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Chocolate Angel Food Muffins
A guilt free treat!
Equipment
- 2-ounce ice cream scoop
Ingredients
- ¼ cup plus 1 tablespoon cake flour
- ¼ cup Dutch-processed cocoa powder
- ½ teaspoon espresso powder
- ¾ cup granulated sugar, divided
- 6 large egg whites at room temperature
- Pinch of Kosher salt
- ¾ teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 2 tablespoons confectioners' sugar for dusting
- ¼ cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 350ºF. Line a 12-cup standard muffin pan with 8 muffin liners (four spots will remain empty). Lightly spray the top of the pan with non-stick baking spray.
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, and 1¼cup plus 2 tablespoons of the sugar. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, salt, cream of tartar, and vanilla on high until soft peaks form. With the mixer still running, gradually add the remaining sugar and beat until the mixture reaches stiff, glossy peaks, about 2-3 minutes. Gently fold the dry ingredients into the beaten egg whites in three additions. Generously fill each muffin liner high with the batter. (I like to use 2 scoops from a 2-ounce ice cream scoop for each muffin.) Dust the tops of each muffin with confectioners' sugar and sprinkle evenly with several mini-chocolate chips.
- Bake until the tops are puffed and dry, about 30 minutes. Transfer the muffin pan to a rack and allow the muffins to cool in the pan for 1 hour before removing. (This will help the muffin retain its shape). Gently remove the muffins from the pan. Muffins can be stored in an airtight container for 2 days. Enjoy!
Nutrition
Calories: 150kcal, Carbohydrates: 28g, Protein: 4g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 0.4mg, Sodium: 39mg, Potassium: 173mg, Fiber: 2g, Sugar: 22g, Vitamin A: 4IU, Calcium: 11mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @thegalleygourmet or tag #thegalleygourmet!
Are you kidding me?! I'm going to be 50 pounds plus after this baby comes just because of your recipes. I clicked on your sight hoping to glance at the yummy salad you posted yesterday that I am still craving after making it last night (and yes, it's good cold for breakfast too!!) and POW!!!…I see Chocolate Angel Food Muffins! I have one happy baby in my belly. She loves her Aunt Cole already 🙂
I second Erin's comment; I was just thinking about fixing your couscous garbanzo salad for lunch and praising myself for the healthy choice when I saw these — a batch of these in the kitchen and a bowl full of strawberries with whipped cream and they'll have to tear down a wall just to get me out the door! Thanks for the recipe!
(Note: I've found that non-stick spray ruins the finish of non-stick bakeware; are you using non-stick muffin tins and if so, do they still need the spray to release from the tins?)
The Chocolate Covered Kitchen-
I use the William Sonoma Goldtouch muffin pans. I don't use non-stick baking spray. Like Angel Food cake, the batter needs to "climb" and non-stick spray would prevent that. A gently rocking back and forth or even a plastic knife can be used to help release the muffins from the pan.
I love angel food cake. I love chocolate. I love muffins. You've brought them all together. FABULOUS recipe. Can't wait to try this one.
Two days! How can these beautiful muffins last for 2 hours, much less 2 days? Major "yum factor."
these are amazing! I just made them and they turn out beautifully 🙂