Cherry Muffins

I had five egg whites left over after making a diplomat cake, and to avoid wasting them, I quickly prepared some muffins with frozen sour cherries. The cherries were also leftover from a dessert I made earlier in the week, so I took everything out of the freezer and got to work. The muffins turn out fluffy and are easy to make, especially if you have all the ingredients ready on the counter.

Quick Info

Total time: about 40 minutes
Preparation time: 10-15 minutes
Baking time: 25-30 minutes
Servings: 10-12 muffins, depending on the size of the molds
Difficulty: easy
Recipe type: quick dessert, great for using leftover egg whites

Ingredients

5 egg whites
5 tablespoons of sugar
8 tablespoons of flour
3 tablespoons of oil
Vanilla extract (to taste)
A handful of frozen sour cherries (thawed and well-drained)
1 small packet of baking powder
A pinch of salt

Instructions

1. Place the frozen cherries in a strainer and let them drain well. If they are too watery, you can gently pat them dry with a paper towel.
2. Put the egg whites in a large bowl with a pinch of salt and beat them until stiff peaks form. When they start to increase in volume, add the sugar, one tablespoon at a time, and continue beating until you achieve a firm, glossy meringue.
3. Pour the oil over the meringue, add the vanilla extract, and mix for another minute until incorporated.
4. In a separate bowl, mix the flour with the baking powder, then gradually add this mixture to the beaten egg whites, gently folding with a spatula from the bottom up. Be careful not to deflate the meringue too much.
5. Fold most of the drained cherries into the mixture. Set aside a few pieces for decoration.
6. Grease the muffin molds with a little oil (or use paper liners if you prefer). Divide the batter among the molds, filling them about three-quarters full.
7. Top each muffin with some of the reserved cherries.
8. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, until they turn lightly golden. You can check with a toothpick; if it comes out clean, they are done.
9. Remove the muffins and let them cool slightly before taking them out of the molds.

Why I Make This Recipe Often

I usually prepare these muffins when I have leftover egg whites from other recipes. It's a quick solution, and I don't spend much time in the kitchen. The result is light, not overly sweet, and the airy texture from the egg whites pairs well with the tart cherries.

Tips and Variations

Tips

If the cherries are very juicy, let them drain longer to avoid making the batter soggy.
Do not overbeat the egg whites after adding the oil, just enough to incorporate it.
Do not fill the molds to the top; the muffins rise quite a bit in the oven.

Substitutions

The sour cherries can be replaced with other frozen fruits, preferably tart ones like raspberries.
The vanilla extract can be omitted or replaced with almond extract.
If you don’t have oil, melted butter can be used (but the final taste will be slightly different).

Variations

You can add chocolate chips to the batter or on top for a different texture.
If you want sweeter muffins, increase the sugar by 1-2 tablespoons.
Instead of muffin molds, you can use a small loaf pan and slice it afterward.

Serving Ideas

They are great as a simple dessert, but you can dust them with powdered sugar after they cool.
Pair them with coffee or tea for breakfast or a snack.
They can be served cold, straight from the fridge, especially on warm days.

Frequently Asked Questions

Can I use fresh sour cherries instead of frozen?
Yes, you can use fresh sour cherries. It’s important to remove the pits and let them drain if they are juicy.

Can I make this with egg yolks or whole eggs?
The recipe is designed for egg whites, so using yolks will change the texture. For whole eggs, the proportions need to be adjusted.

Can the muffins be frozen after baking?
They can be frozen, but the texture may not be as airy after thawing. They are best enjoyed fresh.

Can I replace the oil with another type of fat?
Yes, you can use melted butter, but I often use oil for simplicity.

Can I skip the baking powder?
I do not recommend it, as it helps the muffins rise, especially since we don’t have egg yolks.

Nutritional Values

Estimated values for one muffin (based on 12 servings):

Calories: 70-80 kcal
Protein: 2 g
Carbohydrates: 14 g
Fat: 2 g

These are just estimates. Values may vary depending on the amount of cherries or how much sugar you add.

Storage and Reheating

The muffins store well at room temperature in a sealed container for up to 2 days. After that, they may dry out or become soggy, especially if the fruit has released juice. They can be kept in the fridge, but it's better to consume them fresh. I do not recommend reheating in the microwave, as they become rubbery. If you want, you can just let them sit at room temperature for a few minutes before serving.

 Ingredients: 5 egg whites 5 tablespoons of sugar 8 tablespoons of flour 3 tablespoons of oil vanilla essence a handful of frozen cherries a pinch of baking powder a pinch of salt

 Tags:  egg whites sugar flour oil frozen cherries