5 Ways to Jazz Up Muffin Mix | Krusteaz (2024)

FAQs

5 Ways to Jazz Up Muffin Mix | Krusteaz? ›

Cinnamon, sugar, and robust ground cloves, along with butter and flour, blend into a treat that's the best of both worlds. Try adding raisins and dried cranberries to the muffin mix, along with a cup of chopped walnuts.

Cinnamon, sugar, and robust ground cloves, along with butter and flour, blend into a treat that's the best of both worlds. Try adding raisins and dried cranberries to the muffin mix, along with a cup of chopped walnuts.

Can I use milk instead of water to make muffins? We recommend using water; however we know that some Makers prefer to use milk to make muffins. Using milk can change the texture of the muffin to be more like a cupcake.

If you over mix muffin batter then you will likely end up with dense rubbery muffins. When baking muffins you want to mix the dry ingredients and the wet ingredients and stir only until they are just combined. This step should literally take a few seconds. A thick and lumpy muffin batter is good.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

Overmixing the batter.

When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture. → Follow this tip: To ensure a batch of light, fluffy muffins, mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.

Tips and tricks for mixing the best muffins: Have your ingredients at room temperature (68 degrees F) before starting. The creaming method, which means to cream the butter, sugar, and oil together. You can do this by hand, but it's a lot easier with an electric mixer.

Rest the Muffin Batter

The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.

Is oil or butter better for muffins? ›

The muffins made with oil had a very light and soft texture, they were perfect! The texture of the oil muffins was superior to the texture of the butter muffins. I will also say using butter is probably best in a recipe that doesn't have a lot of flavor add-ins, like a basic muffin recipe.

Too much milk, especially if you're using paper-lined baking cups, and not baking them long enough will give you muffins that are too moist. Be sure to measure ingredients carefully.

Spices and Flavorings

Give your muffin or pancake mix an extra kick by adding a teaspoon or two of your favorite powdered spice. Some of my go-to additions are cinnamon, nutmeg, pumpkin pie spice, and allspice. But have some fun and figure out what works best with your mix.

Realize that overmixing can cause muffins to be tough, bake unevenly, create elongated holes (or tunnels) and/or form peaked tops.

Ready-to-go pancake batters and muffin doughs should be delightfully fluffy—don't fear a few lumps! When overmixed, these batters become dense and heavy or liquidy and runny, or visibly slack.

Giving your muffins a boost of extra hot heat (220C/420F) when they first go in the oven helps the outside of the muffin to set quickly whilst the inside of the muffin continues to rise, resulting in the muffin top/domed look.

Fresh baking powder and baking soda are crucial for providing the necessary lift to the muffins. Baking powder and baking soda lose their effectiveness over time. Make sure your leavening agents are fresh to ensure proper rising.

Yes! If you are going to add bananas, we recommend adding no more than 2 mashed bananas and omitting the water, since the banana will add moisture.

You can make bran muffins with almost any fruit you like. I like dried tart cherries or bananas. Dried cranberries would also be an excellent choice. One trick to making bran muffins is to let the batter set for about 5–8 minutes so that the bran absorbs some of the liquid before cooking, making it less dry.