Muffin questions
07-04-2010, 11:30 AM
#1
Senior Member
Thread Starter
Join Date: Apr 2010
Location: Colden, NY
Posts: 348
Help! Why don't my muffins rise? Oh they rise to the top of the muffin cup & then spread over the top of the pan. I make great cookies & yeast bread but so far the muffins have won our battle! Little buggers! They taste yummy but they look yucky. I bake for other people and sales etc. so they have to look good & taste good. HELP!!!!
07-04-2010, 11:34 AM
#3
Super Member
Join Date: Apr 2010
Location: Southern Illinois
Posts: 3,672
I am nobody's baker, but they sound too thin. I have made muffins in the past and the batter was thick. Try again reducing your liquids. If you are adding extras like bananas or applesause it could be the liquid content. Happy baking, but you keep them over there, my butt is already too big, that is why I don't bake.
07-04-2010, 11:41 AM
#4
Senior Member
Join Date: May 2010
Posts: 461
Are you over mixing them? Or maybe not putting enough batter in each muffin cup? Fill each one 3/4 of the way. When you make muffins, mix your dry ingr. in one bowl, and your wet in a seperate one. When you mix the two together, mix just untill the dry ingr. are moist. Small lumps of flour are ok. Also, check your oven temp. If it's to low, they won't rise as much. Good luck.
07-04-2010, 11:47 AM
#6
Super Member
Join Date: Jan 2007
Location: Crystal River Florida
Posts: 9,785
Originally Posted by JJs
should I share my mother's best muffin recipe?
Most muffin recipes make yucky muffins - flat, damp (for lack of a better word) muffins...
these rise above the pan in beautiful peaks...
let met know...
Most muffin recipes make yucky muffins - flat, damp (for lack of a better word) muffins...
these rise above the pan in beautiful peaks...
let met know...
07-04-2010, 11:58 AM
#8
Banned
Join Date: May 2009
Location: LA - Lower Alabama
Posts: 888
©Mary SC Muffins
preheat oven to 400 and either grease muffin pan or spray with 'Pam'
2 C self-rising flour
½ C sugar (splenda can be substituted but the texture is not quite the same)
1 egg
¼ C cooking oil
1 C milk
mix dry ingredients, add the rest, mix - don't over mix but don't count or get paranoid about it
you can add blueberries for blueberry muffins, or a couple spoons cocoa for chocolate muffins, etc
spoon into muffin pan - equal amounts blah blah makes 12
about 25 minutes at 400 but check around 20 minutes to make sure they don't get too browned...
My mother made this one up because she said she didn't like most muffin recipes because they always said not to mix the ingredients.
preheat oven to 400 and either grease muffin pan or spray with 'Pam'
2 C self-rising flour
½ C sugar (splenda can be substituted but the texture is not quite the same)
1 egg
¼ C cooking oil
1 C milk
mix dry ingredients, add the rest, mix - don't over mix but don't count or get paranoid about it
you can add blueberries for blueberry muffins, or a couple spoons cocoa for chocolate muffins, etc
spoon into muffin pan - equal amounts blah blah makes 12
about 25 minutes at 400 but check around 20 minutes to make sure they don't get too browned...
My mother made this one up because she said she didn't like most muffin recipes because they always said not to mix the ingredients.
07-04-2010, 05:58 PM
#10
Super Member
Join Date: Feb 2009
Location: South central Nebraska, US
Posts: 5,367
All these hints are good to try. Another thought might be to make sure that you're not greasing the top of the muffin pan. This combined with too thin a batter and too full cups might be the problem. Just my thoughts. :-D
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