BAKING BASICS - MUFFINS

(1) Don’t over mix the muffin batter because unlike cakes, muffins have coarser and open texture. Over mixing will make the gluten in the muffins form and the muffins will not be tender. Stir until the ingredients are evenly moistened. It should look evenly lumpy.

(2) For standard size, fill the muffin cups to 2/3 full.

(3) For heftier muffins with tall crowns, fill the muffin cups to the top. Remember to coat the surface between the cups because the batter will overflow and stick.

(4) If you don’t have enough batter and have empty muffin cups, each cup should be fill with 2 tablespoons of water to ensure even baking. Otherwise, empty cups will overheat and burn the adjacent muffins.

(5) Use an ice cream scoop to transfer batter into pan. This makes slightly heaped spheres that bake into muffins with a nice dome.

From The Baker’s Dozen Cookbook by Baker’s Dozen