Making Muffins Article - Allrecipes.com
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Making Muffins

Baking doesn't get much easier than muffins. Learn how to turn out these people-pleasing treats for quick breakfasts and on-the-go snacks.




Wake Up to Muffins


Many muffin batters can be made ahead of time. If you have room in the fridge, you can even scoop the batter into muffin tins so the muffins are ready to go in the oven first thing in the morning.


Tips for Marvelous Muffins

  • The number one rule of muffin-making is don't over mix the batter unless you want hockey pucks instead of muffins
  • If you're wondering which 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, whisk the wet ingredients, then use a spatula or wooden spoon to gently stir the two together until everything is slightly moistened. Yes, there might be lumps. Small 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
  • That thick, lumpy batter is best portioned out with a spoon or a small ice cream scoop
  • 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 tin will make muffin removal much easier
  • Position your oven rack in the middle of the oven for even heat distribution
  • 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


    Practice your muffin making skills with these Top 20 Muffin Recipes.

    Watch and learn the secret to making simple, delicious blueberry muffins: VIDEO: Making Blueberry Muffins.

      Comments
      Aug. 22, 2009 7:44 am
      This was so helpful, thank you!
       
      Sep. 20, 2009 9:00 am
      this also help me thanks!!
       
      Nikki 
      Sep. 24, 2009 4:48 am
      wow! great for breakfast . . thanks!
       
      Dilshad 
      Oct. 3, 2009 10:14 pm
      wow,thanks for the tip on greasing the tins before the paper cups went in..
       
      Oct. 6, 2009 10:56 pm
      oh so helpful thank you
       
      Luckystorm968 
      Oct. 7, 2009 7:41 pm
      Very helpful, thank you!
       
      Oct. 9, 2009 7:45 pm
      if you don't have alot of time open up a tin of grands butter tastin bisquits quarter each round heat up enough oil to float the raw dough carefully drop in each quarter until it floats and flips it's self let it cook till golden brown drain and coat with pwdered sugar and get out of the way you'll get ran over
       
      Patsy 
      Oct. 26, 2009 1:03 pm
      Very helpful, Thank you so much!
       
      Oct. 30, 2009 5:46 am
      THANK YOU! VERY HELPFUL!!!!
       
      LCBoy 
      Nov. 26, 2009 8:45 pm
      oh, thank you very much!i'll do it next time i bake muffin.
       
      Dec. 18, 2009 7:23 pm
      The cake versus bread was very helpful. Also not over stiring. Thanks Topeka, Kansas
       
      Dec. 21, 2009 4:41 pm
      Thank you sooo much! the more butter, more sugar information is awesome! great help!
       
      Dec. 21, 2009 4:42 pm
      Oh yeah! thed "not over stirring tip" great tip, thanks again! =)
       
      MamaKay 
      Dec. 30, 2009 9:23 am
      Great info. & tips. I'm new to baking :) thanks a lot
       
      Nette 
      Jan. 27, 2010 7:23 am
      My mother can't chew very well, and often the crust is too crunchy on my muffins. How do you make the very soft top crust like the muffins at airport deli stands?
       
      Feb. 2, 2010 3:59 pm
      Can anyone tell me how to get a lighter muffin? Mine always turn out more dense than I like, but I don't know if it just needs more baking powder/soda or something totally different. Maybe that's what the more sugar and butter tip means???
       
      kim 
      Feb. 5, 2010 2:36 pm
      How do i make a muffin mix low fat? it will be hime made with peaches!
       
      Feb. 18, 2010 6:54 am
      this is great. i've been making healthy muffins for my teenage daughter for lunches to get her to eat better, she doesn't like the school food and has chips too often. good to have more recipes and tips!!
       
      Jan H6 
      Feb. 18, 2010 2:21 pm
      If you want nice high muffins, don't grease the sides of the muffin pan, just the bottom. Also they come out higher without the paper cups.
       
      Kentuckydi 
      Feb. 27, 2010 8:19 am
      thank you for these tips!
       
      Mar. 18, 2010 8:19 pm
      thank you sooo much. I have been looking for something like this.
       
      trisha 
      Mar. 20, 2010 4:51 pm
      Whether it is muffins or biscuits, they just don't rise well. Sometimes they don't rise at all, and other times just barely. I bought new baking powder even though what I had hadn't expired yet, and still the darn things wouldn't rise. Reading the great reviews and comments,everyone is so pleased with their recipes and so I'm at a loss. Could it be that my oven is not hot enough (I just moved here); perhaps I need to add more baking powder; I mix it gently, so perhaps its not mixed enough? I'd be so grateful for any suggestions.
       
      May 31, 2010 11:12 pm
      My best guess is that it is likely your oven. Buy or borrow an oven thermometer and check the temp then adjust accordingly.
       
      Bakin' Jake 
      Jun. 24, 2010 3:58 pm
      My muffins are coming out awfully dense...Can someone please give me a suggestion on making them lighter and fluffier? Thanks.
       
      Jul. 11, 2010 10:58 pm
      I never knew about the butter/sugar combination delegating whether it tastes like cake or bread. That's a very helpful tip. Thank you very much. I don't know why, but I really love making muffins.
       
      Jul. 13, 2010 10:22 pm
      Just FYI, regarding the usage of baking powder/baking soda... use baking soda if you have acidic ingredients in your batter, such as citrus, brown sugar, molasses, chocolate, etc, but otherwise, you should use baking powder which is basically, baking soda with an acid (such as cream of tartar) added to activate the CO2 to make it gaseous as you bake it. If you use soda when you should use powder, you'll have no acid and the gas will not be released, or if you use powder when you should use soda, there'll be too much acid and it will affect the flavor and release the gas too fast, resulting in your product falling before it gets baked and set. If you need baking powder and only have baking soda, adding 2 parts baking soda and 1 part cream of tartar works great as a substitute. Hopefully that helps someone.
       
      Andrea 
      Jul. 20, 2010 9:36 am
      wow! thank you I should have read this before I had maked some muffins last week.
       
      Aug. 12, 2010 11:04 am
      i have a great recipe for a Cream Cheese Pound Cake. i would love to make muffins with this recipe but not sure of the cooking times. any suggestions?
       
      cookiebabe 
      Sep. 1, 2010 4:40 am
      Great tips muffins look and taste great. But, Sprayed muffin tins well, but cant get bottom of muffins out of tin. What can I do now ? Thinking of serving them in the pan ( Ha-Ha )
       
      Sep. 1, 2010 6:31 am
      Jax, The cooking time should be about 18 to 20 minutes. after 18 minutes insert a toothpick (or a wooden skewer in the middle of a muffin if it comes out clean it's done, if not check it again in 20 minutes. Adjust time if you need longer by 3 minutes.
       
      Adelene 
      Sep. 6, 2010 11:40 pm
      I love your muffin recipes and the useful tips available on this website. However, I do have a question. My muffins always turn out looking and tasting good just fresh out of the oven, but they turn soggy after a few hours at room temperature, quite unlike those store-bought versions. Why is that so?
       
      Sidra 
      Sep. 15, 2010 10:49 pm
      it is really very helpfull. thanks
       
      Sep. 16, 2010 4:58 am
      Thanks Chef for the soda/powder info. I sub applesauce for most- not all, of the oil or butter in muffin recipes to make them lower fat, plus it adds fiber. Keeps them moist, too.
       
      Sep. 17, 2010 5:13 am
      i have had bad results when placing the muffin batter in a tin and keeping it overnight. The metal on the tin reacted to the batter and turned a green colour, looked like mould, this also happens with pastry!
       
      nhgrmi 
      Sep. 19, 2010 5:24 pm
      Great tips. I was looking for a place to save this to my recipe box but did not see a button to do so.
       
      Sep. 20, 2010 7:34 am
      The easiest way to make muffins is to just whip up a quick bread batter and pour it into muffin pans instead of a loaf pan. Don't overmix is a very good tip. Combine ingredients by hand with a wooden spoon until slightly, but completely, moistened. If you use paper/foil liners, it isn't necessary to spray or grease the pans, but my personal preference is to use the liners for cupcakes, not muffins. For muffins, I use a non-stick baking spray and pour the batter directly into the pan. To PastryChefNYC, thanks for the neat science lesson! Interesting! I always enjoy the science of baking. I never thought of brown sugar, molasses, and chocolate as being acidic, though. Also, good to have a recipe for making your own baking powder if you have only baking soda. Cream of Tartar is always good to have on hand. However, I have a few recipes that require both baking powder AND baking soda. What's the explanation for THAT?? Another thing about baking soda and baking powder. Baking soda will keep
       
      Ruth S 
      Sep. 21, 2010 4:37 am
      To answer Linda A in order to use both baking soda and baking powder in a recipe when you are out of baking powder to use the NYC baking Chef's suggestion and just add some cream of tarter to the baking soda in the amount your recipe calls for to make the baking powder from the baking soda. Then you should have both.
       
      Freda 
      Oct. 9, 2010 12:02 pm
      how do you save in recipe box?
       
      Pam 
      Oct. 15, 2010 7:09 am
      I use paper liners because I don't want to clean the pan but my muffins always stick to the liners. What can I do to prevent this?
       
      cheri 
      Oct. 24, 2010 4:07 pm
      This was a lot of GREAT information. Now to remember it. Thanks for all the info.
       
      anna99 
      Nov. 9, 2010 7:39 pm
      sure I got hockey Pucks!:))) but it's still delicious!:))
       
      linda 
      Nov. 30, 2010 6:11 pm
      thanks for the helpful hints! if i wanna make extra large muffins, how do i adjust the baking time??
       
      Dec. 12, 2010 5:05 pm
      If the recipe calls for Butter milk can I substitute 2% or soy milk without adversly effecting the outcome?
       
      minimew228 
      Dec. 27, 2010 12:55 pm
      i'm just starting to cook and this was really helpful. I made muffins yesterday with these tips and the banana muffin recipe, and they were so good!
       
      Jammin J 
      Dec. 30, 2010 9:45 am
      can anyone tell me how to convert time and temp for regular muffins,and cupcakes to mini muffin tins?
       
      Dec. 31, 2010 4:34 pm
      This was very helpful, I wanted to make my muffins more like bread than cake..Now I know, less butter and less sugar.. Awesome!!
       
      hndlyptrc 
      Jan. 9, 2011 4:38 pm
      Great information. I have been stirring my muffin batter till it is smooth now I know why they are to heavy. I knew some of the info about soda verses baking powder glad to know the rest of the info. Thank for the wonderful tips. I got married at 16 and so have been baking ever since. I am 70 its about time I learn how to do it right. Patty Handley Burlington Kansas
       
      Jan. 9, 2011 8:28 pm
      thank you, though I would still like to know how to make successful muffin tops. I love this site!!!
       
      Stephanie M. 
      Feb. 20, 2011 11:42 pm
      Thank you for the tips,they were all helpful.
       
      Mar. 21, 2011 1:40 am
      Thanks :)
       
      Johanna 
      Apr. 6, 2011 5:40 am
      great tips, thank you.
       
      Apr. 6, 2011 9:48 am
      Thanks sooooo MUCH! Very helpful to this old lady who has been cooking forever but needed a muffin fix. :-)
       
      Viczy 
      Apr. 6, 2011 9:59 am
      Wow what fantastic tips - thanks to all of you! Makes a person eager to run to the kitchen and make them muffins LOL.
       
      Isabel in Spain 
      Apr. 6, 2011 11:19 am
      after overbeating my banana muffins this morning and getting tough muffins now I know what to do and not do next time.... which will be very, very soon. Thanx
       
      Apr. 6, 2011 4:09 pm
      THAT'S why I get hockey pucks! THANKS!
       
      shirley di cristina 
      Apr. 8, 2011 5:21 am
       
      lmorabito@bell.net 
      Apr. 8, 2011 9:49 am
      Thank-you, this also too helped me, great advice~
       
      marg 
      Apr. 9, 2011 8:33 am
      How can I find out what muffin mix I can keep in the fridge?
       
      Haleybear 
      Jun. 5, 2011 6:45 am
      Very helpful.I no longer buy muffin mix.Too many additives.Baking from scratch is healthier and so much more rewarding.
       
      Nicola_891 
      Sep. 4, 2011 9:57 pm
      Helpful ! :)
       
      Sep. 12, 2011 3:36 pm
      Thanks! Lots of good tips.
       
      patti thompson 
      Sep. 15, 2011 10:39 am
      I have been cooking for a long time and this has been very helpful.
       
      I'mabakernotacook 
      Sep. 16, 2011 11:40 am
      Allrecipes says not to overmix your muffin batter unless you want hockey pucks instead of muffins. That's good advice, but to simply say, "...don't overmix..." is very vague. To be more specific, mix your muffin batter with a fork just until all the dry ingredients are thoroughly moistened, then spoon the batter into your muffin pans.
       
      Sep. 25, 2011 4:43 am
      Thank you for these useful tips!!! I'm proud of my american muffins done in Spain!!!
       
      cwhite 
      Sep. 28, 2011 7:35 am
      How do I prevent the bottoms of my muffins from burning, besides using the liner cups?
       
      Oct. 13, 2011 4:07 pm
      Without this article I would have tried to beat out the lumps!
       
      Lavannya 
      Apr. 18, 2012 7:15 am
      I've got to say this is all I was looking for. My kids hate the muffins I make. My son does not even taste them. I do hope I master the technique I much require to at least some healthy breakfast. Thank you lol
       
      Fig1 
      Apr. 19, 2012 8:15 pm
      cwhite, try lowering your oven temp....some muffin recipies say to bake them at 400 ... in my oven that is way too hot. I bake them at 375 for approx.20 min.I also use an icecream scoop to make the a uniform size.
       
      Linda54494 
      Jul. 3, 2012 7:43 pm
      My daughter sure likes making muffins cakes pies and cookies or bars We have not done yeast bread but have done banana and also coconut bread we have done bars and cheesecake and we tried SWEET ROLL RECIPE BUT NEEDED fresh jar of yeast. When she gets back from her trip we can make more muffins and cookies and also more pies and cakes. I got the Birthdy bones recipe that I want to make for my puppy. I found the bone paw and puppy cutters to make hert some peanut butter or carob treats. we cook or bake other treats for our dpuppy and 2 12 yr. old cats and they sure love the treats nd the attention.
       
      RJensen 
      Jul. 7, 2012 9:15 pm
      My daughter gave me a Jumbo Muffin Pan so we can make huge muffins. Can anyone offer any suggestions on adapting regular muffin recipes for the Jumbo Pan? Do you extend the baking time? Temperature?
       
      Aug. 1, 2012 9:40 am
      Great Tips. No wonder my muffin came out like hockey pucks! Can't wait to try with these tips in mind.
       
       
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