what is the secret to good muffins

I was the muffin and scone maker at my first bakery job, at age 17. I would pull into the parking lot around 2:30 a.m. each morning and get baking, so there would be fresh items ready when the bakery opened a few hours later. I baked thousands of muffins, and I figured out what makes a great one (at least to me)! If you want to ace your own homemade muffin game, here’s what you need to know.

Muffins are easy to make, but there are a few key tips and tricks that help make your muffins the best they can be.Choose your muffin wisely. … Start with room-temperature ingredients. … Don’t overmix. … Add the extras. … Make muffins movable. … Portion the batter. … About those muffin tops. … Feel the heat.

1. Choose your muffin wisely. …
2. Start with room-temperature ingredients. …
3. Don’t overmix. …
4. Add the extras. …
5. Make muffins movable. …
6. Portion the batter. …
7. About those muffin tops. …
8. Feel the heat.

What makes a perfect muffin?

Like so many baked goods, what makes a perfect muffin is likely to depend on the eater’s personal preferences. I identify a good muffin by its crispy top, moist interior, and plenty of inclusions. (I once attempted to exchange a muffin at a bakery because I could only spot a single, lone blueberry.) There are a few rules to keep in mind—most importantly, not overmixing the batter. The more you mix, the more the batter will develop gluten—those dangerous protein strands which are desirable for bread baking but can make a muffin unnecessarily tough. Mix just until the ingredients are thoroughly combined and homogenous, then move on.

What’s in a name? Often, just a lot of mental associations; for example, muffins and breakfast. I think just it’s a way we’ve collectively decided to eat dessert for breakfast. After all, a lot of muffin recipes are dangerously close in ratio to recipes for cake. Think about it: A muffin has light, airy crumbs and a moist interior, just like cake. The primary difference is with the surface. Domed cakes are often a no-no, but domed muffins are ten kinds of great. I’ve found the key difference to be that a muffin is acceptable to eat for breakfast, but cake is not. (No judgment to all you cake-for-breakfast eaters out there, though—I feel you.)

When it comes to muffins, bigger really is better. A bigger muffin means more surface area at the top, plus a longer bake time, which means more time for that top surface to get crisp and awesome, in true muffin top form. To get a bakery-style, big ol muffins, I use freestanding paper baking cups. You can buy them at baking supply stores or online (here are my favorites). They don’t need to be put in muffin pans, and can simply stand alone on a baking sheet—so there’s no need for a special size pan to get massive muffins of greatness! Fill your muffin cups about 2/3 way full—this ensures a nice dome on top.

This is where a muffin goes from good to GREAT. Don’t skimp on inclusions—they should speckle the batter enough that you get some in every bite. When adding fresh fruit, it’s best to toss them in a portion of the flour (about 1/4 cup to every 2 cups of fruit)—this helps keep them suspended in the batter during baking. It’s also important to mix very carefully if you’re adding delicate fruit (like raspberries), or they’ll break down a lot during mixing. Dried fruit and nuts can be added—leave them in big chunks so they add texture to the batter, or chop them up nice and fine to distribute them more evenly—whatever you like. You can also swirl things like jam, peanut butter, Nutella, or caramel into the batter. If you can dream it, you can make it into a muffin.

I like all of my muffins to have some kind of topping, whether it’s a sprinkling of coarse sugar, a crumbly streusel, or a flavorful glaze. Apply the toppings to the surfaces of the muffins just before baking. If you’re using a glaze (like for my Apricot Oat Muffins), it can be nice to apply it both before and after baking. It adds so much flavor, plus a nice little glisten to the surface.

Don’t overbake your muffins! This can dry them out and make the surface too dark. Bake them just until a skewer inserted into the center comes out clean, or with just a few moist crumbs.

Muffins

Muffins

JUMBO MUFFINS 3 WAYS (No Mixer Required + Secret Ending)

FAQ

What is the most important rule of making muffins?

Are perfect muffins sweet?

Perfect muffins are not overly sweet — muffins are not cupcakes. They have a fluffy texture and golden brown domed tops. They’re best served warm because cooling tend tho make them dry out. Don’t overmix thz dough: Overmixing results in a tough texture. Make a well to help the dry and wet ingredients incorporate quickly.

Are muffins good for health?

Muffins are rich in high calories, fat and sugar, muffins can be a healthy breakfast option if we are preparing in home with whole wheat flour. These excess nutrients and calories can contribute to excess weight. Banana muffins, oat muffins are rich in fiber, Chocolate muffins, Pineapple coconut muffins. Plant-based protein to your muffins to increase their nutrition.

Are muffins easy to make?

Mmmmmuffins! Simple to make and easy to eat. You can wrap one up and toss it into your backpack or lunch box, or simply enjoy it on-the-go. Try doing that with a frosting-topped cupcake. But, as easy as they are to make, there are a few tricks and tips that make all the difference in how your muffins turn out.

What should I use to make a muffin?

I recommend using a kitchen scale. Leavening Agents – Muffins rely on quick leavening agents, so they need to be baked right away. Muffins will use baking powder and/or baking soda. Salt – Always use a little bit of salt in your baking recipes to balance the sweet! I use kosher salt, or sea salt, but table salt will also work.