food 4 tots

How to make muffins

muffin, how to make muffins, blueberry muffins, muffins

 

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:

  1. 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.
  2. Make sure dry ingredients are well mixed and the final batter is lightly mixed. The batter should be thick, “spoonable” not “pourable”
  3. 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.
  4. 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)

 

how to make muffins, blueberry muffins, muffins

 

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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138 Comments

  1. Grace says:

    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.

    • food-4tots says:

      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?

  2. Grace says:

    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! :)

    • food-4tots says:

      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! ;)

  3. MeiShi says:

    Hi Grace and Foodfortots,

    I have the same kind of cheap oven and even baking peanut cookies was difficult. I tried adjussting the heating element,timing and temp but never ever get a good result. Does the type of oven make a difference cos the cheap ones does not have fan and maybe temp will be difficult to control? I don’t know much about ovens so it would be helpful if you can write a post on buying and using an oven for newbies and novice like us or rather me? Thanks. :-)

    • food-4tots says:

      MeiShi: I am not an expert in oven too. You need to have a decent size of oven (regardless of the price) to have an even distribution of heat. As what I know, oven without fan is good for making cake not cookie. Mine (Rowenta model) comes with fan. So far, I am quite satisfied with its performance. ;)

  4. Ningle says:

    Hi food-4tots,
    I am eager to try out this recipe. Blueberry orange muffin sounds like the perfect snack for my boy.
    Can I replace the oil with butter?

  5. Rini N says:

    Yummy blueberry muffins..!! Thank you for the recipe & tips…
    It was a little too sweet for my toddler (I use 65 g sugar).
    *Next time I’ll reeduce it to 55-60 g.:D
    But overall – the best blueberry muffin I’ve ever made..

    • food-4tots says:

      Rini: Thanks for your kind feedback! Feel free to make your adjustment. I think 60g should be fine. Do use a digital weighing scale (if any) to measure your ingredients as the measurement will be more accurate. ;)

  6. Grace says:

    Your tips and guides are very helpful. I managed to get very good results ;D. Things you don’t get even after spending a lot on cookbook at times.
    Thanks for sharing!

    • food-4tots says:

      Grace: It’s great that you find my tips and guides useful to you. Sharing is fun!! Looking forward to receiving more feedback from you (be it positive or negative). ;)

  7. Arina says:

    Hi ! Tks for the recipe n great tips. I am eager to try out the blueberries muffins but just one question… Is it a must to use low protein flour?

    • food-4tots says:

      Arina: Low protein flour = cake flour. This LP flour will make your muffins softer and velvety like cake texture. It’s also possible to substitute with plain flour which belongs to middle protein flour. But the texture will be different (harder). :)

  8. Moul SopheaVattey says:

    Excuse me where can I check the recipe ? For the muffin only ?

  9. Caca says:

    good and easy to follow recipe, thanks.

  10. Linda says:

    Hi, I love the way these cupcake looks.
    Do you mind sharing where you bought the cupcake liners? thanks!

  11. may says:

    Hi, i came across the discussion here and read ur opinion abt oven. I am using cornell with fan. I am confused by the manual and not sure which function (top down or down, with or without fan) to use for baking cake, muffin, cookie, pizza and pasta. I am wonderong if u can help?
    I used top down with fan for baking cake and it is quite successful. However, i use the same for cookies and turn out cookies still soft aft baking. Wonder if u try cornell before and can advise. Thank u so much!

    • food-4tots says:

      May: I am using Rowenta oven with fan which doesn’t have top and bottom heat. So sorry, I haven’t tried Cornell oven before. For cookies, not all are crisp. Different recipes produce different texture. Thus, you need to determine whether your problem is due to the oven or the recipe itself. Hope it helps! ;)

  12. Sashsyy says:

    Hi!
    I just want to say thank you so much for showing this recipe and state the tips you have for the recipe. You have answered a lot of my questions when I read this recipe. I was really in need of a blueberry muffin that uses creaming method and also has to be easy so that I can do it often as I don’t usually have the time. I’m glad that I stumbled to this website after long hours of searching! Thank you so much!
    P/s : your tips helps me alot, since a lot of recipes don’t usually give people that! :D this I the first time I have confidence in starting a recipe I have found from the net. :)

  13. Michelle says:

    What are the differences between the muffin & creaming method? Which method will make the muffins softer & moist? Whenever I bake any cakes or muffins, they turned out kinda dry and a bit crumbly. What actually went wrong?

    Also, what’s the difference between baking soda and baking powder? What’s the effect on the cake or muffin?

    • food-4tots says:

      Michelle: The differences between the muffin method and the creaming method are clearly stated in this post. In regards to the end results (texture), then creaming method is the winner. It’s hard for me to trouble shoot your problems because difference recipes yields difference results. I would suggest that you give my recipe(s) a try and share your feedback later. You can read more about the difference between baking soda and baking powder from this link – http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm.

  14. Jennifer says:

    Hi,
    May I know if it is possible to use self-rising flour instead?
    If yes, pls advise the proportion .
    Thank you.

  15. Abbern says:

    Hi,

    May i know wether u peel the blueberry? or bake together with the skin?

  16. Sunshinekid says:

    Hello. ..

    I love your bog! Just tried your banana muffin recipe last night and I love it. However that seems like your muffin method. Now I am very keen to try the creaming method which you highly recommend.

    Qn: can I use your blueberry muffin recipe (ie the creaming method) but adding bananas instead?

  17. nicole says:

    hi, can i know where to get low protein flour in SG? can i use normal plain flour?

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