How to make muffins
Posted in cake/ muffin, Featured Articles, fruits, How to, Vegetarian, Western
I have been baking muffins for couple of months. Throughout this trial and error period, I learnt 2 important tips in making muffins which I like to share with you in this post. For those who are first timer at making muffins or those whose muffins are still turning out to be less than (or like mine initially, far from) perfect, the following tips will definitely come in handy in your next attempt.
A) MAKE-UP OR MIXING METHODS FOR MUFFINS
There are 2 methods in making muffins – THE MUFFIN METHOD and THE CREAMING METHOD. There is no wrong or right answer in choosing either method. It depends on how much time you have, and what kind of texture you prefer for your muffins.
Here’s how the two methods differ:
THE MUFFIN METHOD:
- Mix the wet and dry ingredients separately, then stir them together until just combined (not lumpy free – so that the gluten in the flour will not be developed).
- You do not need an electric mixer. A spatula will do a better job.
- This method is quick and easy.
- Advantage: Both dry and wet ingredients can be prepared the night before. You can store the wet ingredients in the refrigerator and have them mixed with the dry ingredients in the morning. This will save you time on a busy morning and also get to enjoy fresh.
THE CREAMING METHOD:
- Cream the butter and sugar until light (preferablyusing an electric mixer) and then add in the other ingredients. The objective is to drive the sharp sugar crystals through the butter creating tiny voids of air in the mixture. This will help the muffin to rise.
- Advantage: sugar and fat are well-dispersed in the batter and the entrained air tends to make for a light, fine crumb in the muffins.
(Source:Make-up or mixing methods for muffins by The Prepared Pantry)
B) HOW TO MAKE HIGH-DOMED MUFFINS
If you want to make your muffin’s top peaks, here are some simple guidelines to follow:
- Measure the leavening properly- 1 tsp baking powder per 100g flour or ¼ tsp baking soda per 100g flour (+ sufficient acidity from a sour ingredient to react with it). I think if you follow closely the recipe, it will not be an issue.
- Make sure dry ingredients are well mixed and the final batter is lightly mixed. The batter should be thick, “spoonable” not “pourable”
- Fill the cups almost to the brim (90%). I had followed this tip but my muffins overflew before setting. So I filled them up until 80% and they turned out just fine.
- Start off the oven hot – This sets the top crust quickly which allows the batter underneath to stay liquid, build up pressure and eventually burst up like a volcano. Typically, muffins are baked at 190°c – 200°c. But you can preheat the oven to 220 °c and then turn it down to the right temperature (200°c ) after putting your muffins in. I think this is the most critical point to take note.
(Source: Ask The Foodie column by Chris Tan (The Sunday Times) and “The Secrets of the Dome” by The Prepared Pantry)
The muffin method is highly recommended if you want to teach your kids (including your husband) to learn how to bake. But today I am sharing a blueberry muffin recipe using the creaming method instead in this post. Why? The reason is simple. This recipe which adapted from my cookbook calls for smaller amount of ingredients (of course, you can double it if you want to bake more) and also comes with step-by-step illustrations.
This recipe was tried and tested by me for many times. So far, they had never disappointed me.I love the soft and moist texture of the muffins produced by this method, just like a mini butter cake but a lighter version. These muffins taste really delicious and not too sweet for my taste buds. Now they are a great hit in my family!
I made a mistake of mixing the blueberries into the batter and covered the top of the muffin mould with a little bit of batter to hide the blueberries as I thought it would yield a nicer looking muffins. But the cooked muffins proved me wrong. By right, I should follow the tip mentioned in note (1). Now I regret so much looking at my muffins as the blueberries were all hidden in the muffins. Well, I will try to improve the outlook of my muffins in my next attempt.
>> Click on PAGE 2 BELOW for blueberry muffin recipe……….
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Hi, I just made a batch of muffins, I’ve no problem with getting the dome. But my major problem is the top part of my muffin is burnt & the bottom is underbaked
According to my oven manual, it says using the top heat element for baking which I followed. I’m wondering one normally use both the top & bottom heating element for baking instead? (mine is a non- conventional oven)
Does the muffin cup size affect? Cause I bought a tall muffin cup maybe about 7-8cm. The bottom & middle is underbaked.
Grace: If the height of your muffin cup is 7-8cm, what was the percentage of your mixture? Can you control the top and bottom heat? At which level did you put your baking tray – low, medium or high? What was the temperature you use for baking these muffins? Different size of muffin cup will require different baking time, baking temperature and also the level you place the tray. May I know which model of oven do you have?
I filled my mixture to about 80% of the cups.
my oven allows me to adjust to top, bottom or both heating element.
I set the oven to 200deg. Guess my muffins cups are too big & tall plus it’s my first time. I think I should properly use both top & bottom element for even baking? But I tried to google, only one website says use the bottom element for baking? Kinda lost on that, that’s why I need some advice.
I placed my tray in the middle & my oven is cheap 20litre aerogaz.
thanks for replying!
Grace: If you are using top and bottom heat element, how can your muffins be under-baked at the middle and bottom? Maybe you can start with top and bottom element at the beginning at 190C for 15 minutes, then switch to bottom heat at 180C for another 10 minutes. Hope it helps!