Raisin Sponge Muffins
No Butter • No Baking Powder • Light & Airy
These raisin sponge muffins are made using whipped egg whites instead of baking powder.
They are light, airy, and soft, with evenly distributed raisins and a classic homemade texture.
10–12 muffins
Ingredients
- 4 large eggs, cold (straight from the refrigerator)
- ½ cup (100 g) granulated sugar
- 1 cup (140 g) all-purpose flour
- Pinch of salt
- ⅓ cup (50–60 g) raisins
- 1 teaspoon all-purpose flour (for coating raisins)
Equipment
- Mixing bowls (clean and dry)
- Hand mixer or stand mixer
- Rubber spatula
- Muffin pan
- Paper liners or non-stick spray
Instructions
1️. Prepare the Raisins
Place the raisins in a bowl and cover with warm water.
Let soak for 10 minutes.
Drain well and pat completely dry with a paper towel.
Toss the raisins with 1 teaspoon flour until lightly coated.
🔑 This prevents the raisins from sinking and helps keep the muffins light.
2️. Prepare the Muffin Pan
Preheat the oven to 365°F (185°C).
Line a muffin pan with paper liners or lightly grease.
3️. Separate the Eggs (Critical Step)
Carefully separate the egg whites and egg yolks into two perfectly clean bowls.
❗ Even a small amount of yolk in the whites will prevent proper whipping.
4️. Whip the Egg Whites
Add a pinch of salt to the egg whites.
Beat on high speed until stiff, standing peaks form.
The foam should be glossy and stable.
🔑 Cold eggs whip faster and create a stronger structure.
5️. Whip the Egg Yolks with Sugar
In a separate bowl, beat the egg yolks with the sugar until the mixture becomes pale and slightly thickened.
6️. Combine Yolks and Whites
Gently add the whipped yolks to the egg whites.
Using a spatula, fold slowly and gently, moving from bottom to top.
Do not stir or beat.
7️. Add the Flour
Sift the flour.
Add it in small portions, folding gently from bottom to top after each addition.
❗ Overmixing will deflate the batter.
8️. Add the Raisins
Add all the floured raisins to the batter at once.
Fold quickly and gently, just 2–3 movements, from bottom to top.
Stop as soon as the raisins are distributed.
9️. Fill the Muffin Pan
Spoon the batter into the prepared muffin cups, filling each about ⅔ full.
Do not tap or shake the pan.
10. Bake
Bake at 365°F (185°C) until the muffins are lightly golden and spring back when gently pressed.
⏱ Baking time varies by oven — check visually rather than by exact minutes.
❗ Do not open the oven during the first 15 minutes.
1️1. Cool
Let the muffins cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Texture Notes
- Very light and airy sponge crumb
- Even raisin distribution
- No dense or wet bottom
- Classic homemade muffin texture
Common Mistakes
- Any yolk in the whites → no volume
- Overmixing after flour → flat muffins
- Using dry raisins → dense texture
- Adding too many raisins → heavy crumb
Storage
Store in an airtight container at room temperature for up to 2 days,
or refrigerate for 4 days.
