A good rise is crucial for light and fluffy muffins. There are several tricks you can use to get your muffins to reach new heights.
Use the Right Flour
All-purpose flour contains enough gluten to provide structure and rise to baked goods. Cake flour is too low in protein while bread flour can make muffins tough. All-purpose flour with a protein content of 10-12% is ideal for muffins. You can also use a blend of cake and bread flours to achieve the right consistency.
Don’t Overmix
Overmixing activates gluten and results in tough, dense muffins. Mix wet and dry ingredients just until combined, with a few lumps remaining. The batter should look thick and chunky. Overly smooth batter will cause muffins to peak while baking then sink as they cool.
Let Batter Rest
Allowing batter to rest for 10-20 minutes allows flour to hydrate and enables leavening agents to work. During this rest, gluten relaxes, creating a structure that can hold in air as the muffins bake. Cover the bowl with plastic wrap while batter rests at room temperature.
Use Enough Leavener
Leavening agents like baking powder or baking soda produce carbon dioxide bubbles that cause muffins to rise. Use the recommended amount – usually 1-2 teaspoons baking powder per cup of flour. Old baking powder won’t produce enough lift. Test it by adding a teaspoon to hot water – it should fizz vigorously.
Don’t Skimp on Fat
Fat tenderizes muffins, keeps them moist, and helps suspend air bubbles produced by leavening. Use the type and amount of fat specified in the recipe, like vegetable oil, melted butter, or yogurt. Avoid low-fat substitutes which decrease muffins’ rise.
Add Aeration Agents
Ingredients like sugars and eggs help aerate the batter. As air gets beaten into the batter, it expands upon baking. Granulated sugar is especially helpful for producing a good rise. Whisking the wet ingredients also aerates the batter.
Fill Cups Appropriately
Overfilling muffin cups prevents proper rising and gives muffins a domed shape. For standard size cups, fill liners 2/3 to 3/4 full with batter. For jumbo muffins, fill cups halfway. Use an ice cream scoop for quick, consistent scoops.
Bake at High Temperature
Baking at a hot temperature sets muffins quickly so the rise from leavening agents is trapped before gluten relaxes. Muffins baked at 400°F will be lighter than those baked at 350°F. Place muffin tin in the center of the oven for even heating.
Don’t Peek While Baking!
Opening the oven door frequently causes a drop in temperature that can make muffins fall. Bake for the minimum time, then check for doneness by inserting a toothpick. It should come out clean when muffins are ready. Allow muffins to cool completely before removing from pan.
Troubleshooting Poor Rise
If your muffins aren’t rising properly, review these common causes and remedies:
| Problem | Cause | Solution |
|---|---|---|
| Dense, heavy muffins | Overmixed batter | Mix just until combined |
| Tunnels or holes | Overmixed batter | Gently mix |
| Peaked, uneven tops | Batter is too thick | Add more liquid |
| Domed, muffin-top shape | Oversized batter in cups | Fill cups less full |
| Dense with sunk centers | Baked at too low temperature | Increase oven temperature |
| Fallen, sunken muffins | Old baking powder | Use fresh baking powder |
Conclusion
Achieving a good rise when baking muffins takes some technique, but is very attainable with the right approach. Accurate measurement, proper mixing method, adequate leavening, and suitable baking temperatures are key. With a little trial and error, your muffins will reach new heights in no time. Tall, domed muffins with an airy interior and tender crumb make all that effort worth it.