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Table of Contents:
- Why do my blueberry muffins fall apart?
- Why do muffins stick to paper liners?
- What do I do if my muffin batter is too thick?
- Can I put my muffins back in the oven?
- How do you fix muffins that aren't sweet enough?
Why do my blueberry muffins fall apart?
Why do my blueberry muffins fall apart? ... Dry flour will give blueberries some resistance inthe moist batter. Also dry flour will absorb some ofthe liquid that comes out blueberries in thebaking process. Make sure to fold the flour coatedblueberries to the batter in the very lastmoment.
Why do muffins stick to paper liners?
Muffins often stick to the bottom of the wrapper because we're more likely to try to eat them warm, while cupcakes are cooled entirely so we can frost them. Cakes and muffins shrink a bit as they cool, so they'll actually loosen their grip on the wrapper slightly as they come to room temperature.
What do I do if my muffin batter is too thick?
You can add a little more if the batter seems really thick and dry. Next, try adding a little fat. You don't need much – maybe 2-3 tablespoons of butter – but this will help make the muffins lighter. Butter helps to hold the little air bubbles that expand while the muffins are in the oven and create that airy texture.
Can I put my muffins back in the oven?
Into the Oven If you see mushy, uncooked portions in the muffins, put them back in the tins. Slide them into the oven for an additional 5 to 10 minutes, or until a toothpick inserted in the centers comes out clean, with just a few moist crumbs. Watch them closely because they'll dry out if you cook them too long.
How do you fix muffins that aren't sweet enough?
Or you could make a clear sugar glaze and brush over muffins once they come out. Using fructose instead of sucrose. If you ever like eating them with butter, use honey butter instead of regular. Alternately, swirl in a drizzle of honey before you put them in the oven.
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