Making muffins is easy when you follow these 8 suggestions. With a couple of simple to follow concepts, you’ll quickly see that turning out perfect muffins, complete with perfectly domed muffin tops, is a cinch.

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1. Using Muffin Pans

Most muffin recipes use a 12–cup muffin pan, each cup having a capacity of about ⅓ cup. This has become a standard size for the new, non-stick muffin pans and the majority of aluminum pans for sale. If your pan has bigger or smaller cups, adjust the baking time by about 5 minutes more for the bigger muffins, five minutes less for the smaller ones. If muffins in the small cups get too brown, decrease the oven temperature to 375 ° F.


Grease muffin pans well before adding the batter. Save paper from sticks of butter for this, or use an oil spray. (After try out paper baking cups and with greased pans, I’ve concerned choose the greased pans. Often baking cups since the bottoms of the muffins to obtain soggy or the muffins will adhere to them.) If you do prefer to use the paper baking cups, grease them with grease spray prior to putting the batter in.

If you wind up with too little batter in your batch for the variety of cups in your pan, put a little water in the empties to keep the greased surface areas from burning in the oven.

2. How To Make Muffins Moist

Depending on what ingredients you’re using, the batter will range from runny (like thin cake batter) to very thick (like drop-cookie dough). As a basic rule, the thinner the batter, the lighter the muffins will be when baked. However do not be afraid to bake thick, gloppy batter. It can yield moist muffins with additional keeping power.


Buttermilk gives muffins a special moistness and flavor. You can buy it fresh in most supermarkets, or look for dry, powdered buttermilk, which will keep for weeks and is the next best thing. Add the powder to your dry ingredients, and add the amount of water needed to the wet ingredients. (Note: Whenever you add buttermilk to a recipe, add ½ teaspoon of baking soda per cup of buttermilk.)

3. 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, thoroughly gather the damp ingredients, and after that stir the mix a few times to roughly combine.

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4. 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. Withstand the temptation to stir or beat the batter until it is smooth and lump free. You desire the final mix to be lumpy, thick, floury and looking very messy.

5. Add your flavors last


While spices should be added with all the other dry ingredients, fruit, nuts, and anything lumpy should be added last. Provide the batter another light-handed stir as soon as you’ve added them in and after that you’re done.

6. Use an ice-cream scoop


To transfer your thick, untidy and lumpy mix into the muffin cups without making a mess, attempt using a soup ladle or a little ice-cream scoop.

7. 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 to finish cooling. This is particularly important for muffins that aren’t in a paper liner, as it will assist them from breaking down. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan.

8. Freeze for later

Muffins freeze wonderfully so if you cannot enjoy them all on the day they’re made, cover them in plastic wrap and put them in the freezer for later.


Some Important Tips To Make Your Muffin Perfect:

• Cake or muffins fall: underbaking, too much baking powder or soda.
• Cake or muffins heavy: batter undermixed oven too hot, too much sugar or fat (or both).
• Cake or muffins tough: overmixing after flour and liquid are combined, oven too hot or pan too dark, flour too high in protein, too little sugar or fat (or both)
• Cake grainy: oven not hot enough, poor mixing
• “Volcano” cake: oven too hot or pan too dark, too much flour
• Muffins do not peak: oven not hot enough; try 400 ° to 425 ° F.

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