29 votes
Accepted

Can I half-bake muffins now, and then complete bake them the rest of the way a couple days later when I want them "fresh"?

There's a big difference between what's possible with bread and with muffins or cakes because bread is from a dough and the rest is a batter. Bread dough has a lot of structure to begin because of the ...
GdD's user avatar
  • 76.4k
18 votes
Accepted

Why does my English muffins package say to use a fork or fingers instead of a knife to open them?

If you cut it with a knife, you'll tend to get a very smooth surface. If you tear it open, whether by hand or with the aid of a fork, it'll tend to break on more natural places in the crumb, giving a ...
Cascabel's user avatar
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14 votes
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Meaning: muffins are "blind"

The same book has another use of the word blind with more explanation: Care has also to be taken that rolls are not allowed to prove too much, or they fail to retain the neat shape given at moulding, ...
GdD's user avatar
  • 76.4k
9 votes

Why does my English muffins package say to use a fork or fingers instead of a knife to open them?

What Jefromi wrote. Illustrated: Knife Sliced Fork Split For a muffin with spreads like butter and/or a jelly: the texture of the fork split muffin has nooks and crannys that many people prefer. ...
Paulb's user avatar
  • 2,802
6 votes

Can I half-bake muffins now, and then complete bake them the rest of the way a couple days later when I want them "fresh"?

We make the muffin batter, pour it into liners, and freeze in the trays. Thaw overnight, then bake as usual.
Joanne Hlina's user avatar
6 votes
Accepted

What are the dips in muffin/cupcake tins called?

Looking at Amazon listings and Wikipedia Cup seems to be the correct terminology, or at least the most common one. Alternative names I found are cavity and well, which also seem adequate. The paper ...
Duarte Farrajota Ramos's user avatar
5 votes

Do you add extra oil when replacing eggs in baked goods?

Eggs are about 10% fat by weight, a large egg is about 50g, so you would lose 5g of fat in the recipe per egg, which is just over a teaspoon of oil. Whether or not you add it depends on what you want ...
GdD's user avatar
  • 76.4k
5 votes

Cooking English Muffins Without Burning

After a discussion in chat with @FuzzyChef I decided that I was trying too hard to keep the dough dry. I wasn't using all of the milk (just a bit left over) and struggled a bit to get all the flour ...
Pete Becker's user avatar
4 votes

Basic Muffin Formula Range/Percentage

Michael Ruhlman, author of the book Ratio, suggests 2 parts flour, 2 parts liquid, 1 part fat, and 1 part egg (by weight). In the section on batters, provides a recipe which includes an additional 1 ...
Xander Henderson's user avatar
4 votes
Accepted

How can I bake muffins without an oven?

You can actually steam a lot of cakes. The basic idea is seal the cake pan tightly with foil (or even plastic wrap if your can handle the temperature) and then place it in your steamer insert/basket. ...
mroll's user avatar
  • 2,107
3 votes
Accepted

Do flax seeds lose their fiber if cooked?

A survey paper concluded, "Heating generally changes the ratio soluble to insoluble fibre." Both forms are good additions to your diet. The way the ratio change varies from source to source, and the ...
Joshua Engel's user avatar
  • 4,426
3 votes

Why did my green tea muffins turn black?

Reviewing HaroldMcGee and thanks to rumtscho's test, it seems to be more complex than just changing the pH environment. The culprit is still likely the banana content though. According to Harold ...
John Hammond's user avatar
  • 3,104
3 votes

Why did my green tea muffins turn black?

Your first step would be to stick to the recipe. pH changes are well known to interfere with plant pigments. Adding baking soda and vinegar can very well have interfered with something in the muffins, ...
rumtscho's user avatar
  • 139k
3 votes

Muffins are fluffy, but crumbly

It looks like you substituted fully a third of the total flour in the recipe with coffee flour. Admittedly I have never used (or even heard of) coffee flour before, but I bet it does not come out as ...
Lorel C.'s user avatar
  • 7,112
3 votes

How to triple the quantity of ingredients in order to make 12 standard sized muffins?

Triple means "three time". Multiply all the ingredients by 3. To double a recipe you would multiply everything by two. To halve a recipe you would divide all ingredients by two. (and so on)
BunnyKnitter's user avatar
  • 1,903
3 votes

How to prevent egg muffins sticking to non-stick muffin pan?

Non stick only goes so far, and eggs are some of the stickiest ingredients you can have. My advice would be if you can to heat the pans up first before spraying with oil and adding eggs, that way the ...
GdD's user avatar
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2 votes
Accepted

Muffin casing anomaly: detachment

Presumably the time in a humid bag moistens both the casing and the cake in contact with it. I would expect that what adheres to the casing is dried baked cake, and this has an effect similar to ...
dbmag9's user avatar
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2 votes
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Getting well domed muffins

The only thing the two sets of instructions disagree on is waiting to put the batter in. The high temperature, need for a thick batter and filling the muffin tins up are in both sets of instructions. ...
GdD's user avatar
  • 76.4k
2 votes

Basic Muffin Formula Range/Percentage

The most prototypical muffins I know are made from a pound cake batter, using the muffin method (mix all at once). That would be a ratio of 1:1:1:1 (flour, sugar, butter, eggs). If you subscribe to ...
rumtscho's user avatar
  • 139k
2 votes

How can I bake muffins without an oven?

If you have an option of 'convection' in microwave settings then you can adjust the temperature (in °C or °F) and hence use that as oven. Also cakes/muffins can be made in the same way, in microwave ...
Ojasvi's user avatar
  • 572
2 votes

How do you decide when to deviate from baking ratios?

As you asked more than one question here, I'm going to focus on the title: "How do you decide when to deviate from baking ratios?". And the answer is: when you want a different result. ...
Joe's user avatar
  • 80.7k
1 vote

How long will these vegan muffins last out of the fridge?

This is not a firmly answerable question, because shelf life of foods of any kind depends on many factors. Among them is the fact that the muffins can still be non-toxic, but taste terrible by ...
FuzzyChef's user avatar
  • 64.5k
1 vote

How can I bake muffins without an oven?

This is pure conjecture, as I've not actually tried doing this. Muffins are quickbreads, and as such, are fairly similar to cake. And there are a lot of recipes out there where people make cupcakes n ...
Joe's user avatar
  • 80.7k
1 vote
Accepted

When can I use a cake recipe to make muffins?

I can suggest two and a half ways to check. Muffins are closest to pound cake. The closer the base recipe to a pound cake (1:1:1:1 sugar:flour:eggs:butter by weight), the more likely that it will ...
rumtscho's user avatar
  • 139k
1 vote
Accepted

Discoloured white chocolate chips

This is a very easy fix. If you simply coat the chips in flour before adding them to the mix, and then gently fold them in, you should get no discoloration, and the chips will stay suspended and not ...
Ronald Bailey's user avatar
1 vote
Accepted

Shelf life of apples in muffins

The long cooking and high heat from the oven will definitively kill most of the bacteria and inactivate some enzymes present in the apple such as the famous polyphenol oxidase responsible for the ...
greedyscholars's user avatar
1 vote

How to prevent egg muffins sticking to non-stick muffin pan?

I was able to fix the problem simply by adjusting the heat and cooking time. I had been baking at 350 until they looked done (14 minutes), so I tried bumping up the temp to 400, but they still stuck ...
user21291's user avatar
  • 145
1 vote

Why does my English muffins package say to use a fork or fingers instead of a knife to open them?

Breaking bread with fingers and forking scones has its routes in Victorian and latterly Edwardian table etiquette. The proper etiquette is to break the bread with the fingers as a courtesy to your ...
Walt Reid's user avatar
1 vote

Why does my English muffins package say to use a fork or fingers instead of a knife to open them?

Because the whole point of English Muffins is the create nooks and crannies for the toppings to pool into, giving it a unique flavor and texture. You can't get that from slicing or tearing. Fork-...
LynnFisher's user avatar
1 vote

What to add if low-carb muffins don't rise and are crumbly

When swapping coconut flour for almond flour, you use only one third the amount. Coconut flour is EXTREMELY absorbent, so if you use one cup of almond flour, to swap with coconut flour would be one ...
LeeAnn Hively-Insalaco's user avatar

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