The Art of Baking Muffins

Muffins are quick and easy to make. A batch of fresh, aromatic muffins can be prepared, baked and served well within an hour.

The basic muffin-making technique is simple. Wet ingredients are mixed in one bowl and dry ingredients in another so as to evenly distribute the leavening. Some oil or melted butter is added to achieve the coarse, crumbly texture typical of most muffins. In some muffin recipes the butter and sugar are creamed for a finer texture. Adding liquids such as buttermilk, yoghurt, molasses and citrus juices also adds moisture and tenderness. Grains and brans are soaked and softened in liquid before being added to the batter.

Liquid and dry ingredients are combined just until the batter holds together; mixing should take no more than 15 seconds. Lumps and clumps are natural. The less the batter is handled the better. An overbeated muffin is tough, flat and overrun with tunnels. I like to mix my batter by hand because I can exercise better control over it. There is less risk of overmixing compared with using a food processor, which tends to run too fast.

Use all-purpose flour except when a recipe specifies otherwise. Pastry and cake flour produce muffins that are too soft to hold their shape. The classic formula for a tender muffin is two parts flour to one part liquid.

Fill muffin cups about three-quarter full for thin batter. For thick batter fill the muffin cups to the rim. Use a small ladle, large spoon or ice-cream scoop to fill the cups. Take heed; insufficient batter, or oven heat that is too low, can result in flat muffins. Too much batter on the other hand will cause the batter to spill over during baking and you may end up with lopsided muffins.

Muffin batter made only with baking powder can be mixed and kept in the refrigerator for up to three days. After the leavening and flour break down.

Muffins should be baked in the centre of a preheated oven. Baking them on the lower rack browns the bottom too much and baking them on the higher rack cooks the tops too quickly. The middle rack is your best choice for an evenly baked muffin.

Muffins are done when the tops are domed and dry to the touch and the sides have pulled away from the pan slightly. Alternatively, if a tester inserted in the centre of a muffin comes away clean, it is cooked. Muffins are best eaten the day they are baked, but they also freeze well.

The variety of muffins to choose from is staggering. They can be either sweet or savoury and you can take your pick of ingredients: bran, oats, blueberries, carrots, apples, bananas, yoghurt, chocolate or cheese. Grated cheddar has always been a favourite ingredient of mine in scones, cookies, bread and muffins. My kids love it as well.