How To Make Really Moist Muffins

How To Make Really Moist Muffins

A perfect muffin simply means really ultra soft, ultra moist and very tender muffins baked right off from any oven. A great tasting muffin should not have a tough or hardened exterior, once its pulled straight off any muffin mold or paper it should easily and completely come off naturally. But how do you create this?

Below are a few tips and tricks in achieving these kinds of muffins.

First tip would be to not use any hand-held mixers. Visualize a muffin as any new born baby. It’s tiny and soft which means it may be crushed really easily, so you have to be extra careful in handling your muffin mixture. Use wooden spoons instead when mixing them; this would serve as your best tool.

Create a small well in the middle of your dry item mix then add in all wet items or ingredients inside the well. Gently and slowly fold or incorporate your dry items very carefully then stirring them really softly. Make sure that you don’t stir your muffin mixture for over twenty times by counting every turn of your wooden-spoon around your bowl.

If your batter is lumpy, it’s perfectly fine that way because a smooth batter will mean that you might have over mixed your batter and they’ll not be perfect muffins anymore.

Next, after we have done with our batter, we go on to putting the mixture onto muffin molds or cups. I have two preferred methods. One includes using a 1/4 c measuring tool. Second would include using the scoop of ice cream which is easier to use because of its sliding feature which makes putting your muffin mix onto the molds really easy.

Chunky Blueberry Muffin

You can use either frozen or fresh blueberries – whichever is available.

2.5 c flour (all purpose)
2.5 tsps baking powder
1/2 c sugar
1/4 tsp salt
2 medium-sized eggs; lightly beaten
2 tbsps flour (all purpose)
1/2 c margarine/butter; melted
1.5 c blueberries (frozen/fresh); rinsed clean
1 c buttermilk
Sugar (to top)

First, sift together 1/2 c of sugar, salt, baking powder & flour. Create a hole or well within the middle part of your sifted ingredients. Then gradually add in some melted margarine or butter, buttermilk and beaten eggs. Blend and fold them until they reach a moist consistency. Blend in berries together with the 2 tbsps of flour, and then fold in berries to your mixture.

Grease your muffin molders or cups, then scoop about two thirds full of batter and place the mixture inside your muffin molders or cups. Sprinkle individually with some sugar. Then bake them up to 400 deg. within the next twenty to twenty five minutes.

This makes about eighteen to twenty four muffins which are absolutely delicious.