3 Super Easy Tricks for Picture-Perfect Muffins at Home (2024)

FAQs

What is the secret to high muffins? ›

Option #2: High to Low Baking Temperatures

The idea here is to start the muffins in a very hot oven for just a short amount of time. This activates the baking powder and allows the muffins to shoot up in height quickly. We then turn the heat down and continue to cook for longer.

Having eggs, butter, and milk at room temperature helps them form a smooth mixture that traps air and expands when heated in the oven. That expansion makes your muffins fluffy and light. Room-temperature butter should indent easily when you press it.

It is possible to replace oil with butter in a muffin recipe as generally most muffin recipes are quite forgiving and you may find that butter gives a better flavour.

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.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

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.

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.

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.

There's no question that the standard oven temperature of 350°F gets the job done for baking up muffins and quick breads. But you don't want baked goods that just “get the job done.” No, you deserve better — and for that, you need two temperatures.

The secret is to only use half the muffin pan, according to Food52. It's a trick used at some bakeries. If you fill only every other muffin cup and leave the others totally empty, when your muffins rise, they won't have neighbors for the tops to run into and stick to.

What is the trick to the fluffiest muffins that may already be in your kitchen? ›

Yogurt is the secret to achieving optimal muffin fluffiness and also gives the not-too-sugary lemon cake batter even more tangy complexity. If you don't already keep plain whole-milk yogurt in the refrigerator, now is a good time to start.

For an extra boost in rise, you can start baking the muffins at a slightly higher temperature (e.g., 425°F / 220°C) for the first 5 minutes, then reduce it to the recipe-specified temperature. This initial high heat can create a burst of steam and rapid expansion.

For Cakes, Muffins, and Quick Breads

If batter clings to the tester or skewer, the baked good needs more time in the oven. Fully baked, cakes, muffins, and quick breads will feel springy and resilient when the center is gently pressed with fingers. If an impression is left in the surface, the item is not done.