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Home > Decorating, Baking & Candy Tips > Muffin Baking Tips |
 
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Muffin Baking Tips To produce muffins with a high, rounded crown, use fresh baking powder and baking soda For nicely rounded muffin tops, grease the bottom of muffin cups and fill only halfway up the sides Even when using pre-sifted flour, you will get better results if you sift the flour before measuring Muffin batter should be lumpy. Only stir the batter until dry ingredients are moistened. A smooth batter results in tough muffins with pointed peaks To make uniform muffins, use an ice cream scoop to divide batter evenly in the muffin tins Put a couple of tablespoons of water in unused muffin cups to keep the pan from warping Muffins brown more evenly when baked on the middle rack of the oven For a quick, crunchy topping, sprinkle tops of muffins with granola before baking To test for doneness, insert a toothpick into the center of the muffins. If the toothpick comes out clean, the muffins are done If muffins stick to the bottom of the pan, set the pan on a hot, damp towel for a few minutes, and they can be easily removed Cool low-fat muffins completely to prevent them from sticking to the paper liners To reheat leftover muffins, microwave on high for 15-30 seconds. Be careful not to overheat muffins or they will become dry and hard Muffins can be frozen up to two months. To freeze, cool muffins completely then wrap tightly in heavy aluminum foil or seal in a plastic freezer bag To reheat frozen muffins, wrap loosely in aluminum foil and place in a 400°F oven for 25
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