How to Make the Best Morning Glory Muffins or Muffin Tops (2024)

FAQs

What is the secret to moist muffins? ›

Sour Cream or Plain Yogurt: Sour cream helps keep the muffins extra moist. If needed, you can use plain yogurt instead. Sugar: Use granulated sugar to sweeten these muffins. I used to use some brown sugar and some white granulated sugar, but brown sugar weighed the muffins down.

Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.

Invented in 1978 by chef Pam McKinstry, who owned Nantucket's Morning Glory Cafe, the original morning glory muffin contained grated carrots and apples, raisins, pecans, shredded coconut, and a hefty dose of cinnamon, all loosely held together by a fairly conventional American muffin batter.

The number one rule for successful muffins is: Don't over-mix the batter. Use a rubber spatula to quickly fold (gently stir) the liquid ingredients into the dry ones.

Can I use milk instead of water to make muffins? We recommend using water; however we know that some Makers prefer to use milk to make muffins. Keep in mind that using whole milk or a high-fat content milk may result in a denser texture. Use the same amount of whole milk as the water called for in the recipe.

Corriher, author of Bakewise, says its something else entirely. According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says.

Resting batter gives the gluten in that batter extra time to relax. When gluten relaxes, the rising agents you add to your batter can stretch better. That means those agents are ready to go once you pop them in the oven, and they can help the muffins fluff up even more.

FAQ About The Muffin Top. 1. What causes a muffin top? Muffin tops are caused by excess fat accumulation around the midsection, which can be influenced by factors such as poor diet, lack of exercise, hormonal changes, and genetics.

Best: Soozy's Grain-Free Match Green Tea Muffin

They're made with whole-food ingredients, including almond flour, whole eggs, and coconut cream. We love that they're a lower-sugar option and don't contain any artificial sweeteners. Plus, the almond flour keeps these low in carbs and high in fiber.

What ingredients prevent muffins from falling apart? ›

How do you keep muffins from falling apart? It's gluten. See, to a baker, gluten holds the whole world together.

Aside from its delicious taste and versatile use in various dishes, morning glory has numerous health benefits. It is low in calories (stir-fried morning glory calories are only about 45 per cup) but high in essential vitamins and minerals such as A, C, E, K, B6, calcium, iron, magnesium and potassium.

Overmixing is a common problem with muffins. First combine dry ingredients, mixing well. Then combine liquid ingredients, mixing well. Finally combine dry and wet ingredients, by hand, using only 15 to 20 light strokes.

If you're hoping to create extra moist muffins or aren't going to eat them for a while, consider using paper liners instead. Paper liners will help keep the moisture inside of the baked goods, allowing the muffins to remain fresher for longer.

Stop cooling your muffins in the pan

If you allow your muffins to cool down while they're still in the pan, they aren't actually cooling at all. Because the muffin tin just got out of the oven, it of course is still hot. This heat causes the muffins to continue baking, leaving you with a hard, dry breakfast.

First, prick the muffin tops all over with a toothpick. Next, pour your liquid of choice (e.g., milk or fruit juice) into a bowl, dip a pastry brush into it, and brush the tops of the muffins. The liquid will seep into the muffin's interior, soaking the crumb and softening the muffins, turning them as good as new.

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.