The Fresh Loaf

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How can I make my muffin recipe better?

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CoreyB's picture
CoreyB

How can I make my muffin recipe better?

I have this recipe I have tried and they are good texture but a little dry, they have some moisture but just dont taste like a dunken donuts or store bought muffin. Too bland dry. They have a little sweet taste to them but its not enough. Here is the recipe. They also have spots on the top that are nice and brown and there are the rising spaces in between that it seems its hardening on the top in places too fast. So its not equal.

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 mediun Egg
3/4 cup milk (I use 1/4 cup full cream)
1/3 cup vegetable oil
3/4 cup miniature semisweet chocolate chips

 

I preheat to 400 degrees and then drop to 350 after 3 minutes.

thanks for the help!

Antilope's picture
Antilope

add nutmeg and mace. For a more moist muffin, try replacing the milk, cup for cup, with plain yogurt.

Yerffej's picture
Yerffej

Corey,

Use the best ingredients that you can find, as it is not possible to bake great goods with less than great ingredients.  You do not say how long you are baking these so I cannot tell if you might be over baking them.  Personally, I would leave the oven at 400°F (non-convection) for the entire bake of about 20 minutes.

As for store bought muffins, they are almost always a mix of chemicals that produce a finished product unlike home baked goods.  Also they tend to be overloaded with sweeteners.  Our taste buds have been led astray for quite some time.

Jeff

gerhard's picture
gerhard

If you replace some of the sugar with honey it should feel a little more moist, if you see a commercial product that contains invert sugar syrup it is done for the same effect at lower cost.  The chocolate chips are they really chocolate chips or are they baking chips, chocolately chips or some other odd name usually have little or no flavour?  If you like raisins in muffins wash them with warm water and then soak them for several hours, also a good way to introduce other flavours such as rum.  

Gerhard

Darwin's picture
Darwin

I have found that if I let the batter rest in the fridge for several hours or overnight I get a much better rise & texture in the muffins.

golgi70's picture
golgi70

First things first you can replace most if not all of the oil with melted butter. That should really help the flavor.  Some could even be browned to really add flavor. 

You could add sour cream to help the dry. How much?  experiment. Start with maybe 4 tablespoons

real vanilla extract is a must in a chocolate chip muffin. 

some soft wheat, spelt,  or kamut flour in place of some ap would be a nice Change too

so much you could do those are a few ideas

josh

clazar123's picture
clazar123

Increase sugar to 3/4-1 cup-depending on how much sweeter you want them to be.

Increase eggs to 2 eggs-increases moisture

Increase salt to 3/4-1 tsp-to decrease blandness

Increase fat to 1/2-3/4 c oil or combo of oil and melted butter (for richness in flavor)-for moisture and crumb tenderness

I always like to add vanilla or almond flavor (real! not artificial) to baked goods.

Don't sub cream for milk-cream is mostly fat and not as much liquid. If you add cream, count it towards the fat content-like melted butter- and keep the milk as a liquid.

Mix only until all ingredients mixed-overmixing results in a tough muffin due to gluten development. Using cake flour will prevent this.

When you fill the muffin cup, let it sit on counter for 5-7 minutes (no more) before baking. This gives the baking powder time to dissolve but not disperse the gases. Double acting baking powder is good to use.

Mixing all the ingredients except the baking powder and sitting overnight is a great idea. Add the baking powder at the last minute and let sit 5 minutes before baking.

At Darwin-the muffins don't go flat after sitting for hours?

Adding yogurt, sour cream, applesauce, etc are all good ideas-just different recipes.

 

Darwin's picture
Darwin

When I was a chef we would mix the batter for breakfast muffins the night before (fruit, bran, corn etc.) and never had a problem.  Same for pancake & waffle mix.  I was a restaurant chef and not much on baking so I don't know why or if I did things the wrong way.  Any pastry chef want to correct me or add to the discussion please feel free.

gerhard's picture
gerhard

I agree we always scooped muffins around midnight and baked them so they came out of the oven around 5:30 never had a problem.

Gerhard

CoreyB's picture
CoreyB

instead of 3/4 cup of milk how about 1/2 cup of yogurt and 1/4 of buttermilk?

Antilope's picture
Antilope

are pretty much interchangeable. Use one, the other or both, they will result in a more tender crumb.

dabrownman's picture
dabrownman

it won't be any help most likely, Frank Zappa said i  Joe's Garage 'little green rosetta's will make your muffins taste bettah!  He died young..... probably the muffins killed him, but he sure could paint!

CoreyB's picture
CoreyB

How would they taste if I replaced the sugar with baking syrup? Like sugar syrup or corn syrup?

gerhard's picture
gerhard

Glucose only has about half the sweetness of sugar by weight unless you use high fructose corn syrup which is about equal in to sugar.  You where already thinking that you wanted more sweetness so this may not be your solution on the up side glucose is hydroscopic so it should help with your moisture concerns.

Gerhard