HappyRainz’s Recipes

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How to make soft moist muffins? November 14, 2007

I saw this article on a website and I find it quite useful for people who wants to make soft and moist muffins.


Article is by Shiloah Baker

There is nothing like a tender, soft, moist muffin straight from the oven. The perfect muffin’s outside is never hard, and when pulled from its muffin paper or popped out straight from the muffin pan it comes out completely and easily. How in the world is this done?

There are some tricks to muffins that many recipes (or box instructions even) do not include.

The first trick is to NEVER use a hand mixer. Think of muffin batter as a tiny soft baby that can easily crush.

The best utensil for mixing muffins is a wooden spoon.

Make a well into the dry ingredients of the muffins and add the wet ingredients into

the “hole”. Gently fold the dry ingredients over and stir softly. NEVER stir the batter more than 20 times; count each turn of the spoon around the bowl as one, two, and so on.

It is okay to have some lumps in the batter. The object is not to rid the batter of the lumps, but to not over mix.

When putting the batter into the muffin tins, I like two methods. The first, method is to use a ¼ cup measuring cup. My other favorite method is to use an ice cream scoop with the sliding piece inside to easily push the batter out of the spoon and into the cup.


Frequently Asked Questions on Muffins November 9, 2007

Below are some of the frequently asked questions on muffins by Betty Crocker.  Just hope that it could help those people who are ready to make muffins.  Their website www.bettycrocker.com provide very good information on different recipes and ready answers to problem you are facing. 

Q. What causes the muffins to be tough, heavy or rubbery?
A. Two things: too much egg and using a dark, nonstick pan. A large-size egg, about 1/4 cup, will give you the best results.

Q. What causes muffins to be coarse in texture with large holes and peaked on top instead of rounded?
You’ll get these results if you mix the batter too much. Remember, you need to stir the ingredients together just until they’re moist. If the oven temp’s too high, you’ll have the same problem. Double-check the setting, or you may have to experiment a bit with baking time, especially if you think your oven temp isn’t quite accurate. Using a dark, nonstick pan will give you these results, too.

Q. What makes the muffins too moist?
A. Too much milk, especially if you’re using paper-lined baking cups, and not baking them long enough will give you muffins that are too moist. Be sure to measure ingredients carefully. To measure milk, place a liquid measuring cup on your counter, pour in the milk, bend down and check the amount at eye level. Bake the muffins for at least the minimum time given in the directions. If they’re not golden brown, continue baking, checking on them every minute to see if they’re done. You may have to experiment a bit with the baking time, especially if you think your oven temp isn’t quite accurate.

Q. What’s the problem when muffins don’t rise?
A. Three things will keep muffins from rising fully: not having the oven temp hot enough, not mixing the batter enough and using muffin cups that are too large. Start by heating your oven for 10 to 15 minutes before baking to bring it up to the temperature called for in the recipe. You may have to experiment a bit with the baking time, especially if you think your oven temp isn’t quite accurate. Be sure to mix the batter until all the ingredients are moist. And finally, use the size of muffin cup called for in the directions.

Q. Why are the sides and bottoms of my muffins dark when I use a dark or nonstick muffin pan?
Dark pans absorb heat better than shiny ones. To compensate for this, try reducing the oven temp by 25ºF when you use dark pans.

Q. How can I fill muffin cups evenly and be sure to get the number of servings specified on the package?
A. To fill medium-size muffin cups, use an ice-cream scoop or a 1/4-cup measuring cup. Fill them 2/3 to 3/4 full. This will give you muffins that are all a similar size and the number indicated on the package.

Q. Can I make jumbo muffins in medium muffin cups?
You’ll have to use a pan with jumbo muffin cups to make jumbo muffins. But you can make extra-large muffins in a medium muffin cup pan.

Q. Why do some muffin mixes call for vegetable oil?
Vegetable oil helps make muffins tender and moist.

Q. What can I substitute for the vegetable oil?
Instead of vegetable oil, you can use melted margarine, butter or shortening.

Q. In a muffin mix that calls for water, can I substitute milk?
A. We don’t recommend using milk instead of water because the milk can make holes in the paper liners or the sides of the muffins.

Q. Why are the muffins slightly sweet?
A. Muffins need a little bit of sugar to add flavor and tenderness and to keep them moist and fresh, even when they’re reheated. The sugar also makes them more tolerant to overmixing.”

Q. When preparing blueberry muffin mixes, why should I drain and rinse the blueberries?
A. If you don’t drain them, you’ll end up with blue-colored muffins! Also, draining helps keep excess liquid out of the batter.


Chocolate Chips Muffins

Chocolate Chip Muffins

I loves chocolate hence my first attempt on baking is Chocolate Muffins.  The first time turns out to be too hard after the muffins turn cold.  Muffins is always best eaten when it is hot, fresh from the oven.  Overnight muffins always don’t taste as good but i have tried fantastic muffins that bought from stalls and it still taste soft even after a night. Mmmm…. i guess that is their secret recipes. I am still finding a way to figure out.

Chocolate Chips Muffins ( Make about 6)

1) 1 Cup of Flour

2) 1/2 cup of sugar

3) 1/2 cup of Milk

4) 1/2 teaspoon of salt

5) 1 teaspoon of baking powder and 1/2 teaspoon of baking soda

6) 1/4 cup of butter

7) 1 egg

8) 1 teaspoon of vanilla essence

9) 1 1/2 tablespoon of unsweetened cocoa powder

10) 1/4 cup of choc chips.


1) Preheat oven to 190 degree c 

2) Sieve flour, baking powder, salt and cocoa powder together.

3) Cream butter & sugar until smooth.  Beat in vanilla and eggs one at a time.

4) Stir in the combined flour into (3)

5) Mix chocolate chips into the sugar mixture until combined.

6) Lay the muffin cups into the muffin tray and fill it until 3/4 full.  (You may sprinkle more choc chips on the top if you love more choc chips)

7) Bake for 20-25 mins.  Use a toothpick and poke the centre until it come out clean.