- 1 What is streusel topping made of?
- 2 Why are my muffins too crumbly?
- 3 What to do with crumbly muffins?
- 4 What is the secret to making moist muffins?
- 5 Why is my crumble topping not crunchy?
- 6 How do you keep streusel topping crunchy?
- 7 How can I make my muffins light and fluffy?
- 8 What do you add when muffin mix is too dry?
- 9 How do you fix sticky muffins?
- 10 What can I do with overcooked blueberry muffins?
- 11 How do you fix bland muffins?
- 12 How do you freshen stale muffins?
- 13 What happens if you add an extra egg to muffins?
- 14 Is butter or oil better for muffins?
- 15 What two textures can muffins have?
What is streusel topping made of?
Combine flour, brown sugar, cinnamon and nutmeg. Cut in 3 tablespoons butter with fork or pastry blender until mixture resembles course crumbs.
Why are my muffins too crumbly?
When flour is “scooped” into the measuring cup directly from the container, it compresses or becomes packed. This means you will be adding more flour than called for in the recipe. Margarine or butter may have been incorrectly measured. Too little fat will result in dry, less tender muffins.
What to do with crumbly muffins?
Just crumble the muffins (if they aren’t a big mess already!), mix them with eggs, milk, and sweetener, and bake! You can assemble a delicious dessert or breakfast in minutes. The next time you have a few leftover muffins turn them into something new.
What is the secret to making moist muffins?
Why muffins come out dry and crumbly The main cause of dry, hard muffins is over-mixing the batter and overcooking the muffins. So the the 3 simple secrets for beautifully soft and moist blueberry muffins are: use butter AND oil -butter makes things tasty but oil makes things moist. So use both!
Why is my crumble topping not crunchy?
You don’t use the right amount of butter: Not enough butter, and your topping will be a dry, floury mess. But if you feel your topping is still too dry and crumbly, (even for a crumble,) add a bit more melted butter, a tablespoon at a time.
How do you keep streusel topping crunchy?
Just bake longer with more turns for more crisp. The best Streusel calls for the same amount of flour and sugar, and the half of butter, for exemple in your recipe: 60 g butter, 120 sugar, 120 flour, and cinnamon, less butter is crispy Streusel, more butter is a soft Streusel.
How can I make my muffins light and fluffy?
Muffins use baking powder or baking soda, or both, to generate the “rise” that makes them light and fluffy. Use too little and they won’t rise enough, use too much and they will rise quickly and then collapse.
What do you add when muffin mix is too dry?
You can add a little more if the batter seems really thick and dry. Next, try adding a little fat. You don’t need much – maybe 2-3 tablespoons of butter – but this will help make the muffins lighter. Butter helps to hold the little air bubbles that expand while the muffins are in the oven and create that airy texture.
How do you fix sticky muffins?
You can also sprinkle some baking soda on a paper towel on the bottom of your container and then place your goods on top (just don’t do that to bare bottomed muffins so they don’t get baking soda on their bottoms, try to put them on a plate first. Lined cupcakes should be ok.) Baking soda naturally absorbs moisture.
What can I do with overcooked blueberry muffins?
If the muffins are overbaked enough to become dry on the inside, it’s possible to rescue them by using a wet glaze or a “soaker” syrup to soften the crust and moisten the internal crumb. Make a wet glaze by dissolving sugar in lemon juice, for example, or whisking icing sugar into milk.
How do you fix bland muffins?
Stuff them with jam, soak them in sherry and use for a fruit trifle, put honey over the top and stick them under the broiler for a minute, or–my personal favorite–frost them with Nutella.
How do you freshen stale muffins?
To revive your day-old muffins, sprinkle them with water, place in a paper bag, and pop in a hot oven for five to 10 seconds. The steam created by the water will restore moisture.
What happens if you add an extra egg to muffins?
Because emulsifiers hold water and fat together, adding extra egg yolks to the batter enables the batter to hold extra liquid and, consequently, extra sugar.
Is butter or oil better for muffins?
The texture of cakes made with oil is—in general—superior to the texture of cakes made with butter. Oil cakes tend to bake up loftier with a more even crumb and stay moist and tender far longer than cakes made with butter. Cakes made with butter often taste better than oil cakes.
What two textures can muffins have?
Muffins can have a bread-like or cake-like texture, depending on the method used to make them. The blending method can be used for muffins to produce a drop batter. The creaming method using solid shortening produces cake-like muffins.