Saturday, March 7, 2015

Saturday in Bev's kitchen - Muffin tips

A few tips on baking muffins from my Saturday Kitchen.
  • Prepare muffin tins before mixing muffins. I really like my heavy non stick muffin tins however I still spray each cup lightly with a spray oil and then I use a silicone pastry brush to evenly distribute the oil over the bottom and sides of each cup.
  • When mixing wet and dry ingredients, do not overmix.
  • Unless otherwise instructed, spoon muffin batter into tins right after mixing and immediately place in preheated oven. They will rise best if they are baked immediately. (There are some recipes for muffins that are meant to be refrigerated and then baked later.)
  • If you don't have enough batter to fill all the muffin cups, pour a 1/2 inch of water into the empty cups. This prevents the oiled cup from getting brown and it seems to make a nicer crust on the muffins. 


  • When the muffins are done, remove the pan from the oven and immediately loosen the sides of each muffin. Then tilt each muffin in its cup. This keeps the muffin from sweating and becoming soggy.  After the muffins have cooled this way in the pan for several minutes, remove to a rack. 
  • Muffins freeze well so I often place half of the cooled muffins in a zippered freezer bag for later. Remember to remove all the air from the bag to keep the frost from building and making your muffins soggy.

 Do you have some tried and true tips when making muffins?
 We'd love to have you share them with us.

9 comments:

  1. I test for internal temp of 205-209F with an instant read. Seems to be the perfect temp.

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  2. I love muffins!!! Back in the day when my girls were in school, I'd mix up the dry ingredients the night before so they could have piping hot muffins for breakfast even on busy school mornings!!

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  3. Do you need me to taste test those for you? I would do that.

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  4. Great tips! I must give the on their side and empty well tips a try.

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  5. I like the look of the parchment paper "tulip cups" that you can buy in the store or you see muffins in a professional bakery. But those "tulip cups" are too expensive. So I cut parchment paper into approximately 6" squares. Then crunch it up in a ball, run it under water, then straighten out the square and shake off the water. Then mould the damp parchment square over the bottom side of any container that fits the exact measurement of my muffin tins. This makes the perfect muffin paper and looks so professional. It is also advantageous, when making muffins with a crumble top - helps keep the crumbles where they are supposed to be!

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  6. Could you post the recipe for the muffins pictured? They look so good! I am trying to bake only healthy items and these look as if they might be!

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    1. It's been awhile since I took those pictures but I think they are a version of Charlotte's Morning Glory Muffins posted on this blog. (look in the index under Quick Breads) It looks like I added craisins (dried cranberries) to the recipe. They are really great tasting muffins.

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  7. The muffins in those pictures look pretty freaking delicious! Also, I learned something from your article. If I was to evenly brush the non stick stuff, instead of just haphazardly spraying it in, My muffins might turn out better/may come out of the tin easier.
    cookiesandmore.com.au

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