Fresh-baked muffins—comfort food for a weekend brunch or a mid-afternoon snack.
Try these hints for baking all sizes of muffins:
Use shiny muffin pans for golden, tender muffin crusts. Silicone muffin pans also work well and are easy for beginning bakers to handle.
Grease only bottoms of muffin cups with shortening for muffins with rounded tops and no ledges, or use paper muffin liners for reliable shapes and easy cleanup.
Measure ingredients carefully for best muffin texture and moistness.
Muffin batter should be lumpy after stirring dry ingredients into wet ingredients. Stir just until moistened, so that muffins aren’t tough with peaked tops outside and air holes inside.
- Use a spring-handled #20 or #24 ice-cream scoop to fill regular-size muffin cups 3/4 full with batter—just the right amount to give muffins nicely rounded tops. Melon-size scoops work well for mini-muffins.
- For muffin tops, try Betty Crocker® Wild Blueberry Muffin Tops. Drop the muffin batter by rounded tablespoonfuls about 2 inches apart onto an ungreased cookie sheet and you’ll soon have muffin tops to-die-for.
- Left with empty, greased muffin cups? Fill them half full with water to prevent burning grease during baking—and all the cups will bake more evenly.
Loosen and remove muffins immediately after baking so they don't become soggy, unless otherwise directed. Muffins that need a few minutes to set are more fragile; they’re easier to remove after a short rest.