Learn how to make muffins that would rival any bakery! From tips, to troubleshooting, to recipes this ultimate guide will have you making the best homemade muffins in no time.
Raise your hand if you have ever made homemade muffins before and thought never again! Yea, me too.
Homemade muffins, albeit simple, can be a serious disaster sometimes.
I thought it may be helpful to share some of my muffin secrets with you that I have learned over the years.
What ingredients do you need for muffins?
Here is a general list:
- Leavening Agents
- Liquid fat (melted butter, coconut oil, or oil)
- Dairy (milk, sour cream, or yogurt)
- Add-ins: chocolate chips, dried fruit, fresh fruit, etc.
When it comes to muffins, the ingredients are pretty basic. And if you bake at all, you probably have them on hand.
For the flour (I generally use just all purpose flour for muffins). For heartier, more nutritious muffins you could use half all purpose, half whole wheat flour. If you need to make them gluten free, this is my favorite gluten free brand.
What Tools Do You Need To Make Muffins?
Because you want to mix as lightly as possible, there is no need for your mixer here. A simple spatula will do to bring the wet and dry ingredients together.
What Makes Muffins Fluffy?
Muffins rely on their leavening agents (baking powder, baking soda) to rise. Unlike the creaming method that you would use to make cookies, which aerates the mixture, muffins do not.
So it’s super important that your leavening agents are fresh and have not expired.
To test your baking soda: add 1 teaspoon to a 1/4 cup of vinegar (or lemon juice). If it bubbles, then it’s good to use. If it does not, then throw it out!
To test your baking powder: add 1 teaspoon to 1/4 cup of hot water. If it bubbles, then it’s good to use. If it does not, then throw it out!
How To Make Muffins- Step By Step
Before we dive into how to make muffins the tips let’s discuss briefly the method for making muffins (aka the muffin method). The muffin method is simply the method of how to mix your ingredients.
To make muffins, first combine your dry ingredients in one bowl and simply whisk to combine.
In a second bowl, combine your wet ingredients (milk, oil or melted butter, eggs).
Then create a well in your dry ingredients, and add your wet ingredients and combine them. It’s better to make muffins by hand then use your mixer. By mixing your muffins by hand you will ensure that you do not over mix them!
Pro Tip: Assemble your dry ingredients before hand and store in a plastic bag. Have your “diy muffin mix” ready to go when you are!
If you are throwing in chocolate chip or blueberries, then fold these in after.
What Are Tunnels In Muffins Caused By?
Muffins can be easily over-mixed and when they are tunnels inside the muffins will form.
Tunnels are large elongated holes or air pockets in your muffin. Ideally, when you cut into a muffin, you should see a uniform crumb.
Mixing by hand will help to decrease that your muffin batter was not overmixed and that you don’t end up with tunnels.
When you overmix, you develop the gluten or protein network. The more you mix = the more gluten that is developed. The gluten creates tough pockets that can expand. The gas inside those pockets then wind their way towards the surface creating those unpreferred tunnels.
So you want to mix lightly with this method! We want a lumpy batter. Lumps are our friends!
Tips For Making Homemade Muffins
- Pre-heat at a lower oven temperature then what you plan to bake them at. Huh? For example, I wanted to bake these homemade muffins at 400°F, so I pre-heated my oven at 380°F, then right when I put the muffins I heated the oven to 400°F. This blast of heat helps to create that perfect dome we all know and love, as opposed to flat bottoms. I mean does anyone like a flat bottom? Not in our muffins or our jeans.
- Mix your add-ins (like blueberries) with one tablespoon of flour. In a separate bowl measure our your blueberries (or chocolate chips, or whatever you are adding) and add one tablespoon of flour. This ensures that the blueberries (or chips or whatever you’re getting your muffin on with) don’t sink like the Titanic in your batter.
- Do NOT thaw those berries! If you are using berries try using fresh if you can but if you can’t then no worries. If you are using frozen, then be sure not to thaw them unless you want your muffins all blue!
- Mix 10-12 times only. Once you have added your dry ingredients, count your stirs then stop. Yes there will be lumps left. Think of them as pancakes, where lumps in your batter are also. Over-mixing your muffin will result in what is called tunneling, basically giant holes in your muffin. Now that tunneling is all well and good in a baguette, but this isn’t bread. So count to 10, then stop.
- Use an ice-cream scoop to portion out your batter into your muffin pan. By using an ice-cream scoop you can make sure you scoop all your muffins the same size. If they are all the same size then they will all bake evenly.
- When cooling your muffins, cool them UPSIDE DOWN on a dishtowel. I picked this little trick up from who else but Alton Brown This will help the muffins from getting a soggy bottom. I mean besides a flat bottom, we also don’t want a soggy one! I’ve tried this trick out because I was skeptical, but he was right! Perfect muffins and no soggy bottoms!
Blueberry Muffin Recipes
Apple Muffin Recipes
Chocolate Muffin Recipes
Chocolate Mocha Muffins– Boston Girl Bakes
Pumpkin Muffin Recipes
Pumpkin Muffins– Boston Girl Bakes
Gluten Free Muffin Recipes
Other Fruit Muffin Recipes
I hope your next batch of muffins come out great. If you love this guide, let me know by leaving me a comment and star rating below!
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