3 Super Easy Tricks for Picture-Perfect Muffins at Home (2024)

FAQs

3 Super Easy Tricks for Picture-Perfect Muffins at Home? ›

Start at a Higher Temperature, Then Go Low

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.

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. A few streaks of flour still showing is okay, especially if you plan to add in extra ingredients like fruits and nuts.

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.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

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.

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.

Basic Muffins

Cream together the sugar and butter until light and fluffy. Scrape down and add the eggs one at a time. Beat until light and completely combined. The mixture may curdle but will be corrected when the flour is added.

What makes muffins rise better? ›

Use Fresh Leavening Agents

Fresh baking powder and baking soda are crucial for providing the necessary lift to the muffins. Baking powder and baking soda lose their effectiveness over time. Make sure your leavening agents are fresh to ensure proper rising.

For Cakes, Muffins, and Quick Breads

If batter clings to the tester or skewer, the baked good needs more time in the oven. Fully baked, cakes, muffins, and quick breads will feel springy and resilient when the center is gently pressed with fingers. If an impression is left in the surface, the item is not done.

The best test to determine a muffin's doneness is to insert a wooden pick into the center of one of the center muffins before removing the pan from the oven. If it comes out clean or with a few moist crumbs clinging to the pick, the muffins are done.