Anybody can throw together a pan of muffins. How they’ll turn out depends on the baker. Even if your muffins are already pretty good, we bet they can be even better! Today, we offer a quick trio of tips from a seasoned pro for perfect muffins…
I thought I knew all there was to know about making muffins. They were the first solo baking project I attempted, at age 10 (with Mom’s help), and I actually managed to turn out something edible. From there it’s been an ongoing quest for technique and recipe refinements. Which will only end if – and when – I decide to call it a day.
I was excited to discover the source post for today’s hands-on topic. Delish‘s resident muffin spe-cialist, Makinze Gore, had some tips up her sleeve that were new even to me!
The Pan
There are several considerations connected with what you’d think was a simple, straightforward task: filling the muffin tins.
Only fill every other cup
Skipping a spot between cups allows for better air circulation and, thus, more even baking. It also allows your muffins to rise higher and spread a little more without running into each other.
Fill the cups a little fuller
If you follow the instructions in some recipes to fill the muffin cups only about 1/2 full, you’re rob-bing yourself of taller, fluffier, more-tender muffins. About 3/4 full is the max you should attempt. And the optimum fill will vary from recipe to recipe.
The Oven
The temperature is crucial…
Start high…
Preheating your oven to 425 F may seem excessive for muffins. But baking them or the first 8 minutes at the higher temperature activates the leavening sooner. That makes them rise higher and turn out lighter and fluffier.
… Then go low
After 8 minutes, turn the oven down to 350 F to finish baking. That will give the muffins a chance to turn a beautiful golden brown on the outside while remaining moist inside.
The grand finale
Sprinkle on the charm…
Ever wondered how pro bakers get that crunchy, sugary crust on top of their muffin creations? It’s actually very simple… Be ready to sprinkle an ample amount of coarse sugar – such as turbinado or demerara – on the crown of the muffins as soon as they come out of the oven. That way, they’ll still be hot enough to melt the granules just enough that they’ll stick firmly to the muffin while remaining crunchy.
My take
I think we all know about not over-mixing our muffin batter, using the right kind of flour (cake and pastry), and making sure the batter isn’t too runny or too thick. But Makinze’s tips will elevate your muffins a level or two above the ordinary!
~ Maggie J.