by Meredith Antunez September 06, 2017
My husband says that in our house the freezer is where things go to die. Which is sad, but true. I hate waste, so I will freeze different food items (a portion of braisedmeat here, a few cups of sauce there) but then I just never get back around to them. Eventually when the item is no longer recognizable, I throw it out. The exceptions to this unfortunate cycle are bananas and muffins, and the two go hand in hand. When we have a surplus of bananas going brown on the counter, I chuck them in the freezer, and every few weeks make a batch of healthy-ish banana muffins. We usually eat half immediately out of the oven, and then freeze the other half, which I can then pull out for the kids' school lunches or a quick on-the-go breakfast.
Here are some baking pointers that can help you achieve great muffinsat home-
Don't over-mix the batter. It will make your muffins dense.
Quickbreads and muffins are hydrating batters, which means the flour absorbs the liquid over time, resulting in a very moist muffin, and improving the flavor. So let your muffin batter rest, up to 24 hours if possible. I know, that sounds like a big ask. But thinking ahead, even just making your batter the night before, means fresh-baked muffins in the morning. You'll be a hero.
Resist the urge to over-fill. Fill your muffin tins three quarters full. They will rise, I promise.
Speaking of rising, start by baking your muffins at 425* for the first 5 minutes, then turn the oven down to the temperature specified. This will helpyour muffins rise beautifully, for that impressive coffee shop "dome". The baking time will be shorter overall, so keep an eye on them.
And here is my go-to Banana Muffin Recipe:
(Makes 12 muffins)
1 1/2 cups White-Whole Wheat Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1/2 tsp. Cinnamon
3/4 cup Sugar
1 Egg
3 Frozen Bananas
1/3 cup Vegetable Oil
1 tsp. Vanilla Extract
Whisk the dry ingredients together (flour, baking soda and powder, salt, cinnamon). In a separate bowl, whisk together the sugar, egg, defrosted bananas, oil and vanilla. Combine with a spatula, being careful not to overmix. Let your batter rest in the refrigerator, up to 24 hours. Then fill your muffin tins 3/4 full, and bake a t425* for 5 minutes. Reduce the oven temperature to 350 for 12-15 minutes longer. Muffins are done when a toothpick inserted into the center comes out clean. Enjoy!
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FAQs
The number one rule for successful muffins is: Don't over-mix the batter. Use a rubber spatula to quickly fold (gently stir) the liquid ingredients into the dry ones.
What is the most common mistake when making muffins? ›
5 Mistakes to Avoid When Making Muffins
- Overmixing the batter. Good muffins are meant to be pillow-soft, light, and airy. ...
- Not lining or greasing the pan. ...
- Overfilling the muffin cups. ...
- Overbaking or underbaking the muffins. ...
- Leaving the muffins in the pan to cool.
How to Make Homemade Muffins Moist: Our Top Tips
- Tips to Make Homemade Muffins Moist.
- Keep Wet and Dry Ingredients Separately.
- Add All Flavorings Last.
- Consider Paper Liners.
- Don't Overfill the Muffin Cups.
- Check the Temperature of Your Oven.
- Test if Muffins Are Fully Cooked.
- Top Your Muffins with Flavor.
The purpose of this method is to limit the amount of gluten production during the mixing process, keeping quick breads light and tender. To achieve this, the dry ingredients are combined in one bowl, the wet ingredients are combined in a separate bowl, and then the two mixtures are combined together.
Should I bake muffins at 350 or 375? ›
Ideal Muffin Cooking Temperature
As stated above, different flours, swaps and add-ins can impact muffin cooking time and should be taken into account when making your baked treat. That being said, the standard oven temperature for baking desserts like quick breads and muffins is commonly set to 350 degrees Fahrenheit.
What is the secret to high muffins? ›
Option #2: High to Low Baking Temperatures
The idea here is to start the muffins in a very hot oven for just a short amount of time. This activates the baking powder and allows the muffins to shoot up in height quickly. We then turn the heat down and continue to cook for longer.
What ingredient keeps muffins from falling apart? ›
How do you keep muffins from falling apart? It's gluten. See, to a baker, gluten holds the whole world together.
What is the most common flaw when baking muffins? ›
Overmixing is a common problem with muffins. First combine dry ingredients, mixing well. Then combine liquid ingredients, mixing well. Finally combine dry and wet ingredients, by hand, using only 15 to 20 light strokes.
Why are my muffins so moist in the middle? ›
Stick the tester into the center of the muffin, pull it out, and see if it has any wet batter on it. If it does, your muffins need more time. You don't mention what kind of muffins you're baking, but the addition of fresh fruit can also make them wet and require additional time in the oven.
Are muffins better with oil or butter? ›
It is possible to replace oil with butter in a muffin recipe as generally most muffin recipes are quite forgiving and you may find that butter gives a better flavour.
If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.
Should you let muffin batter rest? ›
Rest the Muffin Batter
The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.
What is the most important rule to follow when baking muffins? ›
The most important rule of muffin making is to not over stir the mix. Instead, what you really want is to just moisten the ingredients. Resist the temptation to stir or beat the batter until it is smooth and lump free. You want the final mix to be lumpy, thick and floury.
When making muffins What is the most important thing to remember when mixing? ›
The most important factor is that there should be as little mixing as possible. Resist the urge to create a smooth batter; It is normal for the batter to look lumpy. If the batter is mixed for too long, the gluten in the flour will develop and create a tough texture when the muffins are baked.
Should you whisk muffin batter? ›
Most muffins are mixed using the following method: Mix the dry ingredients in one bowl with a whisk or fork to thoroughly distribute all ingredients completely. Combine the liquid (wet) ingredients in another bowl. Mix thoroughly.
What is the most important part of the muffin method? ›
The key is to keep liquid and dry ingredients separate until the end and avoiding overmixing. This way, the flour won't form gluten in the process, which causes muffins to be soft and airy. This baking method prevents tunnels and air pockets from forming in muffins as they develop in the oven.
What is the most important rule in baking? ›
#1 Read through the recipe
Make sure to quickly skim the recipe before you start baking to understand the general flow and key steps. You can even make notes on the recipe or highlight key points to help you along.
What are the characteristics of a perfect muffin? ›
- High-quality muffins have a thin, evenly browned crust.
- Top is symmetrical, but looks rough.
- When broken apart, texture is uniform and crumb is tender and light.
