Breadmaking 101

Lesson 3: Muffins

Technique

Most recipes call for the same mixing technique as we learned with the loaves, but some call for creaming the butter and sugar, much like you would to make a cake. If this is called for, use softened (not melted) butter and use an electric mixer to beat the butter and sugar together until they are light colored and very creamy. Then you can either complete the recipe by hand or by machine, but if you use the machine be very careful not to over mix.

Muffin tins can be prepared the same way as loaf pans, with a spritz of cooking spray in all the tins or a smearing of butter. Of course, you can always use muffin papers if you like. I hardly ever do. They are festive, but I find taking the muffin out of the paper is often messy and you don't always get the nice perfectly smooth exterior if the batter gets in between the folds. It's a little obsessive, I'll admit. But do whatever suits you. If you aim the batter right and use papers, you might not even have to wash the pan!

When you fill your prepared muffin tins, try to fill them all evenly so they will bake evenly and all be done at the same time. “The Best Quick Breads” advises filling tins to the top if using a thick batter, but only ¾ full for thinner batters. One way to make sure they are all filled evenly is to fill them using an ice cream scoop. If there are unfilled holes in your muffin pans, put a little water in them. This will help keep your muffins moist. Again, bake them in the center of the oven and remove to a wire rack when done.

The potential problems with muffins are the same as with loaves, but I would add that it’s easier to over bake muffins, because it’s easy to forget how quickly they bake. Stay within smelling distance of your oven, and remember that when you can smell them you should start checking for doneness. Again, the toothpick test is the best indicator of doneness, and if you’ve made them all the same size they should all be done at the same time. They should be golden brown and have nice domed tops.

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