How do you make muffins puff up more?

To achieve tall, domed muffins, bake at 425°F (218°C) for 5 minutes , then lower the heat to 350°F (177°C) . This high initial temperature helps muffins rise quickly before the structure sets.

How do you keep muffins moist?

Use ingredients like oil, buttermilk, or Greek yogurt to retain moisture. Additionally, store muffins properly using airtight containers and paper towels to prevent drying.

Does egg help muffins rise?

Yes! Eggs act as a natural leavening agent , trapping air and helping muffins rise. They also contribute to structure, preventing muffins from collapsing.

Why are my muffins always flat?

Flat muffins are caused by old baking powder, overmixing, or incorrect oven temperature . Always preheat the oven properly and avoid opening the oven door too soon.

What makes muffins chewy?

Overmixed batter and excess gluten development cause muffins to become chewy. To avoid this, mix gently and use all-purpose flour instead of bread flour.

What temperature should I bake muffins at?

For the best rise, start baking at 425°F (218°C) for the first 5 minutes , then reduce the temperature to 350°F (177°C) for the remaining baking time.

What is the Secret to Fluffy Muffins?

Description

There’s nothing better than biting into a soft, fluffy muffin that melts in your mouth! Achieving the perfect texture isn’t just luck—it’s science. In this recipe, you’ll learn the step-by-step techniques, ingredient secrets, and baking tips to make bakery-quality muffins at home. Say goodbye to dense, dry, or flat muffins forever!

Ingredients

Dry Ingredients
- 2 cups all-purpose flour (spoon and level for accuracy)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sugar
Wet Ingredients
- 2 large eggs (room temperature)
- 1 cup buttermilk (or milk)
- ½ cup melted butter or vegetable oil
- 1 teaspoon vanilla extract
Optional Add-ins
- ½ cup chocolate chips, berries, or nuts

Instructions

Preheat & Prep:
Preheat your oven to 425°F (218°C) and line a muffin tin with paper liners.
Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Mix Wet Ingredients:
In a separate bowl, whisk eggs, buttermilk, melted butter (or oil), and vanilla extract until smooth.
Combine Wet & Dry:
Gently fold the wet ingredients into the dry ingredients using a spatula. Stir just until combined—don’t overmix!
Rest the Batter (Optional for Extra Fluffiness):
Let the batter sit for 10 minutes to allow the flour to absorb moisture, resulting in softer muffins.
Fill Muffin Cups:
Divide the batter evenly among the muffin cups, filling them ¾ full.
Bake with a Temperature Trick:
- Start at 425°F (218°C) for 5 minutes to create an initial rise.
- Then, reduce the temperature to 350°F (177°C) and bake for 12–15 more minutes.
Check for Doneness:
Insert a toothpick into the center—if it comes out clean or with a few crumbs, they’re done!
Cool & Serve:
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

✅ For taller muffins: Start baking at a high temp (425°F) for 5 minutes before reducing the heat.
✅ To keep muffins moist: Store in an airtight container lined with a paper towel.
✅ Fun Variations: Add citrus zest, cinnamon, or swap oil for Greek yogurt for extra moisture.
✅ Freezer-Friendly: Wrap individually and freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 17–20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Calories: ~210
Fat: 9g
Carbohydrates: 30g
Protein: 4g