Basic Muffin Batters Using Two Mixing Methods

Muffin #1*

Method: Muffin

Quantity: Approximately - 8 Large Muffins – 16 Small Muffins

Oven Temperature & Cooking Time: 400ºF — about 20-30 minutes

Equipment

Scale

Timer

Whisk - to blend dry ingredients and beat liquid ingredients

Measuring spoons, cups, and liquid measuring cup

Mixing bowl with paddle attachment

Muffin Tins and liners

Cooling Rack

Formula

Ingredients U.S. Metric Volume %

AP Flour 10 oz. 300 g 2 cups 100

Sugar 5 oz. 150 g ¾ cups 50

Baking Powder 5/8 oz. 18 g 1 tbsp. 6

Salt .125 oz. 4 g 1 tsp. 1.25

Eggs (beaten) 3 oz. 90 g 2 30

Milk 7 oz. 210 g 7 oz 70

Vanilla Extract ¼ oz. 7 g 1 tsp. 2.5

Butter (melted) 4 oz. 120 g 1 stick 40

Total weight 1 lbs. 14 oz. 8 97.75 g 299%

Procedure:

  1. Add all dry ingredients to a bowl and mix well using a whisk.

  2. Add all liquid ingredients to a bowl and mix well using a whisk then add it to the dry ingredients and mix just until all the dry ingredients are moistened.

  3. Fill each muffin tin ¾ full.

  4. Bake at 400ºF for about 20-30 minutes.

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Muffin #2*

Method: Creaming Method

Quantity: Approximately - 8 Large Muffins – 16 Small Muffins

Oven Temperature & Cooking Time: 400ºF — about 20-30 minutes

Equipment

Scale

Timer

Whisk - to blend dry ingredients and beat liquid ingredients

Measuring spoons, cups, and liquid measuring cup

Mixing bowl with paddle attachment

Muffin Tins and liners

Cooling Rack

Formula

Ingredients U.S. Metric Volume %

Butter 5 oz. 125 g 5 tbsp. 50

Sugar 6.5 oz. 165 g ¾ cups 65

Non-Fat Milk Solids 3/4 oz. 18 g 2 tbsp.

Salt 0.125 oz. 3 g 1 tsp. 2.5

Eggs (beaten) 4 oz. 75 g 2 30

Cake Flour 10 oz. 300 g 2 ¼ cups 100

Baking Powder 0.5 oz. 15 g 1 tbsp. 5

Vanilla Extract ¼ oz. 6 g 1 tsp. 2.5

Water 7.5 oz. 120 g 1 stick 40

Total weight 2 lbs. 2 oz. 851.75 g 340%

Procedure:

  1. Add the fat, sugar, salt, and milk powder (if used) to a mixing bowl.

  2. Using a paddle attachment, cream mixture until light and fluffy.

  3. In a separate bowl sift in the flour, baking powder, and any other dry ingredients.

  4. Add all the liquid ingredients to another bowl and stir to combine.

  5. Add the eggs to the creamed butter mixture in 2 or 3 stages until the eggs are incorporated. Scrape down the sides of the bowl after each addition.

  6. Once the eggs have been incorporated, begin by adding a 1/4 of the dry ingredients until it has been incorporated. Then add 1/3 of the liquid ingredients until they are incorporated. Repeat these steps scraping down the bowl after each addition until all of the dry and wet ingredients have been added.

  7. Fill each muffin tin ¾ full.

  8. Bake at 400ºF for about 20-30 minutes.

Having all your ingredients at room temperature will increase volume in your baked goods. Also, an important thing to remember is not to over mix your batter. It will cause the eggs in the batter to deflate making your product denser.

*Adapted from Wayne Gisslen: Professional Baking Fourth Edition (2005, 701p) ISBN: 9780471464273

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