What is the perfect muffins? Perfect muffins are not overly sweet — muffins are not cupcakes. They have a fluffy texture and golden brown domed tops. They’re best served warm because cooling tend tho make them dry out.
Don’t overmix thz dough: Overmixing results in a tough texture. Make a well to help the dry and wet ingredients incorporate quickly.
Whisk the wet: Homogenize the wet ingredients so they will blend quicker with dry ingredients. Eliminate extra cups to clean by measuring the buttermilk directly unto a 2-cup measure. Then add the remaining wet ingredients and whisk away.
Embrace lumps: Stir together wet and dry ingredients just until combined. The butter will be thick and lumpy and even have a few small bits if flour. Muffin dough needs a rough texture to remain fluffy.
Gently fold: Use a light touch to incorporate any mix-ins. Work in nuts or fruit with a wooden spoon just until evenly distributed to keep from overmixing.
Don’t overfill your muffin tins: Use a large spoon or ice cream scoop to fill muffin cups about three-fourths full. Muffin will swell like a souffle so this will ensure rounded tops that won’t spill over the tin.
Let cool completely: Allow muffins to cool in the pan 5 minutes before removing. They can break apart if you remove them too quickly. On the opposite, leave them in too long, and they can become soggy.
Check the doneness: Slightly rounded golden brown tops and firm edges are signs that your muffins are done. Insert a toothpick in the middle of one of the muffins to double-check. If it comes out clean, they’re ready!
(Picture by Whitney, Creative Commons)
