Stuffing Muffins , Buttery CRUNCHY and QUICK Muffin Tin Recipe (2024)

FAQs

What is the secret to moist muffins? ›

Sour Cream or Plain Yogurt: Sour cream helps keep the muffins extra moist. If needed, you can use plain yogurt instead. Sugar: Use granulated sugar to sweeten these muffins. I used to use some brown sugar and some white granulated sugar, but brown sugar weighed the muffins down.

Take any basic batter, from brownie batter to cake batter to muffin batter, and spread it onto a parchment-lined (or well-greased) sheet pan with high edges. Bake until just set and golden on the edges, then remove from the oven and let it cool.

Muffin pans are great for individual size portions of quiche, meatloaf, mini cakes, or pupcakes (a cute name for healthier cupcakes you can make as treats for your dog.) They can also shape other foods into a cup, like sushi cups, mini tortilla bowls, and cookie cups.

Line an airtight container with paper towels and place the muffins on top in a single layer. And don't forget to add a few saltines to absorb moisture! Place paper towels above the muffins to soak up every bit of moisture. Seal with an airtight lid.

Can I use milk instead of water to make muffins? We recommend using water; however we know that some Makers prefer to use milk to make muffins. Keep in mind that using whole milk or a high-fat content milk may result in a denser texture. Use the same amount of whole milk as the water called for in the recipe.

I couldn't detect any difference in how the cupcakes baked; the results were identical to those baked in paper liners in height, shape, and color. If you've got foil liners in your cupboard, they'll work well.

Use parchment paper instead of cups, Chapple says, for an upgraded case for your muffins or cupcakes, and you'll never worry about cupcake liners again.

This will keep the muffins from spilling over the sides as they bake. If you've used all your batter but still have empty cups remaining in the tin, fill each empty cup with a few tablespoons of water. This will promote even baking, and can help keep the tin from warping as the muffins bake.

What is a big muffin called? ›

Jumbo Cupcakes and Muffins

These measure 2.5” (two and a half inches) at the bottom of the product. Most people can not finish an entire helping so usually these are shared between two people or one person can eat them in multiple sittings.

The idea behind this tip is that if you sprinkle some uncooked rice in the bottom of the muffin wells, the rice will absorb the grease that comes out of the muffins or cupcakes while they're baking. What you're left with are pretty, grease-free liners.

After baking, let the muffins cool for at least 15 minutes. Take a butter knife and run it around the outside of each muffin to loosen it from the tin. When you have done this to all, turn the tin upside down and shake gently. The muffins should come out fairly easily.

If muffins are left exposed, the moisture starts to leak from them and they dry out. To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well.

For baking you need to use a product that is a minimum of 70% fat. Spreads with less fat contain more water, resulting in dry, less tender muffins. Remember that one stick of butter or margarine is equal to 1/2 cup and not 1 cup. If you confused the two, you will be cutting the amount of fat used by half.

Recently I discovered that if I use sour cream in place of milk in a muffin recipe, I get a super moist, fluffy muffin! The switch is very easy. If a recipe calls for 3/4 cup of milk, I simply use 3/4 cup of sour cream instead. Occasionally, I need to add a bit more sour cream to moisten the muffin batter.

If the muffins are overbaked enough to become dry on the inside, it's possible to rescue them by using a wet glaze or a "soaker" syrup to soften the crust and moisten the internal crumb.