Muffins actually do better with a batter that is not liquidy. Making the perfect muffins takes practice, skill, and the willingness to accept that they might not come out how you expected them to. If your thick muffin batter is due to over stirring, then you may not be able to fix this. One problem that can arise when making muffins is that the muffin batter is too thick. Knowing how thick muffin batter should take gaining a lot of experience with making all types of muffins.
The positive thing about getting muffin making experience is that your friends and family will be more than happy to receive freshly baked muffins! Even if they are not perfect each and every time! It is a misnomer that your muffins will come out too dense when the muffin batter is too thick.
There are some tricks in knowing how to make muffins less dense. Dense muffins usually happen because you either added too much liquid or too much baking soda.
Set aside. Beat butter in the bowl of an electric mixer until creamy. Beat in eggs one at a time and add the vanilla essence. Should the mixture curdle, add a handful of sifted flour to mix. Fill the paper cups with the muffin mixture and bake for 30 minutes or until muffins spring back when lightly touched.
What kind of oven or which brand do you think would be suitable for baking muffins? Topping: o g cream cheese, at room temperature o 1 tbsp icing sugar o 2 tbsp plain yoghurt. Lightly grease a muffin pan. Combine melted butter, milk, eggs and essence in a mixing bowl. Gradually sift in flour and bicarbonate of soda and add in chopped nuts and sugar.
Mix evenly. Stir in mashed bananas and mix. Spoon mixture into muffin pan to three-quarters full and bake in preheated oven for 20 to 25 minutes. Remove and leave in wire racks to cool.
Spread with cream cheese topping, if desired. To make the topping: beat cream cheese with a handheld electric mixer until softened. Add icing sugar and yoghurt and continue to beat until smooth and well combined. Can you please give me some suggestions on which brand or what kind of oven should i buy?
Thank you for the article. The dense middle makes a bigger peak for me! It could be that her oven bakes unevenly so she might have to turn the pans after the first few minutes or so. She can check this by taking the temperature in different parts of her oven.
Short of seeing her recipe and hearing about her whole technique in detail, this is the most likely culprit. Also, she might not be baking at a high enough temperature. Hope that helps. Wow, these are really interesting points! I want to make blueberry muffins, and the only blueberries I have access to are frozen. Will adding the frozen ones alter or change anything in the batter. What is best in this situation?? Please help. I often use frozen berries in my muffins.
Enjoy your muffins! Would like them the same cake like moist all around. Check your oven temp, and make sure that once you introduce the wet to the dry, you mix for a bare minimum of time. Good question. Hey, I have been making muffins for years for my family and I thought I had it down. Now, because of your writeup I let them sit for a few mins. The muffins come out great.
Hey I am so pleased to hear it! Baking is so cool in that there is always something you can do to refine the process. The grain in my muffins is gooey and waay too moist. What am I doing wrong? Too much liquid, or overmixing? If you could give me a lot more specific information, maybe I can help you troubleshoot a little better.
Well, this post is really more about the technique than the recipe. But, if you want to play around with turning this into a chocolate muffin while keeping the mixing method the same, you can start by subbing in cocoa powder for a portion of the flour equal substitution, by weight.
Maybe start with 1. You could also consider subbing part buttermilk, part coffee for the milk called for in the recipe. The buttermilk will play well with the cocoa and the coffee will reinforce the chocolate flavor.
Hello, The recipe below produces what seems to me to be cupcakes — not muffins. The look of the crumb looks like cake, I swear. The cakes turn out very good. Still, there is no creaming method involved.
Stir together with whisk, and set aside. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl. Pour batter into a muffin pan prepared with paper liners. Thanks so much for a delicious and perfect muffin recipe!
Oh yay! Thank you so much for stopping in and commenting, and enjoy the muffins! Hi, I recently made pumpkin pie and had about 2. Then I added some oil to the liquid mix and mixed the dry in with the wet.
The batter seemed a decent consistency but the muffins turned out very dense and undercooked even though I cooked th over 25 minutes. I did bake them at because my pie was still cooking.
Was there another issue? First of all, yay for you for just going for it! Off the top of my head, it sounds like you needed more leavening and a higher temp. Muffins generally bake in a hot oven—maybe F or so, so the slower rise probably made for a denser muffin.
How was the flavor, otherwise? Thank you for taking the time to respond to my question. The muffins were pretty bland. Thank you so much for your well written information. Very helpful! I am iinterested in making whole grain muffins with whole spelt and whole wheat flour. Can I still expect to get a crusted top with these?
Have you any tips or guidelines for baking muffins with whole grains? Also if I simply replace milk with soy, rice, or almond milk to make it non dairy would that work? Thanks Chaya. As to the milk, generally speaking, you should be fine to sub in coconut milk, soy milk, etc for the dairy. There may be a bit of a difference in texture, but it should be minimal. Woops I left a a defunct email address in the previous post.
These muffin recipes are broken out into categories based on type. Ultimate Guide to Baking Muffin Recipes The information here is your ultimate guide to baking homemade muffins. If your muffins feel heavy, the culprit could be one of three very common mistakes.
Too much liquid — If there is too much liquid in the batter, the muffins will be very dense. Make sure to measure liquid ingredients in the correct type of measuring cup. Too much leavening — If there is too much baking soda or powder in the batter, muffins will rise temporarily, then collapse. Foodie Griffy :. I've had people ask if I was insane making that kind of combo--and you CAN add chocolate chips to it as well.
Actually they--I should be truthful--IT--was very good. Bob and I had split 1 before the Griffin gulped them all down. He proceeded to fall onto the dining room floor never to be heard from again for 3 or 4 hours--he was snoring like you wouldn't believe after his gastronomic excess. However, I do have to say that sleeping with a dog who has eaten 11 sauerkraut and pumpkin muffins is NOT a pleasant experience. We needed gas masks by the time the night was over and I believe the gases he was expressing were toxic!
I do believe my eyes were watering by morning, however. I always wonder--did he put 2 and 2 together and think "wow--what did I EAT last night? Thanks so much for dropping by. They're actually easier to screw up than most baked goods, I think. You know I've been thinking about your sauerkraut pumpkin muffins lately. I might want to try them sometime. Just sound so odd but in a good way!
Hopefully, I can refrain myself from eating 11 of them at once like Griffy. Using carrot or apple pulp left from juicing is very resourceful. Happy muffin baking! Thanks for great tips, Om!
Muffins are such a wonderful stand-by in the kitchen. As long as you keep these basics in mind, they can be a great success. I love to add extra goodies - even some of my carrot and apple pulp left-overs from juicing.
Informative muffin article as always--I think muffins are widely misunderstood and easy to screw up. Yet, if you know some of the techniques that you've mentioned above Muffins have always been a fav at our house--in fact they are Griffin's favorite gastronomic outlet It definitely is an art! Excellent how to on making muffins like a pro.
Good reminders for experienced bakers, and a top guide for the inexperienced! I thought it was me making baseballs in the oven. Not sure which one of your suggestions I do, but probably it's over mixing. Thank you.
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