If you’ve ever tried to bite into a muffin that’s overall texture is comparable to a brick, or you’ve pulled a muffin tin out of the oven only to find unenthusiastic flatten muffins tops, then you know that baking muffins from scratch is not always a walk down drury lane. Rather than tossing another batch out, take these tips to the kitchen for perfectly tender muffins.
- Before you bake, you’ll want to make sure that your ingredients are the right temperature. Muffins are not like piecrust, so using frozen butter will only create more chaos when you’re trying to mix it together. For best results, let all your ingredients reach room temperature, unless a recipe specifies otherwise. Chilled and heated up ingredients can throw off the time and temperature that the muffins need to fully bake.
- If you’re muffins are a little too tough, then you’ll want to make sure that you aren’t using too much flour. When you measure flour, do you press the measuring cup against the side of the container for a somewhat even layer at the brim? Do you forget to remove the excess flour mounds up on top? All those ways can lead to inconsistent measurements. This way will leave you with the most accurate measurement of flour for the best results.
- If you usually end up with a muffin that has the consistency of a rock, then overmixing might be your pitfall. The problem occurs when the dry ingredients and the wet ingredients are combined. Once it’s time to mix the wet and dry ingredients, it’s best to leave the mixer out and gently stir it with a wooden spoon or spatula. A little lumpy is A-OK, it shouldn’t look completely blended together.
- Whether you use a cupcake liner or just grease the tin, you’ll want to make sure that your batter is evenly distributed in each cup for a consistent end result. If you’re baking in a regular 12-cup muffin pan, then each cup should be filled with about ¾ cup of batter. This should also be enough to give you a pretty muffin top finish that isn’t overflowing or disappointing.
- Flattened muffin tops are one of the saddest sights to pull out of the oven. If you’re cooking temperature is too low then you’ll end up with flattened batter colored muffins, rather than a golden brown crust on the top. If your muffins always come out underbaked despite setting the oven to the directed temperature, then you might want to invest a new oven thermometer. If you’ve checked and double checked the temperature in your oven, but you’re still getting underbaked muffins, then try increasing the temperature by 25 degrees the next time you make the same recipe.
Next up, take in the sweet smelling scent of muffins getting perfectly baked, carefully pull them out, let them cool just enough so that you can take a biteful, and enjoy!
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