Stuffing Muffins , Buttery CRUNCHY and QUICK Muffin Tin Recipe (2024)

FAQs

What is the secret to high muffins? ›

Option #1: Overnight Batter Rest (my favorite!) 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!

If you've used all your batter but still have empty cups remaining in the tin, fill each empty cup with a few tablespoons of water. This will promote even baking, and can help keep the tin from warping as the muffins bake.

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.

Using a wooden spoon, mix just until the dry ingredients are moistened, 15 to 20 light strokes. There should be some small lumps.

Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.

The idea behind this tip is that if you sprinkle some uncooked rice in the bottom of the muffin wells, the rice will absorb the grease that comes out of the muffins or cupcakes while they're baking. What you're left with are pretty, grease-free liners.

Can I use milk instead of water to make muffins? We recommend using water; however we know that some Makers prefer to use milk to make muffins. Using milk can change the texture of the muffin to be more like a cupcake.

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.

If You're Planning to Rest Muffin Batter, a Few Tips

If your leavening comes from an acid, like buttermilk, and baking soda alone, the bubbles may burst before the batter bakes. Refrigerate overnight. Combine the wet and dry ingredients, making sure not to overmix, then stash the bowl, covered, in the fridge overnight.

Baking muffins at too high temperatures can cause a hard crust to form. Follow recipe directions for the correct temperature to bake the muffins. To insure the correct temperature each time you bake, always use an oven thermometer.

Should you beat eggs before adding to muffin mix? ›

Beating the eggs adds air to the egg whites and should lift the batter, though how much depends on what other ingredients are in your recipe. Heavier ingredients, such as oatmeal, will lessen the egg whites' leavening effect.

How do you keep muffins from falling apart? It's gluten. See, to a baker, gluten holds the whole world together.

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.

Make sure you use the correct temperature. 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.

Place your cupcakes into a preheated 400 degree F oven, no matter what temperature the recipe calls for. Most cupcake recipes suggest 350-375 degrees F, which results in a flat top. When you increase the temperature, the edges of the cupcakes will solidify first, allowing the center to rise, creating a domed top.