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
Making muffins is simple when you follow these 10 tips.
- Mix wet and dry separately. ...
- Don't over stir. ...
- Add your flavours last. ...
- Line the pan. ...
- Use an ice cream scoop. ...
- Don't overfill. ...
- Add a flavourful sprinkle. ...
- Fill up the pan.
5 Mistakes to Avoid When Making Muffins
- Overmixing the batter. Good muffins are meant to be pillow-soft, light, and airy. ...
- Not lining or greasing the pan. ...
- Overfilling the muffin cups. ...
- Overbaking or underbaking the muffins. ...
- Leaving the muffins in the pan to cool.
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.
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 does adding an extra egg do to muffins? ›
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.
What temperature to cook muffins? ›
That being said, the standard oven temperature for baking desserts like quick breads and muffins is commonly set to 350 degrees Fahrenheit. Setting your oven to this temperature will almost always produce a well-cooked muffin recipe.
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 ingredient keeps muffins from falling apart? ›
How do you keep muffins from falling apart? It's gluten. See, to a baker, gluten holds the whole world together.
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.
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.
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.
Should muffin batter be thick or runny? ›
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 general rule, the thinner the batter, the lighter the muffins will be when baked. But don't be afraid to bake thick, gloppy batter.
What is the most important part of the muffin method? ›
The key is to keep liquid and dry ingredients separate until the end and avoiding overmixing. This way, the flour won't form gluten in the process, which causes muffins to be soft and airy. This baking method prevents tunnels and air pockets from forming in muffins as they develop in the oven.
What is a very important step to the muffin mixing method? ›
If you are looking to make ahead the components for a quick bread utilizing the muffin mixing method, combine the dry ingredients and the wet ingredients and keep them separate until ready to bake. The most important part of this method is to avoid overmixing.
How to get the best rise in muffin? ›
Giving your muffins a boost of extra hot heat (220C/420F) when they first go in the oven helps the outside of the muffin to set quickly whilst the inside of the muffin continues to rise, resulting in the muffin top/domed look.
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.
