How to Bake: Muffins (with recipes)

Muffin is the subject around our house. Their nutrition, because they are delicious. They are faster and easier to make than cookies and much less, usually contain sugar and fat. We usually eat breakfast, but like them with any meal. (Easter, we served cranberry nut muffins ham dinner.) As well as their work snacks and desserts. Actors and hot muffins may be frozen at any time by microwave heating.

Today, we will use muffins muffins. (Just as there are two main methods of bread quick make-up are two ways to muffins, muffin method and the creaming method. In the muffin method) of liquid and dry materials, mixing, and then alone, until just combined. We will include tips and instructions to make perfect muffins and some streusel and first-class crown recipe your work.

To make muffins using the muffin method, select a favorite muffin recipe, and does not require sugar to the fat-based cream. (Query recipes, oil or ghee telephone.)

In preparation, grease the muffin tin. We want the oil from the aerosol spray cans can be achieved corners. Must cover the top edge, such as muffins baking will flow. (You can use paper liners, but insist on a little paper ball, you will have a slightly less amount of muffins.)

Preheat oven to set. Temperature is a very good secret dome muffins that you find a better baking in a store. Commercial microwave ovens use precise thermal environment and the timer. In the kitchen, we can approximate these results:


• Ensure that the oven completely heated before baking. We like to let the oven sit for at least 10 minutes ago, at full temperature and baking, so that heat is a good absorption into the structure of the oven.

• closed-trapped the heat as soon as possible.

• Set the temperature higher initial settings, lower the temperature later. High heat steam to create a sudden lift of the batter.

• placed in a muffin on a one-third of the oven, it is often the heat higher and more stable.


Always measure flour is to use the scale, if you have one. Flour muffin recipe-sensitive than the liquid. Too much flour and the muffins will not rise, and will be properly dry. Too little flour and muffins will flow to the edge of the muffin cups, rather than the ball very well. If you need to fine-tune your favorite recipes to change by one or two tablespoons of flour.

In order to make muffin cake class, using a lower protein powder, cake or pastry flour. All senior proteins purpose or bread flour would be like a muffin is hard to bite, more bread.

Back to the mix:

A large bowl whisk dry ingredients to ensure that the bread flour and other ingredients well together. Standby.

Whisk eggs with French whip or fork in a separate bowl. Add additional liquid and whisk by. (Some recipes will guide you to the liquid mixing sugar and salt, rather than add them to the dry ingredients to ensure that they are completely dissolved and evenly dispersed. We are willing to work with all muffin recipes do not belong to this cream.)

Making a good, dry ingredients Center. Add the liquid at once. Mixing and mix well, until the shovel, and wet, and some lumps remain. Do not over-mixing, stirring a lot of development in the flour, gluten and muffins will not be tender and fragile. In order to avoid over-mixing, we prefer a shovel into an electric mixer.

If you use your muffins fruit, they are gently folded in your mix with a minimum of folding the end. Fruit easily crushed the thick batter and the juice will stain the batter.

Fill a large spoon or ice cream scoop of the muffin tin. Please ensure that the muffin tin filling evenly, so that they bake evenly. The most direct recipes to fill the muffin tin two-thirds of magnitude for the full scope for development. If your ball in the right consistency, you can fill the dome of the tank a good muffin.

Baked muffins, until they are light golden brown. In the muffin top should spring back when gently insert a finger in the middle should come out clean toothpick pressure. More than baked muffins will be dry and tough. In the baked muffins, can be wet and heavy.

It is very easy to tear In addition to trying to lift them from the pot hot muffin. On the contrary, let muffins sit for a few minutes, you should be able to easily lift their fate. Placed in the lead-frame they continue to cool.

Muffin is most conducive to heat, do not remain far beyond the first day. To freeze any additional features.

Now, for those we have promised streusel recipe:

Brown Sugar and Nut Streusel Topping

1 / 2 cup walnut pieces

1 / 2 cup brown sugar

1 / 2 teaspoon cinnamon

1 tablespoon cold butter

1. Chopped into small pieces of walnut.
2. Fried walnuts, brown sugar, cinnamon together.
3. Cut with pastry cutter or two table knives cold cream.
4. Spoon batter in the muffin streusel mix evenly before baking.

Cinnamon, sugar Topping

1 / 2 cup granulated sugar

1 teaspoon good quality cinnamon

6 tablespoons butter, melted

Mixed with cinnamon and sugar bowl. When you are the muffins from the tin, dip the butter is still hot muffins, and then rolling on top of cinnamon sugar.