Muffins make wonderful breakfast foods. They come in many varieties, from banana to chocolate chip to blueberry, and you can find recipes in almost any cookbook. But perfecting your muffins can take some work. Dried-out muffins won't be as well-received as moister, nicely cooked muffins. This is easy enough to accomplish with a little practice and the right methods.
- Skill level:
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Things you need
- Muffin recipe and ingredients it requires
- Vegetable oil
- Muffin tin
Mix the batter with a wooden spoon -- or a regular spoon, if you don't have wooden -- rather than a mixer. While mixers make stirring easier on you, they're harder on the batter. With muffins, this can create a rubbery final texture.
Stir the batter only until just moistened. Make sure everything is stirred in, but don't worry if your batter is a bit lumpy. The lumps will go away during baking. Overstirring can cause muffins to have a coarse texture.
Replace some of the milk in the recipe with yoghurt or cream. In a recipe that calls for 3/4 cup of milk, use 1/2 cup of milk and 1/4 cup of yoghurt or cream, for example. This gives your muffins an overall creamier, moister taste.
Increase the amount of milk and/or vegetable oil used in the recipe. Don't overdo the increase, or you'll find that your muffins become too moist, but if you find that following the recipe exactly is leaving you with dry muffins, increasing these ingredients will help.
Use regular or large size eggs, not extra large eggs. Too much egg causes muffins to come out with a tough texture.
Bake the muffins for the appropriate amount of time at the appropriate temperature. Set your timer for the minimum bake time the recipe suggests, but check on the muffins regularly. If they start to look done before their time is up, take them out and check to see if the middles are still raw using a toothpick or knife. You need to bake them long enough so that they're cooked all the way through, but if they bake too long, their exteriors start to harden. If you're using a dark or non-stick pan, set the oven temperature -3.89 degrees C cooler than the recipe calls for, as these pans absorb heat more effectively and bake faster.
Tips and warnings
- If you're baking jumbo-size muffins, check the recipe for different baking instructions. Usually, jumbo-size muffins need to be baked at a lower temperature for a longer time than regular-size muffins.
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