I love making muffins for a sweet, bakery-style breakfast treat. They're perfect to enjoy warm from the oven with a fresh mug of coffee on the weekend, or to meal-prep to take on the go on weekdays. However, if you struggle to achieve the tender crumb you want when baking muffins, it could be due to three very common mistakes. Keep these in mind the next time you're baking, and you won't have to worry about dense, heavy muffins again.
Overmixing: This is a mistake that ruins many baked goods. Overmixing the batter causes the gluten to overdevelop, resulting in an unpleasant, chewy texture. To avoid this, only mix until just combined, when flour streaks are no longer visible.
Using cold ingredients: You'll get better results using room temperature eggs, milk, and butter. Cold ingredients are harder to blend, resulting in a less airy mixture.
Too much flour: It's essential to measure wet and dry ingredients accurately, or the ratio will be off. A common mistake is packing flour into your measuring cup instead of lightly scooping and leveling it.
Check out some of my most popular muffin recipes below, and remember these tips to make delicious and tender breakfast treats.
Blueberry Streusel Muffins
Bakery-style muffins loaded with fresh blueberries and topped with a buttery, sweet oat crumb topping.
Many readers don't realize that Dinner, then Dessert has its own shop with a number of kitchen items, including our signature chef's knives, food pun t-shirts and tote bags!
Welcome to Dinner Then Dessert! I'm Sabrina Snyder, a trained chef with over 10 years of experience as a private chef, cooking for dignitaries, athletes, Congress members, families, and those with dietary restrictions. Read More About Me
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