I made green tea muffins following the recipe here. I like my muffins moist and fluffy, so I added banana as suggested by the recipe and replaced half of the
Some muffin recipes incorporate sliced apples inside muffins. My question is, will these apple slices become either rancid or old-tasting inside the muffin whil
I have good quality non-stick mini-muffin pans that are in perfect condition, and I spray them very thoroughly with canola cooking spray. I don't have a proble
I found an interesting recipe and I would like to triple it in order to make 12 standard sized muffins. These are the ingredients and based on this recipe, it
I'd like to make something like pretzel buns/bites in a muffin tin. Could I just take a normal pretzel recipe, skip the rolling step, put the dough balls in the
I just made muffins, which turned out to have a great flavor and density, but are very crumbly. I followed this recipe, and made the following substitutions:
I've been using this recipe but I can't get the centers cooked without burning the outside. Does anyone have any suggestions? What am I missing? I cook the muf
I want to add a can of 100% pumpkin to my favorite bran/ww flour/oatmeal muffin recipe and think I may need to add a bit more dry ingredients. Picture of recipe
When baking rasberry and white chocolate muffins, the chocolate chips come out brown and discoloured on top and white in the middle. The taste of them is not af
I wanted to know what are the rules for using a recipe of a cake biscuit to make muffins. I understand I need to adjust the time of baking. Is there anything el
I usually use applesauce to replace eggs in muffins, but I realize that I am losing out on some of the fat that an egg yolk would provide. Should I add more oil
In the Big Man's Blog, there's a recipe for Banana Bread Muffins, which I'd love to make. The problem is the very first item below, since I have no oven. I have
I've just started studying baking ratios. I like to learn to cook/bake on Youtube, and as I've been analyzing alot of the cooking/baking ratios I notice that qu
This is inspired by those bake-it-yourself items I see in shops which are e.g. quite pale baguettes they expect me to throw into the oven for 10 minutes to end
I regularly bake bread but have just started baking muffins once a week. While I am enjoying following recipes, I enjoy experimenting and was wondering if there
Seems to be conflicting info on achieving well domed muffin tops. None seem to offer science based references. These two are good examples of
Preface: This relate to cupcakes, too. Also, by "casing," I'm referring to the paper wrapper that surrounds the base of the muffin and/or cupcake. For example,