Muffin tips and tricks
- The number one rule of muffin-making is never over mix. Over mixing will result in dense and stodgy muffins, which is exactly what you do not want. The rule of thumb is to fold your wet and dry ingredients together until the dry ingredients are just moistened. A true muffin batter is always lumpy, so don't fret if you've loads of lumps!
- If you're wondering which recipe to choose, note that less butter and sugar in a recipe results in a bread-like muffin, while more butter and sugar produces something closer to cake
- Have all ingredients at room temperature. Mix the dry ingredients, whisk the wet ingredients, then use a spatula or wooden spoon to gently fold the two together until everything is just moistened. And yes, there will be lumps!
- Add any additions - fruit, nuts, chopped chocolate - after lightly combining the wet and dry ingredients. Then give the batter one more light-handed stir and you're done. Is the batter still thick and lumpy? That's exactly what you want
- Some say muffin tops are the best part. To get yours, overfill regular muffin tins. Even if you use paper cases, grease the top of the muffin tin to make muffin removal much easier
- Position your oven rack in the middle of the oven for even heat distribution
- Let muffins cool for a few minutes before turning them out of the tin
- Muffins are best when freshly made, but for muffins anytime you want them, wrap cooled muffins in cling film and freeze for up to two months. Thaw, still wrapped, at room temperature