Learn How to Deal with Muffin Baking-Related Disasters
English muffins are a staple item during teatime while American muffins are regular breakfast fare. For centuries now, these baked goodies have been satisfying the palate of people from all age groups. There are savoury, sweet, chocolaty and fruity flavours of muffins that you can gobble up.
The versatility of muffins as baked goodies is the number one reason why a lot of people try to learn how to make them. If you have a recipe for muffins and you have zero baking experience, remember that practice makes perfect. The more often you try out the recipe for muffins that you have, the better it would look and taste over time.
Quick Solutions to Muffin Baking-Related Problems
Let’s say that it is your first time to try out your mom’s recipe for muffins. It’s the chocolate chip variant and the ones that your mom used to make were absolutely sensational. If you are trying out the same recipe in your own kitchen and you encounter any of these problems, here are a few solutions that you can try out:
- What if my muffins turn out to be tough?
The rising agent of American muffins is baking powder which is naturally combined with flour. If your first batch of muffins turned out to be tough, you could have over-mixed the batter. Another possible reason is the type of flour that you used. When baking muffins, cake flour which is low in gluten is usually the best option. To prevent over-mixing the batter, make sure that it still has lumps once you place the mixture onto the muffin tins. You should also hand mix it instead of using an electric mixer.
- I am trying to make muffins with a combination of berries and nuts, but they always sink at the bottom of the mixture. What do I do?
This is one of the most common problems when baking blueberry or nuts-based muffins. Since you want the ingredients to be evenly distributed onto the muffin, you can first coat the berries or nuts in flour. This way, they will be suspended on the batter while baking and not sink at the bottom of the mixture.
- How about problems with soggy muffins?
To prevent having soggy muffins, make sure to keep the muffins cooled on the tin for only five to six minutes. Afterwards, take them out of the pan and cool them on a rack.
- I burned the first batch of muffins that I made! How do I make sure that it doesn’t happen with the next batch?
Yet another common mistake made by first time bakers is scorching their muffins. Uneven cooking is a similar problem. There are plenty of reasons why this is so – the batter may not be even or the muffin tin could be tilted once you placed it in the oven. To prevent these from happening, keep a close watch on what you are baking. When it’s close to the time that you’re supposed to take the muffins out, look through the oven door and see if the top is already golden brown. Check for readiness using the toothpick method so that you can prevent having scorched muffins.
If you don’t want to deal with baking disasters when you are baking muffins, just follow the steps on this website and you’ll have no problems: Mini muffins is the Swedish term. Another great dessert that is very easy to make and rarely something goes wrong while baking it is gingerbreat. See some amazing recipes on this website: the Swedish term is Recept på pepparkakor.
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