Let's Talk: Muffins

Alas my dear readers, the long awaited discussion on muffins. Muffins are by far a classic American food. It is a go to for everything from the Sunday brunch table to a basket dropped off to welcome the new neighbors. Muffins are not only versatile in the occasions that they are consumed but also the mix-ins combinations that make recipes endless. Muffins are warm, fluffy, moist vehicles for not only flavor but also nutrition as well. Now muffins are apart of a category of baked goods known as "quick breads". It is my belief that a quick bread is a type of bread that doesn't need all of the proofing (or resting) and kneading (or punching and working) as a traditional bread (think sourdough). I also believe that any quick bread can be turned into a muffin and vice versa.All you need is to adjust the time and swap out the pans. So here are my tips to Muffin Magic (because we really don't need any Chinese fighting muffins).

• No Need to Freeze Us Out. In muffins it is always best to make sure your perishable items (eggs, butter etc.) are room temperature, this helps to create the fluffy texture.
• Pick Your Poison. In muffin recipes butter, shortening and even oil can be used as fats. Be advised oil causes moist muffins, butter helps with the fluffiness and shortening makes the muffins a bit softer
• Sift the Dry. Dry ingredients like flour, baking soda, baking powder, salt and whatever spices are added should be sifted to insure equal mixing and allow air in making the muffins light 
• Flour Your Mix-ins. I know this one sounds a little odd but trust me. Take a little flour ( think like 1/2 a teaspoon) and add it to your mix-ins it helps to prevent them from all sinking to the bottom causing an even distribution of goodies.
• Always Spray Your Pan. Learn from my mistakes guys even if the pan's nonstick spray it with some nonstick cooking spray or put a little oil on a paper towel and wipe out each cup. Remember these aren't cupcakes so there's no need for paper liners
• Get the Scoop. You know that ice cream scoop you never use? Use it to measure out batter. With a standard 12 slot muffin pan I like to fill it between 1/2 way up and 2/3 of the way up the cup.
• Let It Rest. As I will say with anything requiring flour or batter at all for that matter, let the batter rest for about 30 minutes before scooping. This allows the flour to relax so that you don't get tough muffins. I usually stick my batter in the fridge to rest this allows the fat to cool back down and helps create good texture in the oven.

Now before I continue I feel required to tell you guys that there are 2 methods to use for making muffins. The first is more general baking method and can be used in almost all baking and is excellent for all beginning chefs. The second method is a bit more complicated but also is used in other cooking techniques like making pasta.This method is great for advanced chefs

• Method #1
• When it comes time to combine both portions of the muffin batter ( the wet ingredients and the dry ingredients) add the dry mixture in in thirds mixing after each addition to insure that the dry ingredients are well incorporated. (make sure to mix the wet ingredients in a big bowl so that there's space for the entire batter)

• Method #2
• When it comes time to combine the wet and dry ingredients, make an empty space in the center of the dry ingredients(this is called a well) and add the wet ingredients all at once to the hole. Then use a flat rubber spatula (like the ones you use to scrape the cookie dough bowl) and bring the ingredients on the bottom up to the top using a scoop and flip method (this is called folding). It should  take about 10- 15 of these to get the dry and wet ingredients combined. Remember to constantly turn the bowl.
• This method makes sure the batter isn't over worked. Here the dry  ingredients go in the bigger bowl

Whatever method you choose let me know how it goes for you I'm thinking of doing the demo Tuesday enjoy!

Ta for now,
TDC