43 Unexpected Muffin-Tin Recipes You've Never Tried (2024)

FAQs

How to make muffins without a muffin tin? ›

Take any basic batter, from brownie batter to cake batter to muffin batter, and spread it onto a parchment-lined (or well-greased) sheet pan with high edges. Bake until just set and golden on the edges, then remove from the oven and let it cool.

What causes the muffins to be tough, heavy or rubbery? A. Two things: too much egg and using a dark, nonstick pan. A large-size egg, about 1/4 cup, will give you the best results.

Allowing them to cool slightly in the pan before removing them will help keep them from falling apart. This being said, you only want to leave them in the pan for a short amount of time—about five minutes. Any longer, and you run the risk of your muffins going soggy as they cool off.

You can use alternative items such as ramekins, silicone baking cups, or even a regular baking sheet lined with parchment paper to bake muffins without a muffin tray.

Making Cupcakes Without Liners

While sticking is a bit of a risk, you can always spray down your muffin pan and bake the cupcakes as normal. (Baker's Joy is a good product to consider using.) Make sure to evenly coat each and every cup, and to coat not only the base but also the sides of the cup.

You can. I did for years, still do when I make corn muffins. You must grease the cupcake muffin/cupcake pan well. For corn muffins I just grease, for cupcakes I grease and flour.

Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER! It's very similar to chilling cookie dough, which if you know me you know I'm obsessed with chilling cookie dough. Think of it like marinating.

We recommend using water; however we know that some Makers prefer to use milk to make muffins. Using milk can change the texture of the muffin to be more like a cupcake.

Having eggs, butter, and milk at room temperature helps them form a smooth mixture that traps air and expands when heated in the oven. That expansion makes your muffins fluffy and light. Room-temperature butter should indent easily when you press it.

Why do my muffins fall when I take them out of the oven? ›

When the cell structure doesn't set, the air spaces created by the leavening in the recipe collapses, causing the muffin to sink. Oven temperatures vary over time. To insure the correct temperature each time you bake, always use an oven thermometer. The oven temperature in the recipe may not have been hot enough.

Muffins are great, but it's frustrating when they get stuck in the pan. The trick to preventing muffins from sticking to the muffin tins is to grease each muffin cup thoroughly.

First, cut a sheet of parchment into five-to-six-inch squares. Then, place the squares over the holes in the muffin tin, and use the heel of a small glass to mold the paper into the indent.

Muffin pans and cupcake pans are exactly the same.

However, in yet another difference between cupcakes and muffins, cupcakes always use liners and muffins are often baked without liners.

You can bake excellent muffins or cupcakes and remove them safely from pans without using baking liners as long you effectively grease your baking pan. If you don't want to bother with liners or make a special trip to the store, you're not alone. Here are some reasons to avoid muffin liners: Liners are not required.

If you need to make cupcakes but don't have a cupcake tray, it's still possible to bake those cupcakes. If you have cupcake liners, all you need to do is create stronger liners by stacking them on top of one another before placing them in a regular baking tray.

Use parchment paper instead of cups, Chapple says, for an upgraded case for your muffins or cupcakes, and you'll never worry about cupcake liners again.