Muffin Magic


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Tips and techniques to bake the perfect muffin! Great for any 4-H group or beginning baking class.

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Muffin Magic

  1. 1. Know how. Know now. 1
  2. 2. DID YOU KNOW: Muffins are smaller versions of quick bread and are often moister, richer, and sweeter than scones or biscuits. 2
  3. 3. Muffins are usually baked in muffin tins from a batter made from all-purpose flour, sugar, baking powder/soda, eggs, fat and milk. 3
  4. 4. Muffins can be topped with dried or fresh fruits, nuts, chocolate, extracts, herbs and spices, cornmeal, bran, oats or whatever sounds good! 4
  5. 5. DID YOU KNOW? There are two types of muffins! Bread-like muffins have less sugar and fat. The fat is usually oil or melted butter and you stir to mix. Cake-like muffins have more sugar and butter. The butter is at room temperature and is creamed with the sugar for a more tender crumb. Both are DELICIOUS! 5
  6. 6. Muffin Mixing Method  Combine dry ingredients in one bowl, mixing well. If you didn’t mix them before combining with the liquid ingredients, when baked, the muffins will likely get elongated holes (tunnels) inside  Combine wet ingredients in another bowl, mixing well 6
  7. 7.  Combine the dry and wet, by hand with a wooden spoon, just enough to blend - DO NOT OVERMIX.  Only 10 to 15 strokes are needed to moisten the ingredients and the batter should be still lumpy - don't try and smooth it. The lumps will disappear when the batter bakes. When lifted with a spoon, the batter should break and separate easily. 7
  8. 8. Form and bake immediately in a wellpreheated oven. But be careful! DO NOT OVERBAKE. 8
  9. 9. Cake Mixing Method Using the same method as mixing a butter cake batter, the butter and sugar are creamed together. 9
  10. 10. The higher sugar and fat content in this type of muffin act as tenderizers by minimizing gluten. This makes a richer cake-like muffin with a softer crumb. 10
  11. 11. 1. The butter (room-temperature) and sugar are creamed together. 2. The eggs are mixed in. 3. The wet and dry ingredients are added alternately. 11
  12. 12. 4. Batter will look smooth. DO NOT OVERMIX. 5. Form and bake immediately in a wellpreheated oven. 6. DO NOT OVERBAKE. 12
  13. 13. If any muffin batter is over-mixed, it will not easily rise in the early part of the baking. This results in a lighter slick crust with a duller appearance, a top which is not rounded but has peaks, and tunnels or holes through the center of the muffin. 13
  14. 14. Muffin Pans  For better baking, use shiny muffin pans for  golden and tender muffin crusts. For easy baking and easy cleanup, use greased paper baking cups preferably when the batter is cake-like (thinner batters). 14
  15. 15.    Batter can be spooned or poured into the pan and be careful not to stir while putting it in. However, take the guesswork out of filling muffin cups by using a spring-handled ice-cream scoop! Scoops marked with a No. 20 or 24 get most muffin cups about 3/4 full -- the amount you need for the rounded tops you want. 15
  16. 16. And then, EAT! 16
  17. 17. 4-H is a learning experience. Make it a positive one! 17
  18. 18. Resources 1. 4-H Foods Judging Guide Adapted and Revised Edition, University of NebraskaLincoln Extension, 2012. 2. 2007 4-H Judges Training: Fairs, Fun and Food Safety, Amy Peterson, MS RD, Extension Educator and Nebraska 4-H Foods Superintendent. 3. Judges Guide for Foods and Nutrition Exhibits, Kansas State University Agricultural Experiment Station and Cooperative Extension Service, 2001. 4. Judges Training 2005 Food Safety for 4-H Judging, Quick Loaf Bread Evaluation, Sam Beattie, Food Safety Extension Specialist, Food Science and Human Nutrition. 5. Food Safety Recommendations for Acceptable Fair Exhibits, Kansas State University Agricultural Experiment Station and Cooperative Extension Service, 2001. 6. 2006 State Fair Foods FAQ, Iowa State Extension, 2006 18
  19. 19. Know how. Know now. 19