Mambos: Tips for Baking the Perfect Muffin (With Recipe)

Show off your skill and get baking. Today we bring you top tips for baking the perfect muffin, with our top recommendations from Mambos. Read on for an easy-to-follow muffin recipe too!

Baker & Salt 6 Cup Jumbo Muffin Tin

Our top tips for baking muffins:

Get the mix right

Mix the wet and dry ingredients separately before combining them to ensure even mixing. Furthermore, do not overmix the batter, as this can result in tough, dense muffins. Stir just until the dry ingredients are moistened.

Fill those cups

Fill the muffin cups about 2/3 full to ensure that the muffins have room to rise and form a nice dome on top.
Bake the muffins in the centre of the oven for even baking.

Get the basic equipment

The equipment you need to ensure great baked goods includes a muffin tin, paper liners, mixing bowls and spoon, whisk, measuring cups and a cooling rack. A muffin tin is an essential piece of equipment for baking muffins. Muffin tins come in various sizes and shapes, but the standard size has 12 muffin cups. Furthermore, paper liners are great and can be used to line the muffin cups to prevent the muffins from sticking to the tin. They are optional but highly recommended as they make removing the muffins from the tin easier and help to keep the muffins’ shape intact.

Finally, after baking, it’s important to let your muffins cool down to avoid getting soggy. Place your muffins on a cooling rack to cool. Other optional equipment may include a grater if you are adding carrots, zucchinis, or other vegetables to your muffins, and a spatula for scraping down the batter bowl.

Don’t rush – let it cool

Let the muffins cool in the tin for a few minutes before removing them to prevent them from sticking to the paper liners or breaking apart. Furthermore, store any leftover muffins in an airtight container at room temperature for up to a few days, or freeze them for longer storage.

Basic muffin recipe:

Ingredients:

2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
1 cup milk
1/4 cup melted butter or vegetable oil
1 teaspoon vanilla extract
Optional: chocolate chips, blueberries, or other add-ins

Instructions:

Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease the muffin cups with cooking spray.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Whisk together the egg, milk, melted butter or oil, and vanilla extract in a separate bowl.
Pour the wet ingredients into the dry ingredients and stir until just combined. If you are adding any mix-ins, fold them in gently at this point.
Scoop the batter into the muffin cups, filling each cup about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
Remove the muffin tin from the oven and let it cool in the tin for a few minutes before transferring them to a wire rack to cool completely.