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

FAQs

How do you make muffins have a crispy top? ›

If you overfill your muffin pans so that the batter is mounded above the height of the pan, you will get crunchy/crisp tops every time. However, you may have to use a lower temp (longer baking time) as my last batch came out a little raw inside.

The idea here is to start the muffins in a very hot oven for just a short amount of time. This activates the baking powder and allows the muffins to shoot up in height quickly. We then turn the heat down and continue to cook for longer. This is done to avoid over-browning and overbaking.

While it may be tempting to fill each muffin cup to the rim, be sure to give the batter enough room to expand while it bakes. Fill each muffin cup no more than two-thirds to three-fourths full, or as directed in the recipe. This will keep the muffins from spilling over the sides as they bake.

Letting them cool off is important, as hot muffins in an airtight container can produce condensation that causes the muffins to become soggy. Line the bottom of the container or plastic bag with a paper towel before placing the muffins inside in a single layer.

Choose from a variety of options, such as streusel crumbs or sugar crystals, which go on the muffins before baking, or a glaze, which you can drizzle on after the muffins are baked and cooled.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

Rest the Muffin Batter

The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

Standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter. Giant or Texas-size muffin cup is about 3 ½ inches in diameter and holds 5/8 cup batter.

Start the oven on high

Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.

What must you not do when making muffins? ›

Overmixing the batter.

When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture. → Follow this tip: To ensure a batch of light, fluffy muffins, mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.

There are two types of muffins: bread-like and cake-like. Each type has its own technique for mixing the batter. Less sugar and butter makes a bread-like muffin. A higher sugar and butter content makes a cake-like muffin.

Muffins have a thick batter that gives them a bread-like texture. They are either sweet or savory and have no frosting or icing. On the other hand, cupcakes have a light and fluffy texture. they are sweet and always have frosting or icing on top.

Sugars are hygroscopic, meaning they attract water. Within baked goods, sugars help maintain a moist and tender crumb. Sugar on the exposed tops, however, will grab water from humid air, creating a wet or sticky top.

Demerara sugar is a type of minimally processed cane sugar with large, crunchy granules. It's golden-brown hue comes from small amount of natural molasses it contains. It's often used as a garnish on baked goods like muffins or as a sweetener for tea or coffee.

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.