The Art of Making Muffins

Oh, do you know the muffin man,

The muffin man, the muffin man?

Do you know the muffin man,

Who lives on Drury Lane?
Oh, yes I know the muffin man,

The muffin man, the muffin man.

Oh, yes I know the muffin man,

Who lives on Drury Lane.

- English Nursery Rhyme

What I know and The Secrets To Bake Real Muffins (yang menjadi!)

* The number one rule of muffin-making is don't over mix the batter unless

you want rock balls instead of muffins.

* If you're wondering which recipe to choose, note that less butter and sugar

in a recipe results in a bread-like muffin, while more butter and sugar

produces something closer to cake.

* Have all ingredients at room temperature. Please don't just take out from

the fridge and dump everything in the mixture bowl! Mix the dry ingredients,

whisk the wet ingredients, then use a spatula or wooden spoon to gently stir

the two together until everything is slightly moistened. Yes, there will be

lumps. Small lumps are okay...

* Add fruits, nuts, chocs chunks etc. after lightly combining the wet and dry

ingredients. Then give the batter one more light-handed stir and you're

done. Is the batter still thick and lumpy? That's exactly what you want.

* That thick, lumpy batter is best portioned out with a ladle or a ice cream scoop.

* We love muffin tops, dun we? Bake the batter in shallow muffin tins or

overfilled regular muffin tins. Even if you use paper to , a swap of butter or

olive oil on the top of the muffin tin will make muffin removal much easier.

* Position your oven rack in the middle of the oven for even heat distribution.

* Let muffins cool for a few minutes before turning them out of the pan.

* Muffins are best when freshly made, but for muffins anytime you want them. Wrap cooled muffins in plastic and freeze for up to two months. Thaw, still wrapped, at room temperature. You can get them out of the fridge and just reheat them in the oven, and frens, wallaa!