Start with ingredients at room temperature – eggs, milk, etc.
Take care not to over mix the batter; use a flexible spatula to gently fold ingredients together.
Batter should be stiff enough to hold a spoon upright; if it seems runny, gently fold in a few extra tablespoons of flour.
Use the freshest spices as possible when they are required.
Grease the entire muffin tin, not just the holes. More often than not, the muffins expand over the sides, and if those sides have not been properly greased, you’re going to run into trouble when you try to remove the muffins.
Fill muffin tins three-quarters full; the tops are the best part, so don’t be shy with the batter.
Slide a baking sheet under the muffin tin to help prevent the bottoms from getting too dark in the oven. This also helps with cleanup in case there is overflow.
Take care not to over-bake the muffins.
Allow muffins to cool in the pan at least 10 minutes before removing them, especially if they contain soft fresh fruit.
Enjoy them fresh. If you must, freeze them, although I prefer to freeze the batter (without add-ins), then thaw overnight in the refrigerator and bake the muffins fresh in the morning.
I am just going to try out a new recipe with fresh raspberries since they are in season so I will post the recipe and picture later!
Lori Tinella
Happy Baking!!
Little Chefs
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