How to Bake Extra Tall Bakery Style Muffins Option
May 30, 2024 16:52:05 GMT -5
Post by Honoria on May 30, 2024 16:52:05 GMT -5
How to Bake Extra Tall Bakery Style Muffins
Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins.
It makes them more moist, tender, and TALLER!
It’s very similar to chilling cookie dough, which if you know me you know I’m obsessed with chilling cookie dough. Think of it like marinating.
By chilling the batter, the starch in the flour is able to absorb more moisture, resulting in a more tender muffin.
It also thickens the batter without drying it out, which helps encourage beautiful tall muffin tops without a crumbly or cakey texture.
The flavors intensify and improve as well!
Directions for Overnight Resting
After mixing your batter, simply cover and chill in the fridge overnight before baking. No need to bring to room temperature before scooping into your muffin tin and baking.
I prefer to rest the batter in one bowl instead of portioning out the batter into the muffin tin, then chilling. I believe the latter is more likely to dry out the batter and it doesn’t allow the flavors to meld together as nicely.
Look at the pictures above to see just how much this technique improves the height of the muffins. But what you can’t see is how much more tender they are!
Before Overnight Resting Batter, Check Your Baking Powder
Double-acting baking powder is necessary when chilling batter. Double-check your container, especially if using aluminum free!
Aluminum-free baking powders primarily react only with liquid and not with heat, which makes them react more quickly to your batter than most double-acting powders. With aluminum-free baking powder, you will need to bake your muffins right away, as the longer you wait, the less rise you’ll get.
However, if you use a brand like Argo, which is aluminum-free but double acting, you’re good to go!
Does This Work For All Muffin Recipes?
This will work for all muffin recipes containing baking powder as the leavener.
Baking powder is double-acting so it activates upon being mixed with liquid and when it hits the heat of the oven.
Baking soda only acts upon being mixed with something acidic (like brown sugar). The baking soda in the batter will lose strength the longer it sits before being baked.
You can chill batter containing both leaveners in the fridge if you’d like to get a jump start on breakfast or brunch the night before, but you’ll likely lose a little browning on the muffins while they bake.
If you’re curious about learning more about baking soda vs. baking powder, click here!
For Fruit Muffins (such as berries, apples, etc.), Should You Add the Fruit Before or After the Overnight Chill?
Add fruit to the mixture just before baking.
The juice of your fruit will more than likely bleed into your muffin if you put it in too early.
To prevent your fruit from sinking to the bottom, spoon a little bit of plain batter (before adding in the fruit) to the bottom of each muffin cavity. Then, mix in the fruit to the batter and spoon it into each cavity.
Does this Technique Work for Cupcake Batter?
I don’t believe it will work quite the same for all cupcake recipes.
Most muffin batters are quick breads, meaning there’s no creaming of butter + sugar.
In muffins, there’s usually only baking powder. Baking powder is double acting, meaning it activates upon mixing with moisture and then again upon the heat of the oven.
For recipes only leavened with baking soda, which loses efficacy over time if it’s not baked immediately, this technique likely wouldn’t work as well.
Option #2: High to Low Baking Temperatures
The idea here is to start the muffins in a very hot oven for just a short amount of time. This activates the baking powder and allows the muffins to shoot up in height quickly. We then turn the heat down and continue to cook for longer. This is done to avoid over-browning and overbaking.
side-by-side comparison of control muffins vs muffins baked from a high to low temperature
Directions for High-to-Low Temperature Muffin Baking
Start off by baking for 5 minutes at 425°F, then turn the temperature down to 350°F and continue baking for 15 to 18 minutes. T
hese muffins were beautifully tall, attractive, moist, and soft.
This technique is great if you have a thick muffin batter, don’t have the time to allow your batter to rest overnight, and you trust your oven.
This one isn’t my personal favorite because I find it annoying to mess around with the oven temperature while it’s baking. Not to mention if your oven is unreliable, this can be a challenging tip to follow.
Or… if you’re like me and forget to turn the oven back down, this technique is a bit traumatizing when you accidentally ruin a batch of muffins!!
That’s why in my Ultimate Muffin recipe, I prefer to bake at 400°F the entire time. You get more height than a lower temperature, just enough browning for slightly crisp buttery edges, but no risk of forgetting to turn the oven temperature down.
Option #3: Fill Your Muffin Tin Cavities with More Batter!
Many muffin recipes instruct you to fill your muffin tin cavities two-thirds full. If you want taller muffins, fill three-quarters full or even all the way to the top of the pan.
You may have less yield, but they’ll look more like beautiful bakery-style muffins with more distinct muffin tops.
This works especially well with muffin recipes that yield 15 muffins. I’ll typically just split that batter between 12 muffin cavities in a standard pan. Then add a minute or two to the baking time to ensure they cook through.
If you try this with a recipe that yields 12 muffins, you may only get 9 – but they’ll be beautifully tall!
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