1. Mix wet and dry separately
To prevent the mix from being overworked, first mix the wet ingredients together in one bowl and mix the dry ingredients in another. Make a well in the dry ingredients, carefully pour in the wet ingredients, then stir the mix a couple of times to roughly combine.
2. Don't over stir
The most important rule of muffin making is to not over stir the mix. Instead, what you really want is to just moisten the ingredients. Resist the temptation to stir or beat the batter until it is smooth and lump free. You want the final mix to be lumpy, thick andfloury.
3. Add your flavours last
While spices should be added with all the other dry ingredients likefruit andnutsshould be added last. Give the batter one more light-handed stir once you've added them in to combine.
4. Line the pan
You can choose to either grease the muffin tin or line it with paper liners. If you choose to forgo the liners, make sure you grease the base and sides of the cups with oil spray or a little melted butter. If you're not going to eat the muffins for a while, consider using paper liners as these will keep the muffins fresher for longer.
5. Use an ice cream scoop
Try using a soupe ladle or small ice cream scoop to transfer your mixture into muffin cups without making a mess.
6. Don't overfill
Aim to fill the cups ¾ full to get muffins with nice round topsand to prevent them from spilling out over the top of the cups.
7. Add a flavourful sprinkle
Once the muffin cups are all filled, you can choose to sprinkle the tops with more fruit, nuts or a crumble topping for even more flavour. As the muffins rise these flavourful toppings will cook into the tops of the muffin.
8. Fill up the pan
If there isn't enough batter to fill all the cups, half fill the empty ones with water. This will help the muffins bake evenly and will protect the pan from buckling.
9. Cool it down
Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing to a wire rack. This is especially important for muffins that aren't in a paper liner, as it will help them from falling apart. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan.
10. Freeze for later
Muffins freeze wonderfully, so if you can't enjoy them all on the day they're made, wrap them in plastic wrap and put them in the freezer for later.
FAQs
Muffins are easy to make, but there are a few key tips and tricks that help make your muffins the best they can be.
- Choose your muffin wisely. ...
- Start with room-temperature ingredients. ...
- Don't overmix. ...
- Add the extras. ...
- Make muffins movable. ...
- Portion the batter. ...
- About those muffin tops. ...
- Feel the heat.
The number one rule for successful muffins is: Don't over-mix the batter. Use a rubber spatula to quickly fold (gently stir) the liquid ingredients into the dry ones. A few streaks of flour still showing is okay, especially if you plan to add in extra ingredients like fruits and nuts.
What are the characteristics of a perfect muffin? ›
- High-quality muffins have a thin, evenly browned crust.
- Top is symmetrical, but looks rough.
- When broken apart, texture is uniform and crumb is tender and light.
Overmixing the batter.
When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture. → Follow this tip: To ensure a batch of light, fluffy muffins, mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.
What makes muffins more moist? ›
How to Make Homemade Muffins Moist: Our Top Tips
- Tips to Make Homemade Muffins Moist.
- Keep Wet and Dry Ingredients Separately.
- Add All Flavorings Last.
- Consider Paper Liners.
- Don't Overfill the Muffin Cups.
- Check the Temperature of Your Oven.
- Test if Muffins Are Fully Cooked.
- Top Your Muffins with Flavor.
Ideal Muffin Cooking Temperature
As stated above, different flours, swaps and add-ins can impact muffin cooking time and should be taken into account when making your baked treat. That being said, the standard oven temperature for baking desserts like quick breads and muffins is commonly set to 350 degrees Fahrenheit.
Should you let muffin batter rest? ›
Rest the Muffin Batter
The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.
What is the most common flaw when baking muffins? ›
Overmixing is a common problem with muffins. First combine dry ingredients, mixing well. Then combine liquid ingredients, mixing well. Finally combine dry and wet ingredients, by hand, using only 15 to 20 light strokes.
What are the signs of a good muffin? ›
I identify a good muffin by its crispy top, moist interior, and plenty of inclusions. (I once attempted to exchange a muffin at a bakery because I could only spot a single, lone blueberry.) There are a few rules to keep in mind—most importantly, not overmixing the batter.
How to make muffins better? ›
18 Tips For Making The Absolute Best Muffins
- Warm up your ingredients before baking. ...
- Always test your leavening agents. ...
- Pull out your scale to weigh ingredients. ...
- Avoid over-mixing your batter. ...
- Add mayo to the batter for more moisture. ...
- Use both butter and oil in your muffin recipe. ...
- Let your muffin batter rest.
Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER! It's very similar to chilling cookie dough, which if you know me you know I'm obsessed with chilling cookie dough. Think of it like marinating.
What are 3 characteristics of an overmixed muffin? ›
Overmixing is exactly what it sounds like: the process by which a dough or batter gets mixed too much, typically yielding dense, tough, or deflated baked goods. Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked.
What makes muffins rise better? ›
Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER! It's very similar to chilling cookie dough, which if you know me you know I'm obsessed with chilling cookie dough. Think of it like marinating.
Why are bakery muffins so much better? ›
The best bakery-style crumb muffins start with cake flour
Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.
