Many coffee cakes can easily be converted into muffins. Simply spoon batter into muffin pans. If there is a streusel topping, sprinkle it over the top of each muffin. Bake at the same temperature…
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Using a spoon to full muffin cups with batter can get messy. To quickly put batter into muffin cups with little mess, use an ice cream scoop with a quick release. Or pour the batter from a…
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To take fresh muffins to a gathering without last-minute fuss, make your batter ahead of time and freeze it in nonstick tins or paper muffin cups. Later, just bake as many as you need right from…
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Review these mixing techniques to help produce even-textured muffins with gently rounded tops. First, combine the dry ingredients. Use a wire whisk or fork to evenly distribute the leavening and…
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When you want fresh muffins in the morning, do some of the prep work the night before, combining dry ingredients in a plastic bag and measuring any other ingredients that will hold. The following…
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When baking muffins or cupcakes in paper liners, I spray them with nonstick cooking spray. The liner peels off very nicely, leaving no crumbs behind! —Pamela K., Martinsburg, West Virginia
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Use butter, stick margarine (with at least 80% oil) or shortening. For best results, do not use whipped, tub, soft, liquid or reduced-fat products. The fat should be softened (at room…
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I’ve found that the plastic vegetable storage bags with tiny holes are perfect for storing fresh-baked muffins. The muffins stay nice and moist and don’t get sticky. —Julie I., Sebeka,…
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Store muffins, biscuits and scones in an airtight container at room temperature. (If made with cheese, cream cheese or other perishable foods, they should be stored in the…
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Here are a few tips that may be helpful in making perfect muffins and quick breads: Be careful not to overmix the ingredients. Add the liquid ingredients to the dry and stir only until…
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