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

FAQs

What is the secret to moist muffins? ›

Melt a small amount of butter in a saucepan over low heat. After the butter is melted, remove from heat. Dip a pastry brush into the butter and use it to lightly coat each muffin cup. Make sure you get the bottom, sides, and corners of the cup.

Your muffins will come out exactly the same whether the empty cups are filled with water or not. Adding or not adding the water shouldn't effect your muffin pan, either, so go ahead and fill only half the muffin cups with batter if you like. For more tips on making muffins, see our video, How to Make Bran Muffins.

After baking, let the muffins cool for at least 15 minutes. Take a butter knife and run it around the outside of each muffin to loosen it from the tin. When you have done this to all, turn the tin upside down and shake gently. The muffins should come out fairly easily.

It is possible to replace oil with butter in a muffin recipe as generally most muffin recipes are quite forgiving and you may find that butter gives a better flavour.

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.

It couldn't be easier to substitute butter for oil using a 1:1 ratio. This should work with olive, canola, vegetable, and coconut oils. Simply melt and cool the butter to room temperature, then continue with your recipe. (If the recipe calls for ½ cup oil, use ½ cup melted and cooled butter.)

Chefs love to make savory dishes with butter, but at home, you may want to stick to oil when preparing your pan for sautéeing and cooking. Butter can easily brown and even burn if you're cooking at high heat, which may be the case when searing a piece of meat, sautéeing vegetables, or cooking down leafy greens.

The job of butter in baking (besides being delicious) is to give richness, tenderness and structure to cookies, cakes, pies and pastries. We alter the way butter works in a recipe by changing its temperature and choosing when to combine it with the other ingredients.

🔖 It creates steam and helps promote even baking, creating that bakery style muffin top. The steam will keep muffins from spilling over the sides while baking. It will keep the tin from warping during baking.

What happens if you use milk instead of water in muffin mix? ›

Muffin FAQs

Using milk can change the texture of the muffin to be more like a cupcake.

If you grease too many muffin cups for the amount of batter, fill empty cups half full with water. This prevents the grease from scorching, pan from warping and the muffins will bake more evenly because the heat is more equally distributed in the pan.

Muffins often stick to the bottom of the wrapper because we're more likely to try to eat them warm, while cupcakes are cooled entirely so we can frost them. Cakes and muffins shrink a bit as they cool, so they'll actually loosen their grip on the wrapper slightly as they come to room temperature.

If you still have a few small lumps you should be able to disperse them with a small wire hand whisk (sometimes called a vinaigrette whisk) or you can use a small spatula or wooden spoon to break them up by pressing them against the side of the pan.

Add greek yogurt to your muffin mix for extra moistness. Top with a vanilla glaze or sugar sprinkles. Or if you prefer, crush graham crackers on top for a crunchier texture. This muffin mix can also be used to make delicious berry pancakes.

Having eggs, butter, and milk at room temperature helps them form a smooth mixture that traps air and expands when heated in the oven. That expansion makes your muffins fluffy and light. Room-temperature butter should indent easily when you press it.

If the muffins are dry, it is possible that they were baked for slightly too long. The oven temperature is slightly higher that you would normally use for cakes, as this helps to give the muffins nicely domed tops, a good crust and a moist interior. This means that the baking time is only 15-20 minutes.