Blueberry Muffins with Crumb Topping Recipe | ZagLeft (2024)

FAQs

What is the secret to making moist muffins? ›

Brushing muffin tops with a mixture of sugar and butter to get them crispy is a straightforward process that won't take more than a few minutes of your time.

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.

Choose from a variety of options, such as streusel crumbs or sugar crystals, which go on the muffins before baking, or a glaze, which you can drizzle on after the muffins are baked and cooled.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

Structure - although oil makes baked goods very moist and longer lasting than butter, for high rising baked goods that need more structure, like muffins, butter is a better choice. Butter is wonderful for incorporating air into baked goods.

If wrapped too early, the moisture rises to the surface, making it soggy on the outside. So, even a hint of warmth can cause them to get soggy quickly if they're not totally cooled before storing. Place muffins in a paper towel-lined resealable bag or an airtight container. Cover with another paper towel and seal.

Demerara sugar is a type of minimally processed cane sugar with large, crunchy granules. It's golden-brown hue comes from small amount of natural molasses it contains. It's often used as a garnish on baked goods like muffins or as a sweetener for tea or coffee.

Muffins do not fall apart easily. However when you're adding ingredients like blueberries, chocolate chips, dried fruits, nuts so on, overly moist bottom can happen which leads the muffins to fall apart.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

Should muffin batter rest before baking? ›

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.

Ideal Muffin Cooking Temperature

That being said, the standard oven temperature for baking desserts like quick breads and muffins is commonly set to 350 degrees Fahrenheit. Setting your oven to this temperature will almost always produce a well-cooked muffin recipe.

Ever wonder how the muffins, scones, and pies at bakeries get so crunchy and sweet? This is your answer. Turbinado is a golden-brown sugar that is different from typical brown sugars, in that it doesn't have any molasses — so it's not as sticky or likely to clump.

The baker had forgotten to add baking powder. Baking powder is a mixture of baking soda (sodium hydrogencarbonate) and a mild edible acid such as tartaric acid.

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

The main cause of dry, hard muffins is over-mixing the batter and overcooking the muffins. So the the 3 simple secrets for beautifully soft and moist blueberry muffins are: use butter AND oil -butter makes things tasty but oil makes things moist. So use both!