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It's tempting to fill each cup to capacity in hopes of getting the perfect domed roof muffin top shape.
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Excess liquid will bubble to the surface and play all sorts of havoc on the final product.įill each muffin cup about 3/4 full with batter.
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Too much liquid in the batter will create uneven muffins. The consistency of most muffin batters should be like a less-sticky cookie batter - such that two spoons are required to get the batter into the tin. The dry pockets will have plenty of time to mingle with the liquid components in the oven. While it might feel wrong, it's better to have batter with a few dry spots than to have over-mixed batter. For most muffin recipes, sugar is considered a wet ingredient. Wet and dry ingredients should be mixed separately and thoroughly before combining. The end result of over-mixing is a course, tough texture. When combining wet and dry ingredients, never over-mix the batter - 10 to 15 strokes is usually all you need. An average-Joe everyday muffin tin increases your chances of muffin success since the majority of reliable recipes were created in similar tins. Darker tins absorb more heat and cooking time must be reduced - usually by 25 degrees. There are so-called professional muffin tins that are very heavy and nearly black in color. When buying a muffin tin, select one with a dull metallic color. In this free on-line course, we cover the following topics: They may have been burnt or under-cooked. Maybe the batter overflowed out of the muffin cups. Have you ever made muffins that weren't perfect? Maybe they were flat.