It’s bright and early, and you sit down to a steaming cup of coffee.
You suddenly remember the muffins sitting beautifully in your kitchen, and the morning instantly gets even better.
There’s something lovely about a warm muffin in the morning, like a mini-hug to go with your coffee.
But eating a muffin isn’t the only enjoyable part. Baking can be an excellent stress-reliever (and make your home smell better than a candle).
Whether you’re a baking pro or breaking out the muffin tin for the first time, creating a muffin with the perfect consistency is a fun challenge.
With our guide on light and fluffy muffin making, you’ll get the tips and tricks you need to create that delicious, airy muffin that avoids being dense or stiff.
Baking muffins can be a fun and relaxing experience. But if you’re not prepared, it can become a much more stressful experience. However, a muffin sounds like a pretty easy baked good to create; getting a perfect consistency can be difficult.
What makes muffins light and fluffy? The key to making a light and delicious muffin is to keep it simple- simple ingredients, simple steps, and your muffin will be simply delicious.
Who doesn’t love a warm and fluffy muffin? You can make muffins as a breakfast food or dessert, healthy or more delicious, chocolate or vanilla. The possibilities are limitless. Please keep reading for our very best tips on making the lightest, airiest muffin you’ve ever tasted.
Making Muffins Moist and Fluffy
So you’ve found a muffin recipe you want to try, whether it’s blueberry, chocolate chip, pumpkin, or something else. You gather the ingredients, get out your favorite mixing bowl, and whip on your apron. You’re ready. But wait- let’s make sure you have everything you need.
- Liners to make muffins more manageable to remove.
- Get your whisk or hand-mixer ready.
- Make sure you have two bowls, one for dry and one for wet ingredients.
- Leave cold ingredients out until they are room temperature, but not long enough to harm them. This will help make the muffin lighter.
Okay, we think you’re ready to begin your new life as a muffin master.
When your making muffins, always mix the dry ingredients in a large mixing bowl. All wet ingredients are mixed in another bowl. You’ll then quickly fold your wet ingredients into your dry, whisking all the while.
Don’t worry about the mix being perfectly smooth- you’ll want to make sure you don’t mix for too long, or the batter might begin to get too stiff, resulting in a dense muffin.
The harder and longer you mix your batter, the thicker the muffin will be, which is what we don’t want in our lovely muffins. Small bumps in your batter are okay and expected, just like in life.
Protip: Add some oil rather than butter. While butter hardens when cold, oil stays the same consistency—using oil, whether olive, vegetable, or coconut, can create a light and fluffy texture no matter where the muffins are stored.
Next, add the additional unique ingredients. Blueberries make an excellent breakfast muffin, and chocolate chips or sprinkles make a fun muffin for parties, book club, or other social events. Powder these ingredients with a fine dusting of flour before you fold them into the mixture; this will help these more decadent ingredients stay evenly throughout the mix rather than sinking heavily to the bottom of the muffin.
Now that we’re done with our beautiful and simple muffin mix, it’s time to ensure the final details are done right to ensure our muffins are light and airy.
Make sure that you flipped your oven on to pre-heat.
Check your particular recipe to see what oven temperature they recommend. Most recipes will have your oven set at around 375 degrees.
Be sure to add a little bit of oil or butter to the bottom of your muffin liners (yes, you still need to grease your tin, even with the liners!).
A great tool to scoop your muffin batter into their temporary home is an ice cream scoop. A smaller ice cream scoop is the perfect size to ensure your muffin tin gets just enough batter. Plus, it’s fun to use an ice cream scoop (and maybe eat some ice cream while you wait for your batter).
Now we get a lot of questions about muffin tops. Everyone loves them, but no one is sure how to create the best ones. Here’s the secret: Slightly overfill your muffin tins. Okay, maybe that’s not a secret. The batter will slowly rise over the tin, and you’ll want to be sure not to overbake your muffins, or you’ll get some very dark muffin tops.
If your muffin tins are filled, and your oven is thoroughly heated, then it’s time to slide your muffins into the oven.
But wait- make sure your baking rack is in the center of the oven, not too high and not too low. This way, the muffins will get an even amount of heat on the bottom and the top for perfect baking.
Also, make sure you rotate your muffins all the way around when they are halfway done baking. Again, you want to ensure your muffins get the ovens full and even attention. You don’t want any jealous muffins that are sad about being under or over-baked.
Don’t forget your handy dandy oven mitts when getting your muffins out. Now it’s time to let your muffins chill out for a moment after baking in the sweltering oven for however long your recipe specified. Once they’ve cooled for about five minutes, carefully take the muffins out of the tin and place them on a baking wrack. They’ll firm up beautifully on the wrack.
Once they’ve appropriately cooled and are firm, slightly warm, and lovely, try them out with some coffee or serve them to your guests with a side of fresh whip cream as a special touch. You can also wrap them up in plastic wrap or a container and freeze them for several months for a new muffin, anytime. Be sure that any container you use to store your lovely, fresh muffins is airtight.
Your muffins should taste unique and fresh for about three to five days. After five days, they might be good for the compost pile (but let’s be honest, these muffins won’t be around for that long).
Are your muffins STILL Too Dense?
If you followed our guide to light and airy muffins but are still getting heavy or dense muffins, there could be several culprits.
Your batter could contain too much baking soda, powder, or even too much liquid. Try using a bit less of these three ingredients to get a lighter, airier muffin. A muffin recipe only needs one teaspoon of baking powder or one-fourth a teaspoon of baking soda per cup of flour.
Make sure your fun ingredients, like blueberries or nuts, aren’t weighing down the batter too much.
If all these things are measured correctly, you should get a light and delectable muffin that any baker would be proud to claim.
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