The name of this blog is Larry Muffin at Home, the Muffin part I have no idea where that came from, the Muses inspired me I suppose.
I thought I would share these tips in Muffin making to keep with my name for the blog.
The number one rule of muffin-making is don’t over mix the batter unless you want dense hockey pucks instead of light and fluffy muffins.
If you’re wondering which muffin recipe to choose, here’s a tip: Less butter and sugar in a recipe makes a bread-like muffin, while more butter and sugar produces something closer to cake.
Have all ingredients at room temperature. Mix the dry ingredients in one bowl, whisk the wet ingredients in another, then use a spatula or wooden spoon to gently stir the two together until everything is slightly moistened. Yes, there might be lumps. Lumps are fine.
Add fruit, nuts, etc. after lightly combining the wet and dry ingredients. Then give the batter one more light-handed stir and you’re done. Is the batter still thick and lumpy? That’s exactly what you want.
Portion out that lumpy batter with a spoon or a small ice cream scoop for even-size muffins.
Some say muffin tops are the best part. To get yours, bake the batter in shallow muffin tins or overfill regular muffin tins.
Even if you use paper liners, a quick spritz of vegetable cooking spray on the top of the muffin pan will make removal much easier.
Position your oven rack in the middle of the oven for even heat distribution, and rotate the pan halfway through baking.
Let muffins cool for a few minutes before turning them out of the pan.
Muffins are best when freshly made, but for muffins anytime you want them, wrap cooled muffins in plastic and freeze for up to two months. Thaw, still wrapped, at room temperature, or overnight in the fridge.
Happy Muffin making to you all!