Mimi's Huge Blueberry Muffins Recipe - Food.com (2024)

FAQs

What is the secret to high 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.

What causes the muffins to be tough, heavy or rubbery? A. Two things: too much egg and using a dark, nonstick pan. A large-size egg, about 1/4 cup, will give you the best results.

the science behind the muffin's rise

Muffins rise due to the expansion of gases, such as carbon dioxide, created by the interaction of baking powder, baking soda, or yeast (depending on the recipe you are using) with moisture and heat.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

High oven temperature. Bake your blueberry muffins at 400F. This way they will puff up immediately as they enter the oven.

Start the muffins at a high temperature. Start baking your muffins at 425F / 220C for 5 minutes, then, without opening the oven door, reduce the temperature to 350F / 175C. The super hot temperature at the beginning will activate the baking powder and give you a nice quick rise at the beginning of baking.

Over-mixing, therefore, can lead to cookies, cakes, muffins, pancakes, and breads that are tough, gummy, or unpleasantly chewy.

Ideal Muffin Cooking Temperature

That being said, the standard oven temperature for baking desserts like quick breads and muffins is commonly set to 350 degrees Fahrenheit. Setting your oven to this temperature will almost always produce a well-cooked muffin recipe.

Structure - although oil makes baked goods very moist and longer lasting than butter, for high rising baked goods that need more structure, like muffins, butter is a better choice.

Should you let muffin batter rest? ›

Rest the Muffin Batter

The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.

Jumbo Cupcakes and Muffins

These measure 2.5” (two and a half inches) at the bottom of the product.

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.

The largest muffin weighed 146.65 kg (323 lb) and was baked by Schär and NIP food in Milan, Italy, on 16 october 2015.

Start the oven on high

Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.

Place your cupcakes into a preheated 400 degree F oven, no matter what temperature the recipe calls for. Most cupcake recipes suggest 350-375 degrees F, which results in a flat top. When you increase the temperature, the edges of the cupcakes will solidify first, allowing the center to rise, creating a domed top.