Being that muffins are my line of business, I want to share with you inside tips to assure perfect baking results:
• Read the recipe carefully and check the required ingredients, oven temperature, and baking time.
• Preheat the oven. This is important for maximum rise as a too-cool temperature will result in nearly flat muffins. Most muffins are best when baked at 400 degrees Fahrenheit (200 degrees Celsius). Place the oven rack in the middle. Reduce the temperature by 25 degrees Fahrenheit (4 degrees Celsius) for a dark, nonstick pan.
• Prepare the pan. Grease the muffin tin or fill the cups with paper liners. (In Israel, grease paper liners as well.)
• Assemble the ingredients. Place all the ingredients on the counter. Have your ingredients chopped, grated, or mashed beforehand.
• Collect all of the utensils you will require, i.e., large bowl, smaller bowl, measuring cups and spoons, whisk, spatula, etc.
• When combining dry and wet ingredients, add the dry ingredients all at once to the wet ingredients and fold together gently. Mix only until the flour is just incorporated. The batter will be lumpy.
And don’t forget to check out some of our most popular muffins:
• Bake. Test with a toothpick to ensure the muffins are fully baked. Let cool in pan for a few minutes. Cool on a wire rack.
• Spoon the batter into the prepared pan. Any cups not filled with batter should be filled halfway with water. This will not only save the muffin pans but will add moisture to the oven, enlarging the muffins and allowing for even baking.
• Bake as your recipe directs. When fully baked, a toothpick inserted should come out dry and clean. Cool slightly in the pan, then remove from pan within 10 minutes.