Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [muffins]

62 questions
51
votes
5 answers

What's the difference between a cupcake and a muffin?

I was debating with someone today whether what we were eating was a cupcake or a muffin, but realized we didn't really know the difference. So what's the difference between a cupcake and a muffin in American English? In case you're wondering, what…
msh210
  • 1,350
  • 4
  • 13
  • 26
11
votes
2 answers

Can I half-bake muffins now, and then complete bake them the rest of the way a couple days later when I want them "fresh"?

This is inspired by those bake-it-yourself items I see in shops which are e.g. quite pale baguettes they expect me to throw into the oven for 10 minutes to end up with a "freshly baked" good. I know it's not the same thing as actually freshly baked…
KubaFYI
  • 253
  • 3
  • 7
10
votes
4 answers

Why does my English muffins package say to use a fork or fingers instead of a knife to open them?

I bought some Thomas English muffins and on the back it says for "Toasted perfection" the muffin should be split apart by hand or with a fork. Why does it not suggest to use a knife?
Steve Moser
  • 203
  • 2
  • 7
10
votes
1 answer

Meaning: muffins are "blind"

The following expression was used in an old baking book, "The Modern Baker, Confectioner and Caterer" (1907) by John Kirkland: The bad results so frequently obtained are generally due to the method of cooking. If the batter is in the least degree…
Kona Azare
  • 103
  • 6
10
votes
1 answer

How can I avoid windswept muffins in a convection oven?

I have a very small multi-function oven (about the size of a microwave) and for baking, the recommended setting is the "convection" one. Things bake fine in terms of taste, but muffins and cupcakes often get a sort of windswept look. The fan has…
Allison
  • 3,874
  • 3
  • 27
  • 35
6
votes
4 answers

Mashing bananas for Muffins: By hand or with blender?

I am planning to bake some Banana Muffins. The recipe calls for mashed bananas. From my experience I know this can be tricky, because when mashing them by hand, of course they aren't as finely mashed as if I use my stick blender. What is the ideal…
Sven
  • 1,959
  • 11
  • 30
  • 39
6
votes
4 answers

What to do with crumbled muffins?

I made some muffins that apparently didn't have enough liquid to stick together (perhaps substituting Greek yogurt for sour cream was not such a good idea, as that, butter, and an egg contributed the only liquid). So the muffins crumbled completely…
justkt
  • 13,201
  • 6
  • 61
  • 86
5
votes
4 answers

Why did my green tea muffins turn black?

I made green tea muffins following the recipe here. I like my muffins moist and fluffy, so I added banana as suggested by the recipe and replaced half of the baking powder with baking soda. I also added a teaspoon of rice vinegar to activate the…
Clément
  • 151
  • 4
5
votes
4 answers

Why do my muffin tops lean?

I'm getting close to (my idea of) muffin heaven with this recipe which after trying a few others I've found to work consistently and well. One small thing I don't understand is why my muffin tops, which are rising nicely to a delicious crust, are…
Ed Guiness
  • 215
  • 3
  • 10
5
votes
1 answer

What's the best material for a durable muffin pan

I make two or three dozen muffins a day for various customers. I don't like to use disposable cups, so I grease the pan each time. No matter what I do, after a certain time, my muffin pans end up giving a subtle metal taste to my muffins. I was…
Michel
  • 51
  • 1
5
votes
4 answers

Why don't my muffins rise and develop tops properly?

I would like to make muffins that have that "spilled over" look that shop bought muffins have, but no matter what I do, the ones I make always look flat or only just reach the top of the paper cases. What can I do to make the muffins rise more and…
Mrs B
  • 51
  • 1
  • 1
  • 2
5
votes
2 answers

Basic Muffin Formula Range/Percentage

I regularly bake bread but have just started baking muffins once a week. While I am enjoying following recipes, I enjoy experimenting and was wondering if there are basic baker's percentages or a standard formula for muffins that I could begin to…
rougon
  • 159
  • 2
5
votes
1 answer

Do you add extra oil when replacing eggs in baked goods?

I usually use applesauce to replace eggs in muffins, but I realize that I am losing out on some of the fat that an egg yolk would provide. Should I add more oil when I do this? If so, how much? If it helps, here is the recipe I use to make muffins:…
Taylor
  • 51
  • 1
4
votes
2 answers

Can I freeze muffin mixture?

I am making these muffins but would like to freeze half the mixture - will this be ok or will it affect how they cook/rise/taste when I cook my second batch (from the frozen mixture)? (Recipe contains - self raising flour, bicarb soda, golden caster…
Bluebelle
  • 2,529
  • 14
  • 34
  • 34
4
votes
1 answer

Why are the blueberries in my blueberry muffins not melting?

I've made a few batches of blueberry muffins and the first batch turned out perfectly. After that batch, I tried to substitute honey for sugar (just testing things out), but the blueberries didn't melt and they didn't have much flavor so I decided…
Nikki
  • 41
  • 3
1
2 3 4 5