Pumpkin Muffins With Canned Purée and Streusel (Plus Purée vs Pie Filling)
One cup of canned pumpkin, a warm spice blend and the quick muffin method give a tender, moist muffin. Here is the ratio, the method and what to do with the rest of the can.
Tag: muffins
Why Are My Muffins Flat on Top? 5 Causes, Including the Baking Powder Fizz Test
Muffins that bake up flat are telling you something about leavening, batter thickness or heat. Check these five things in order.
How to Freeze Muffins and Quick Breads (and Thaw Them So They Taste Fresh)
Muffins freeze better than almost any other bake. The two things that matter are cooling them fully first and keeping air away from them in the freezer.
Banana Muffins: How Ripe the Bananas Should Be, Oil vs. Butter and the Best Add-Ins
Heavily speckled bananas do most of the work here. This standard recipe explains how ripe they should be, when to choose oil or butter and how much to add in.
Why Do Muffins Have Tunnels and Holes Inside? Overmixing, Peaked Tops and the Fix
Tunnels running up through a muffin are a classic sign of overmixing. A gentler fold and a lumpy batter are the cure.
Baking Powder Substitute: Exact Ratios With Baking Soda, Cream of Tartar or Buttermilk
Baking powder is just baking soda with a dry acid already mixed in. Supply the acid yourself and you can rebuild it, as long as you get the ratio and the timing right.
Why Do Muffins Stick to Paper Liners? Causes, Fixes and Which Liners Release Best
Stuck liners are usually a timing or fat problem, not a bad recipe. A light spray, a full cool-down or a different liner type solves most cases.
Why Do Blueberries Sink in Muffins? Thin Batter, Frozen Berries and the Flour-Toss Question
Sinking berries are a batter problem first. A thick batter, a plain layer in each cup and berries added at the right moment keep them evenly spread.
The Muffin Method Explained: Muffin vs Creaming Method and When to Use Each
Two mixing methods shape most muffins and cakes. Knowing which one a recipe uses, and why, explains texture problems before they happen.
How to Get Tall, Domed Muffin Tops: 5 Steps and Why Each One Works
Bakery-style domes are not a secret ingredient. They come from batter thickness, how full you fill the cups and how the first minutes of baking go.