How to Bake: Muffins (with recipes)

Muffins are a mainstay around our house. They are as nourishing as they are good to eat. They are quicker and easier to make than cookies and usually contain much less sugar and fat. We usually eat them for breakfast but like them with any meal. (For Easter, we served cranberry nut muffins with a ham dinner.) They work well for snacks and desserts as well. Extras can be frozen and heated in the microwave for hot muffins anytime.

Today we will make muffins using the "muffin method". (Just as there are two major makeup methods for quick breads, there are two methods for muffins-the muffin method and the creaming method.) In the muffin method, the liquids and the dry ingredients are mixed separately and then stirred together until just combined. We will include tips and instructions to make the perfect muffin and some streusel and topping recipes to crown your creations with.

To make muffins using the muffin method, choose a favorite muffin recipe that does not call for the creaming of sugar into the fat. (Look for a recipe that calls for oil or melted butter.)

In preparation, grease the muffin tins. We like the spray oils from an aerosol can to reach the corners of the tins. Be sure to cover the top edges where the muffins will flow when baking. (You can use paper liners but since the batter adheres slightly to the paper, you will have slightly less volume to the muffins.)

Set the oven to preheat. Temperature is one of the secrets to those nicely domed muffins that you find in the better bake shops. Commercial ovens use precise heat settings and timers. In the kitchen, we can approximate those results by:

? Making sure that the oven is completely heated before baking. We like to let the oven sit at full temperature for at least ten minutes before baking so that the heat is well-absorbed into the structure of the oven.

? Closing the door as quickly as possible to keep the heat trapped.

? Setting the temperature at a higher initial setting and lowering the temperature later. The higher heat creates a burst of steam that lifts the batter.

? Placing the muffins in the upper third of the oven where it tends to be hotter and more constant.

Always measure flour precisely using a scale if you have one. Muffin recipes are sensitive to the ratio of flour to liquid. Too much flour and the muffin will not rise properly and will be dry. Too little flour and the muffin will flow over the edges of the muffin cup rather than dome nicely. If you need to fine tune your favorite recipe, change the flour by a tablespoon or two.

To make cake-like muffins, use a lower protein flour-cake or pastry flour. Higher protein all purpose or bread flours will make a muffin that is chewier and more bread-like.

Back to the mixing:

Whisk the dry ingredients together in a large bowl to make sure that the baking powder and other ingredients are well combined. Set aside.

Whisk the egg in a separate bowl with a French whip or fork. Add the other liquids and whisk again. (Some recipes will instruct you to stir the sugar and salt into the liquids, rather than add them to the dry ingredients, to make sure that they dissolve completely and are evenly dispersed. We prefer to do this with all muffin recipes that are not creamed.)

Make a well in the center of the dry ingredients. Add the liquid all at once. Stir with a spatula until mixed well and moistened-some lumps will remain. Do not over stir-stirring too much will develop the gluten in the flour and the muffin will not be tender and crumbly. To avoid over stirring, we prefer a spatula to an electric mixer.

If you are using fruit in your muffins, fold them in gently at the end of your mixing with a minimum number of folds. Fruit crushes easily in the thick batter and the juice will stain the batter.

Fill the muffin tins with a large spoon or ice cream scoop. Make sure that the muffin tins are evenly filled so that they bake evenly. Most recipes direct that the muffin tins be filled 2/3's full to allow room for expansion. If your batter is at the right consistency, you can fill the tins for a nice dome on the muffins.

Bake the muffins until they are a light golden brown. The muffin top should spring back when gently pressed with the finger and a toothpick inserted in the center should come out clean. Over-baked muffins will be dry and tough. Under baked muffins may be moist and heavy.

It is easy to tear apart hot muffins trying to lift them from the tins. Instead, let the muffins sit for a few minutes and you should be able to easily lift them out intact. Place them on wire racks to continue cooling.

Muffins are best served hot and do not keep well beyond the first day. Freeze any extras.

Now for those streusel recipes that we promised:

Brown Sugar and Nut Streusel Topping

1/2 cup walnut pieces

1/2 cup brown sugar

1/2 teaspoon cinnamon

1 tablespoon cold butter

1. Chop the walnuts into small pieces.
2. Stir the walnuts, brown sugar, and cinnamon together.
3. Cut in the cold butter with a pastry knife or two table knives.
4. Spoon the streusel mixture over the muffin batter evenly before baking.

Cinnamon-Sugar Topping

1/2 cup granulated sugar

1 teaspoon good quality cinnamon

6 tablespoons butter, melted

Mix the cinnamon and sugar together in a bowl. When you remove the muffins from the tins, dip the still hot muffins in the butter and then roll the tops in the cinnamon sugar mixture.

Dennis Weaver is the general manager at The Prepared Pantry (http://www.preparedpantry.com) with recipes, ideas, and the best selection of mixes and ingredients. Visit the free Bakers' Library for more articles like this, free baking guides, and tested recipes.

---

Picnic Checklist

In the previous article, we suggested that you start a... Read More

10 Simple Kitchen Organizing Tips

A lot of the times we mean to get in... Read More

Kitchen Canister Sets - How to Beautify Your Kitchen

Kitchen canister sets are a great way to accent your... Read More

Baking Bread in a Dutch Oven

Dutch ovens were made for baking. In the hands of... Read More

Herbs and Spices - the Essence of Flavor

In any number of cookbooks and recipes you will find... Read More

Little-known Tips for Easy Holiday Baking

Are you wondering if you have the time to bake... Read More

Outdoor Chefs Choose Gas Grills

How many of you remember dad trying to get the... Read More

The Almighty Beer-Can Chicken

A popular method of cooking chicken in recent years both... Read More

Wok this Way! (Part 2 of 5) Selecting a Wok

As mentioned in Part 1 of the series, woks come... Read More

Wok this Way! (Part 3 of 5) Seasoning Your New Wok

Seasoning is the most important thing you can do to... Read More

Alone In the Kitchen: Stirring Up Mindfulness

Put on your apron! It's time to stir up a... Read More

The Noble Crescent Roll - How to Roll a Masterpiece

Ahhh?the noble crescent roll. In some forms it has its... Read More

Seasoning An Oven

Untreated cast iron rusts, especially around water. To prevent metal... Read More

Foods That Freeze Well

"Can I freeze it?" is a question often asked in... Read More

Why do We Need to Knead?

Bread dough needs to be elastic in order to capture... Read More

Using Bread Machine Mixes in Your Oven

You don't have to own a bread machine to enjoy... Read More

Grilling Tips ? Safety Comes First at the Barbecue

You're standing at the gas grill in the hot sun,... Read More

How to Make a Cajun Roux

The process of preparing Cajun food is in no way... Read More

Two for One Dinners: Beef

If you find leftovers boring, uninviting or downright "yuck," then... Read More

Barbeque Grilling has Reached a Whole New Dimension

Grilling on the barbecue has never been more exciting. Not... Read More

Flax Seed Will Add A Little Extra Flavor To Your Recipes

Flax seed will add a pleasant nutty taste to any... Read More

10 Convenient Ways To Eliminate Food Poisoning With Your Microwave

Microwave ovens can play an important role at mealtime, but... Read More

Cooking Filet Mignon

Filet mignon is French, of course, with filet meaning "thick... Read More

Wok this Way! (Part 4 of 5) Cleaning and Caring for Your Wok

Non-stick woks do not require seasoning, and come with simple... Read More

Cake Baking Tip Guide

Successful cake decorating is all about preparation. Baking and preparing... Read More

How to Cook a Lobster

French chefs plunge them into boiling water; English ones, in... Read More

Hot Apple Pie - The American Apple Pie Legacy

While each country might have its own preferred style, "American... Read More

What Are Scoville Units?

To understand what a Scoville Unit is, one must understand... Read More

10 Smoky Tips To BBQ Food Safely

Cooking outdoors was once only a summer activity shared with... Read More

10 Easy Ways To Protect Your Family From Food Poisoning

Do you realize the many ways that bacteria can contaminate... Read More

Bread in the Woods

We really like fresh bread while we're camping. There is... Read More

Weber Grills Reviewed: Quality that Lasts

Barbecuing has long been a favorite pastime for many and... Read More

10 Deadly Bacteria That Can Get In Your Food (And How To Stop Them From Getting There)

Thousands of types of bacteria are naturally present in our... Read More