Looking for a good Muffin Base recipe


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I don't know if this would be the right place to ask this, but I've been trying out different muffin recipes lately and none of them have impressed. Does anyone have a good fall back muffin base recipe that they'd be willing to share with me?
 
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I don't know if this would be the right place to ask this, but I've been trying out different muffin recipes lately and none of them have impressed. Does anyone have a good fall back muffin base recipe that they'd be willing to share with me?

Muffin is a pretty general description.

A bran muffin is going to be very different from a blueberry muffin because bran is going to absorb a significant amount of liquid. So a bran muffin will have around 120% milk to flour. Where is some thing like a blueberry muffin will have about 60% - 80% milk to flour.


You can make your own muffin base; these are the typical baker percentages. You can experiment with the percentages to come up with a base you like.

100% all purpose flour
4% leavening (baking powder, baking soda or combination of both)
1.5% salt (not table salt)
66% - 76% granulated sugar
40% fat (Oil, melted butter or combination of both)
35% whole eggs
1.5% vanilla extract
60% - 80% buttermilk or milk
65% - 80% add ins (blueberries, cranberries, whatever)

To use bakers percentages calculate all your ingredients based on the weight of the flour.

You need about 260 g - 300 g flour 12 muffins.

leavening is 4%. So let’s say you’re going to use a combination of baking powder and baking soda

baking soda 3%
260 x .03= 7.8g

Baking soda 1%
260×.01 = 2.6g

salt 1.5%
260 x .015 = 3.9g

sugar 70%
260 x .70 = 182g

You get the idea.

Muffins are mixed using the muffin method;

all dry ingredients are mixed together

all wet ingredients are mixed together

then the two are quickly combined but not over mixed


Generally you want to bake at a higher temperature 375°F (190°C) for about 18 to 20 minutes

I actually start my muffins in a 425° oven five minutes then drop the temperature down to 325°F.

streusel topping is made of following

100% - 140% unsalted butter, cold
100% granulated sugar
100% almond flour
100% pastry flour
.05% salt
.04% cinnamon


80g - 114g unsalted butter
80g granulated sugar
80g almond flour
80g pastry flour
4g salt (not table salt)
3g cinnamon
 
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rebaked the same batter , except that batter had been chilled for 4 hours.
Baked at 190C for 18mins.
Pan: USA pans. but the bakewell muffin pan - so each muffin was scooped with #40 disher.
top still a little gummy even though toothpick was clean.
bottom a little too dark.
i was baking on lowest shelf in tiny oven.
might try baking on 3rd shelf for the next batch of batter.


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rebaked the same batter , except that batter had been chilled for 4 hours.
Baked at 190C for 18mins.
Pan: USA pans. but the bakewell muffin pan - so each muffin was scooped with #40 disher.
top still a little gummy even though toothpick was clean.
bottom a little too dark.
i was baking on lowest shelf in tiny oven.
might try baking on 3rd shelf for the next batch of batter.


View attachment 3844
View attachment 3845View attachment 3846View attachment 3847

Nothing wrong with those, they're not too dark on the bottom.
You can get different results by baking them without paper cups, grease and flour the mold.
 
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