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

FAQs

Why do you fill empty muffin tins with water? ›

If you've used all your batter but still have empty cups remaining in the tin, fill each empty cup with a few tablespoons of water. This will promote even baking, and can help keep the tin from warping as the muffins bake.

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.

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.

In a muffin mix that calls for water, can I substitute milk? A. We don't recommend using milk instead of water because the milk can make holes in the paper liners or the sides of the muffins.

The idea behind this tip is that if you sprinkle some uncooked rice in the bottom of the muffin wells, the rice will absorb the grease that comes out of the muffins or cupcakes while they're baking. What you're left with are pretty, grease-free liners.

Make a cake pan out of aluminium foil

The trick's to draw the outline of any shape that you want by folding foil to create the walls of the pan. You'll then need some more foil to cover the outline and the bottom of the pan. Just like that, you can make any shape and size cake pan!

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.

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. First, cut a sheet of parchment into five-to-six-inch squares.

Should muffins be removed immediately from the muffin tin when done? ›

Once your muffins are done, pull them out of the oven and let them cool in the pan 5-10 minutes before removing. Gluten-free muffins only have to sit for 2 minutes before being removed from the pan.

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.

I wouldn't add water to empty cups. The cups are separate from one another, so it won't really have any effect, and it will add steam to the oven, which may affect the texture of the muffins.

When placing your baking products into the oven, add 100-200 ml of water (depending on the size of the pan) into the baking pan or baking tray and quickly close the oven. This will create water vapour, which will settle on your baking products and give them the perfect look and crispiness you want.

This myth says to fill the empty cups with water or you'll get uneven baking and your tin might warp. It does no harm, but it's a waste of time and has no effect whatever on the evenness of cooking.

The water will turn into steam when it hits the heat of the oven and the evaporation will surround the baking cupcakes, making them moist, tender, and fluffy. Another tip: This little trick will have the same effect on baking better muffins too.