Muffin Madness
Steps to Creating the Perfect Muffin
1. Preheat the oven thoroughly to the recommended temperature in the recipe. This ensures good rising (some bakers even preheat the muffin tin before adding the batter!).
2. Most muffins are baked at about 350-375º F - if the oven is too hot, the muffins may become tough and leathery. Nut and flaxseed oils will burn and change flavour if baked at a high temperature.
3. If a recipe contains acidic ingredients (fruit juice, sour milk), you will likely only need to add baking soda. Too much baking powder or baking soda can leave a bitter or salty aftertaste. A replacement for sour milk or buttermilk is one cup milk with one tablespoon lemon juice or vinegar added.
4. Use the muffin method of mixing (see the quick batter page for details) Dry ingredients should be mixed in one bowl and liquid ingredients in another. Add nuts or dry fruit to the dry ingredients - this coats them with flour and prevents them from sinking to the bottom of the batter when stirred (this is also known as dredging). If you choose to substitute fats, remember that oil is pure fat, while butter, margarine and shortening all contain about 20% moisture. Try a ratio of 1/3 cup butter = 1/4 cup oil or just take your chances! In order to decrease the amount of fat in a recipe, try substituting all or part of the fat with equal parts applesauce.
5. When combining wet and dry ingredients, do not over-mix the batter! Most recipes suggest adding the liquid to the dry, but it may be difficult to scrape the dry off the bottom of the bowl. Try adding dry to wet instead! Stir just until the ingredients are moistened - batter should look lumpy. Batters with grated vegetables and fruits are usually thicker, since the veg/fruit contribute water to the recipe, but don't release the water until heated in oven.
6. Line muffin tins with paper liners or spray. If you prefer to fill your muffin tins to the top, spray or grease the top of the tin as well as the inside to prevent sticking.
7. Muffins bake best on the middle rack in the oven. The temperature can be 25ºF different at the top or bottom of the oven. If you are using convection heat, make sure to set your temperature 25ºF lower than a conventional oven.
8. Microwave baking? Use a circular, 6-muffin pan on a turntable and fill cups to 2/3 full. Try baking at medium-high (70%) power for 3 minutes, let rest 2 minutes and then bake at high power for 2 or more minutes. Don't over-bake.
9. Let muffins cool completely (5-10 minutes) in the tin before unmolding. Muffins freeze well, so wrap some up and freeze them if you don't think you'll eat your muffins within a day or two of baking them.
1. Preheat the oven thoroughly to the recommended temperature in the recipe. This ensures good rising (some bakers even preheat the muffin tin before adding the batter!).
2. Most muffins are baked at about 350-375º F - if the oven is too hot, the muffins may become tough and leathery. Nut and flaxseed oils will burn and change flavour if baked at a high temperature.
3. If a recipe contains acidic ingredients (fruit juice, sour milk), you will likely only need to add baking soda. Too much baking powder or baking soda can leave a bitter or salty aftertaste. A replacement for sour milk or buttermilk is one cup milk with one tablespoon lemon juice or vinegar added.
4. Use the muffin method of mixing (see the quick batter page for details) Dry ingredients should be mixed in one bowl and liquid ingredients in another. Add nuts or dry fruit to the dry ingredients - this coats them with flour and prevents them from sinking to the bottom of the batter when stirred (this is also known as dredging). If you choose to substitute fats, remember that oil is pure fat, while butter, margarine and shortening all contain about 20% moisture. Try a ratio of 1/3 cup butter = 1/4 cup oil or just take your chances! In order to decrease the amount of fat in a recipe, try substituting all or part of the fat with equal parts applesauce.
5. When combining wet and dry ingredients, do not over-mix the batter! Most recipes suggest adding the liquid to the dry, but it may be difficult to scrape the dry off the bottom of the bowl. Try adding dry to wet instead! Stir just until the ingredients are moistened - batter should look lumpy. Batters with grated vegetables and fruits are usually thicker, since the veg/fruit contribute water to the recipe, but don't release the water until heated in oven.
6. Line muffin tins with paper liners or spray. If you prefer to fill your muffin tins to the top, spray or grease the top of the tin as well as the inside to prevent sticking.
7. Muffins bake best on the middle rack in the oven. The temperature can be 25ºF different at the top or bottom of the oven. If you are using convection heat, make sure to set your temperature 25ºF lower than a conventional oven.
8. Microwave baking? Use a circular, 6-muffin pan on a turntable and fill cups to 2/3 full. Try baking at medium-high (70%) power for 3 minutes, let rest 2 minutes and then bake at high power for 2 or more minutes. Don't over-bake.
9. Let muffins cool completely (5-10 minutes) in the tin before unmolding. Muffins freeze well, so wrap some up and freeze them if you don't think you'll eat your muffins within a day or two of baking them.
Why not try Chef D's favourite muffin ever!
Apple Streusel Muffins
Yield 16 servings
Ingredients
2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup sour cream
1/4 cup butter or margarine, melted
1 1/2 cups chopped, peeled tart apples (I use Granny Smith)
TOPPING:
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons cold butter or margarine
Directions
Ingredients
2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup sour cream
1/4 cup butter or margarine, melted
1 1/2 cups chopped, peeled tart apples (I use Granny Smith)
TOPPING:
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons cold butter or margarine
Directions
- In a large bowl, combine dry ingredients.
- In another bowl, beat the eggs, sour cream and butter.
- Stir into dry ingredients just until moistened. Fold in apples.
- Fill greased or paper-lined muffin cups two-thirds full.
- For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs.
- Sprinkle a rounded teaspoonful over each muffin.
- Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pans to wire racks. Serve warm.