Six simple steps ensure golden, tender, moist and fragrant muffins every time you bake them.
Of course, some added insights will speed you along the path to producing perfect muffins. Preparing the tin, for example, is a step that, although simple, sometimes gets scant attention.
Coating the cups thoroughly with butter keeps the muffins from sticking; since it also promotes their browning, the step is recommended even for stick-resistant cook-ware.
If you’re watching your cholesterol or fats, substitute margarine or vegetable shortening; or use a nonstick cooking spray, making sure each muffin cup is evenly coated. And if you would like the honey touch of paper muffin cups, by all means line the tins with them, omitting the greasing step.
When blending the batter, take special care not to over mix it an error that overdevelops the flour’s gluten and promotes toughness. A light hand, some-times resulting in slightly lumpy batter, yields the tenderest muffins.
Since many home ovens cook hotter or cooler than the temperatures to which they are set, it is also wise to calibrate your oven. Place a good-quality oven thermometer on the center rack and use the temperature it registers as your guide to adjusting the heat.
The recipes in this book call for a standard muffin tin (6-tablespoon13 1/2 –fl oz/110-ml cup capacity), usually yielding 12 muffing. If you bake the batter in oversized or miniature muffin tins, the yield will vary.
So will baking times, with oversized muffing taking a few minutes longer to bake completely, and miniatures a few minutes less; be sure to te4wst for doneness.
Finally, if you have only one muffin tin, bake the batter in batches; the batter will keep at room temperature until the first batch of muffins is done.
Steps of perfect muffin baking
First, preheat the oven to the temperature called for in the recipe. To prevent muffins form sticking, prepare the tin by lightly but thoroughly coating the cups with softened butter, using a paper towel, if you like, to keep your fingers clean.
Measure all the dry ingredients flour, sugar, baking powder or soda, salt and other seasonings and put them in a large mixing bowl. With a flat whisk, wooden spoon or other implement, stir well to combine the ingredients thoroughly.
In another mixing bowl, whisk together the liquid ingredients such as mild or cream, eggs, melted butter and oil-until thoroughly combined.
Combine the liquid and dry ingredients and stir just until the batter is blended. A few lumps are okay; do not over mix or the muffing may be tough.
Just before filling the cups, and any solid ingredients in this case, blueberries and stir briefly until incorporated. Spoon the batter into the prepared muffin cups, filling them to the depth called for in the recipe usually two-thirds to three–quarters full. Place the muffin tin on the middle rack of the preheated oven.
Check the muffins when the minimum baking time called for in the recipe has elapsed. If they ware well recipe has elapsed. If they are well risen and golden, test for doneness by inserting a wooden toothpick into the center of one muffin.
If it comes out clean, the muffins are done; if some batter clings to the toothpick, bake a few more minutes before testing again. Cool in the tin for a few minutes, them remove.
Other Content of Muffin Recipe:
- Cooking Equipments for Mixing, Shaping and Baking Muffins
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