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. Do that with a few strokes – five or six should do it.
Check the expiration date on your baking powder. You might be surprised how long you’ve had it. Unlike baking soda, baking powder can get too old to do its job of making your muffins rise up. You can test whether your baking powder is still good by proofing it. Toss the expired stuff and get fresh.
Save the paper liners for cupcakes. Some muffins will stick to the paper. Papers will also keep the sides of the muffins from browning nicely. Use cooking spray on the muffin tin instead.
Spray the cups well if your muffin batter is full of fruits as these can get sticky while baking and adhere to the bottom and sides of the cups.
For ease and size consistency, use an ice cream scoop if you have one to fill the muffin cups.
Last Reviewed: Apr 26, 2018
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 muffin method is applied with a variety of quick breads such as cornbread, pancakes, loaf-type quick breads, waffles, in addition to muffins. The muffin mixing method is used for most quick breads that result in a batter rather than a dough.
What is the most important rule to follow when baking muffins? ›
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.
How to get domed muffins? ›
I suggest baking your muffins at 400 F. I know most muffin recipes (including the ones I have used previously) all tell us to preheat our ovens to between 325-375 F. That heat range is just not enough. While it will surely cook your muffins, it will not give you the full rise that you want.
What is the key to moist muffins? ›
The right amount of butter or oil, or a combination of both, is important to get a moist muffin. This fat is essential for producing a beautifully moist muffin with a tender crumb - so don't reduce the amount stated in the recipe.
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.
How to make muffins rise higher? ›
Start the muffins at a high temperature. Start baking your muffins at 425F / 220C for 5 minutes, then, without opening the oven door, reduce the temperature to 350F / 175C. The super hot temperature at the beginning will activate the baking powder and give you a nice quick rise at the beginning of baking.
How to avoid overmixing muffin batter? ›
Overmixing is a common problem with muffins and is certain to happen with an electric mixer. Use only 15 to 20 light hand strokes with a spoon when combining the liquid and dry ingredients. There should be some lumps in the batter.
What is the formula for muffins? ›
Muffins fall into the “quick bread” category and are essentially flavored pancake batter that's baked in muffin tins. The traditional ratio for muffins and quick bread is 2 parts flour, 2 parts liquid, 1 part egg, and 1 part butter.
What is the secret to a great muffin? ›
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 and floury.
Here are a dozen tips and test-kitchen insights that home bakers can use to build “better-for-you” muffins that taste great.
- Downsize the portions. ...
- Go whole on the grains. ...
- Slash the sugar. ...
- Pour on the oil. ...
- Bring out the nuts. ...
- Switch from grains to beans and bean flours. ...
- Scale back the salt.
- 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.
5 Mistakes to Avoid When Making Muffins
- Overmixing the batter.
- Not lining or greasing the pan.
- Overfilling the muffin cups.
- Overbaking or underbaking the muffins.
- Leaving the muffins in the pan to cool.
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 makes muffins light and fluffy? ›
Muffins use baking powder or baking soda, or both, to generate the "rise" that makes them light and fluffy. Use too little and they won't rise enough, use too much and they will rise quickly and then collapse. Compare your recipe to others and see how much leavening they use.
How do you keep muffins moist and fluffy? ›
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.
