Whole eggs as ingredient in muffin

Eggs are commonly used in baking as a binder to hold dough’s together, an important role when the flour using contains no gluten.

Eggs are the chief ingredient, used whole or separated. Liquid eggs contribute 10% to 30% of muffin batter based on flour at 100% and dried eggs contribute 5% to 10%.

Eggs are essential to the structure of muffins. They bind the other ingredients together and add flavor and color.

Eggs are excellent thickeners because their proteins set with heat. When egg whites are whipped to firm peaks, they act as leaveners by holding air inside of a mixture it sets in the oven.

Adding egg whites to muffin batter provides structure to the finished product and a muffin that is easily broken without excessive crumbling.
Whole eggs as ingredient in muffin