16 Insanely Good Muffin Recipes You Haven't Made Yet (2025)

FAQs

What is the secret to moist muffins? ›

Sour Cream or Plain Yogurt: Sour cream helps keep the muffins extra moist. If needed, you can use plain yogurt instead. Sugar: Use granulated sugar to sweeten these muffins. I used to use some brown sugar and some white granulated sugar, but brown sugar weighed the muffins down.

Blueberry muffins are probably the single most popular muffin of all time. They are like the Beyonce of muffins. And this recipe is called "To Die For" for a reason. Generously sized with a little bit of crunch in the sugary topping, these are the blueberry ideal.

It is possible to replace oil with butter in a muffin recipe as generally most muffin recipes are quite forgiving and you may find that butter gives a better flavour.

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.

The number one rule for successful muffins is: Don't over-mix the batter. Use a rubber spatula to quickly fold (gently stir) the liquid ingredients into the dry ones.

Rest the Muffin Batter

Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference. When you rest the muffin batter, the flour has time to absorb more of the wet ingredients.

Overmixing is a common problem with muffins. First combine dry ingredients, mixing well. Then combine liquid ingredients, mixing well. Finally combine dry and wet ingredients, by hand, using only 15 to 20 light strokes.

Moist, tender banana bread muffins flavored with peanut butter and accented with crunchy peanuts.

What is an American style muffin? ›

They are relatively flat with a golden-brown top and bottom and a light, spongy interior. Muffins began as a yeast bread but American muffins have evolved to be a cross between a bread and a cake and a chemical leavener (baking powder/soda) is now used instead of yeast.

English muffins in general are known for their balance of denseness and porosity, the latter allowing for more space for jam, butter, and other fillings. It's interesting to note that the thicker the muffin and the more additions that are made to it, such as fruit, the less porosity it has.

For baking you need to use a product that is a minimum of 70% fat. Spreads with less fat contain more water, resulting in dry, less tender muffins. Remember that one stick of butter or margarine is equal to 1/2 cup and not 1 cup. If you confused the two, you will be cutting the amount of fat used by half.

If your muffins aren't baked through, the problem could be that the oven temperature could have been to low, the batter could have been overmixed, and/or the wrong amount of leavener was used.

Realize that overmixing can cause muffins to be tough, bake unevenly, create elongated holes (or tunnels) and/or form peaked tops.

If muffins are left exposed, the moisture starts to leak from them and they dry out. To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well.

For baking you need to use a product that is a minimum of 70% fat. Spreads with less fat contain more water, resulting in dry, less tender muffins. Remember that one stick of butter or margarine is equal to 1/2 cup and not 1 cup. If you confused the two, you will be cutting the amount of fat used by half.

Can I use milk instead of water to make muffins? We recommend using water; however we know that some Makers prefer to use milk to make muffins. Keep in mind that using whole milk or a high-fat content milk may result in a denser texture. Use the same amount of whole milk as the water called for in the recipe.

Too much liquid – If there is too much liquid in the batter, the muffins will be very dense. Make sure to measure liquid ingredients in the correct type of measuring cup. There's a big difference between measuring cups for dry ingredients and those for liquids.