Baking the Perfect Muffin
Bottoms Up!
If you’re not using paper liners, it’s important to grease only the bottoms of muffin cups so the muffins release easily after baking. Muffins will rise better and more evenly during baking if you don’t grease the sides. The batter can then cling to the sides as it rises. Grease the bottoms with shortening, applied with waxed paper or paper towel, or spray with non-stick cooking spray, taking care to keep spray off sides.
Cool Down!
Right after taking the muffins out of the oven, they should cool for about 10 minutes in the pan on a rack. If they’re removed from the pan right away, they may break apart because they’re fragile when hot. In addition, if the muffins are baked without liners, the cooling time gives them a chance to release slightly from the sides of the pan. Don’t let them cool too long in the pan, however, or they won’t release as easily.
Peak Performance!
A properly baked muffin should have a gently rounded crown. Overmixing can cause muffins to peak. If the batter is mixed too vigorously or too long, the flour’s protein becomes active and gluten develops. While gluten is desirable in yeast breads, it should be avoided in all other baking. Telltale signs of overmixing include dunce-cap peaks and large holes or tunnels inside. Irregular holes in muffins are the result of uneven release of gasses in the batter, caused by improperly mixing the dry ingredients. Mix flour, salt and leavening ingredients thoroughly, preferably with a whisk. When wet ingredients are added to dry, stir minimally, just until blended.
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