy as possible. Can I skip the powdered sugar on top? Yes. The muffins are sweet even without decoration, so the vanilla powdered sugar is optional. How do I know when they are baked? After about 20-25 minutes, check a muffin with a toothpick. If it comes out clean without raw batter, the muffins are ready. Nutritional values The values are estimates and refer to the entire basic composition, without calculating the cherries and powdered sugar used for decoration. Since the number of muffins produced is not specified, the values per piece cannot be precisely determined. For the entire batter, the estimate is approximately: 1550-1600 kcal Carbohydrates: approximately 175-180 g Protein: approximately 28-30 g Fats: approximately 78-82 g The cherries add carbohydrates and calories depending on the amount used. If the muffins are divided into more pieces, the values for each portion will be lower. Storage and reheating The muffins should cool completely before being stored. Keep them covered at room temperature and consume them while fresh. There's no need to reheat them, but they can be lightly warmed before serving if you prefer to eat them warm. The powdered sugar may absorb moisture over time, so you can add it just before serving.

Cherry Muffins

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