These 5 simple tips for baking muffins will have you making your favorite muffin recipes quickly and easily. By using these guides, you’ll be baking healthy muffins for your kids in no time!
In our home, muffins are a group of their own. For my selective eaters, muffins fit the bill for a healthy snack. My kids will eat muffins for breakfast, muffins for lunch and even dinner. My favorite thing about muffins is that they are easy to make and super portable. They can be eaten as an after school snack, or packed along for hiking, biking or walking trips.
As you can probably tell, muffins are always on heavy rotation at my house. Over the years I have worked on coming up with a more time efficient way to make them. Although I can not decrease the actual baking time, I knew I could cut down the time it takes to gather ingredients, measure flours out and mix it everything up. These simple tips will ensure an easier, faster way to bake muffins that doesn’t include stopping by the bakery!
5 TIPS FOR MAKING MUFFINS
1.) Pre measure.
If you are measuring out dry ingredients for one batch of muffins, why not do it for 5 batches of muffins? My basic flour base always stays the same. The only thing that changes is what I add to my muffins. Take your favorite muffin recipe and line up 3-5 gallon Ziplock bags. Add each dry ingredient to the bag and then label the outside of your bag with the necessary wet ingredients you need to make the muffins.
2.) Pre heat.:
Before you start your muffin making, preheat your oven. I can NOT tell you how many times my muffins are all filled in my muffin pan and then I still have to wait 15 minutes for my oven to come up to temperature. Make it a habit, when you think muffin – think oven. A preheated oven means you can get your muffins on the table much faster.
If you double up on your recipe you can bake half and freeze the rest of the batter. The best way to do this is to fill a muffin tin with paper liners and fill them 3/4 of the way with batter. Freeze the entire uncooked muffin pan. Once frozen, remove the uncooked, frozen muffins and place them in a Ziploc. Next time you need muffins all you need to do is bake them in your oven.
4.) Scoop it.
Using an ice cream scoop is the faster, easiest, cleanest way I have found to fill my muffin cups. There is no worse mess to clean up than dropped, dried muffin batter all over the counter tops and muffin pan. An ice cream scoop also ensures that the muffin cups are being filled evenly, which results in more uniform baking.
5.) Store them.
Chances are, your kids aren’t going to eat all 12 muffins in one sitting. There is nothing worse than a poorly stored, gummy muffin for a next day snack. The best way to store muffins is to let them cool 100% before you even think of putting them away. Then line an airtight container with paper towels to absorb the excess moisture. Store at room temperature.
My favorite gluten free corn muffin recipe:
BOB’S REDMILL GLUTEN FREE CORN MUFFINS
- 2 Eggs large
- 1 cup Milk at room temperature
- 1/3 cup Canola Oil
- 1/2 cup Tapioca Flour
- 1/2 cup Potato Starch
- 1/4 cup Sorghum Flour
- 1 cup Gluten Free Medium Cornmeal
- 1/3 cup Granulated Sugar
- 2 tsp Baking Powder
- 1 tsp Xanthan Gum
- 1 tsp Sea Salt
Step 1: Preheat oven to 350˚F. Line your muffin tin with muffin cups. Set aside.
Step 2: In large bowl, beat liquid ingredients with electric mixer on low speed until thoroughly blended.
Step 3: In a separate bowl, whisk together dry ingredients until thoroughly blended. With a mixer on low sped, gradually beat in dry ingredients until thoroughly blended and mixture thickens slightly. Batter will be the consistency of thick cake batter. Drop batter into muffin pan.
Step 4: Bake 25 minutes, or until top is firm and edges are lightly browned. Serve warm. Makes 12 servings.