These muffins are light, fluffy, tangy, and taste amazing, they are also super easy to make.
Ingredients
- 4 large egg whites, room temperature
- ¼ tsp cream of tartar
- 1 cup (200 g) sugar, divided
- 1 cup (130 g) cake and pastry flour
- 1 ½ tsp (4 g) baking powder
- ¼ tsp (1 g) salt
- ⅓ cup (80 mL) vegetable oil
- 3 large egg yolks
- 2 tsp (2 g) finely grated lemon zest
- 6 Tbsp (90 mL) fresh lemon juice
Instructions
- Preheat the oven to 325°F (165°C).
- Whip the egg whites with the cream of tartar until foamy, then gradually pour in ½ cup (100 g) of the sugar, whipping until the whites hold a medium peak when the beaters are lifted. Set aside.
- In a separate bowl, sift the flour, the remaining ½ cup (100 g) of sugar, the baking powder, and salt. Add the oil, egg yolks, lemon zest and juice, and then, using electric beaters or a stand mixer fitted with the whip attachment, whip this on high speed until it is thick, pale, and almost double in volume, about 3 minutes.
- Using a whisk, fold a third of the whites into the flour mixture until almost blended, then fold in the remaining two thirds until evenly incorporated.
- Fill a piping bag (with no tip) or use 2 spoons to fill 48 ungreased mini-muffin cups with the batter, filling each cup about ¾ full. Bake the mini cakes for 16 to 18 minutes, until the cakes, spring back when gently pressed. While cooling the cakes, invert the tins so they are upside down (you can rest them on ramekins, so that air can circulate underneath them).
- To remove the muffins from the tins, run a small palette knife around the cake, and gently pop each out. Place these uprights on a cooling rack that is resting over a parchment-lined baking tray.
- To prepare the glaze, stir 1 cup (200 g) of the sugar and the lemon juice over medium heat until the sugar has dissolved and the mixture just comes up to a simmer. Remove the pot from the heat and set aside to cool 15 minutes.
- Stir in the remaining 1/3 cup (70 g) of sugar (this will help create the crystal effect when the glaze sets). Spoon or brush each mini chiffon cake generously with the lemon glaze, ensuring that the tops and sides are covered. Let the muffins sit for at least 2 hours before serving or storing in an airtight container.
- The muffins will keep for up to 2 days in an airtight container (do not refrigerate or freeze).
