What is the function of egg whites in muffins?

1. Structure and Texture:

* Foaming and Lifting: Egg whites, when beaten, incorporate air and form a stable foam. This foam contributes to the rise and lightness of the muffin.

* Binding: The protein in egg whites helps bind the ingredients together, creating a cohesive structure for the muffin.

2. Moisture:

* Hydration: Egg whites add moisture to the batter, contributing to a tender and moist crumb.

3. Appearance:

* Color: Egg whites contribute to the overall color and appearance of the muffin.

4. Stability:

* Reduced Fat Content: Since egg whites are fat-free, they can help create a lighter and less dense muffin, especially compared to using whole eggs.

Important Note:

While egg whites are helpful in muffins, they can sometimes make the batter too thin. This can lead to muffins that spread too much and have a flat top. To prevent this, consider:

* Adding more dry ingredients: This will thicken the batter.

* Using a slightly higher oven temperature: This will help the muffins rise more quickly and prevent spreading.

* Using a muffin tin with a larger diameter: This will give the muffins more room to expand.

Overall, egg whites are a valuable ingredient in muffins, contributing to their structure, texture, and appearance. However, be mindful of the potential for thin batter and adjust the recipe accordingly.