VERY SOFT NUTELLA MUFFINS Soft, light and incredibly easy to prepare: egg-white muffins are the perfect solution when you have egg whites to use and want to make a soft, delicate cake. Without yolks, they are lighter but still indulgent, with an airy texture that makes them ideal for breakfast or a snack.
They are prepared in a few minutes with simple ingredients we usually have at home, and are also perfect to customize with chocolate chips, lemon zest or fresh fruit — I opted for a more indulgent version by adding a teaspoon of Nutella inside. A clever, anti-waste recipe that will win over adults and children at the first bite!
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 12Pieces
- Cooking methods: Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for about 12 Nutella muffins
- 3/4 cup all-purpose flour
- one quarter baking powder
- 2 egg whites
- A few drop(s) vanilla extract
- 3.5 fl oz water
- 3 tbsp sunflower oil
- 1/3 cup granulated sugar
- to taste powdered sugar
- to taste Nutella®
Useful tools to prepare the Nutella muffins
- 12 Pirottini
- 1 Teglia per muffin
- 1 Setaccio I
Preparation of the very soft Nutella muffins
As you can see, the preparation of these very soft Nutella muffins is really quick and simple. In a bowl put the egg whites and whisk them until fairly stiff peaks form; as soon as they begin to create the first foam, add half of the sugar called for in the recipe and continue whisking until you obtain a fairly firm meringue.
Now add the remaining sugar, mix well with the help of a whisk, add the vanilla extract and finally the flour sifted together with the baking powder and mix quickly until you obtain a smooth batter without lumps.
Now start folding in the whipped egg whites little by little, mixing carefully from the bottom up so as not to deflate the mixture. Add all the egg whites until you obtain a very voluminous, pale and airy batter, but it’s important that there are no lumps.
Line a muffin tin with paper liners, then pour the batter to fill the liners about two-thirds full, add a generous teaspoon of Nutella and finally cover with a little more batter.
Bake in an air fryer at 320°F for about 9 minutes; cooking times may vary depending on the model of air fryer you have, so I always recommend doing the toothpick test to check they are cooked.
Once cooled, dust them generously with powdered sugar and they’re ready to be enjoyed in all their very soft goodness!
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A few extra tips
Preparation – tips for perfect muffins
1.
Whip the egg whites well
If the recipe requires whipped egg whites (as with most sweet muffins), whip them to stiff peaks before folding in the other ingredients: this helps give the muffin structure and softness.
2.
Fold the egg whites gently
When adding the whipped egg whites to the batter, fold from the bottom up with a spatula so you don’t deflate them.
3.
Pay attention to batter consistency
If the batter looks too runny, don’t worry: the egg whites will still give structure during baking, but avoid adding too much flour to prevent dry muffins.
4.
Flavors and variations
You can flavor with lemon zest, vanilla or add ingredients such as chocolate chips, berries or nuts to taste.
5.
Checking doneness
Do the toothpick test: if it comes out clean or with a few crumbs, the muffins are ready.
🥡 Storage – how to extend freshness
🌤️ At room temperature
Once completely cooled, you can store the muffins in an airtight container or under a glass dome for 2–3 days at room temperature.
🧊 In the refrigerator
For safer, longer storage, put the muffins in the fridge (in a closed container) and consume within 4–5 days. Important: never put muffins that are still warm in the refrigerator — do so only after they are completely cooled to avoid condensation and mold.
❄️ Freezing
If you want to keep the muffins longer:
Let the muffins cool completely.
Arrange them on a tray in a single layer and freeze for 2–3 hours.
Then transfer them to a well-sealed freezer bag or container.
👉 They can last up to 2–3 months in the freezer.
🍰 Reheating before serving
To enjoy them from cold or frozen, you can warm the muffins in a low-temperature oven or microwave for 20–30 seconds per muffin.
