Prepare your muffin tins properly. Line your muffin tins either with paper or foil liners. If you prefer, you can grease the cups or liners lightly. For reduced fat recipes, spraying the muffin tins or paper liners with non-stick cooking spray will help prevent sticking.
Gently fold your wet ingredients into your dry ingredients. If a few lumps remain in your batter, you’ll have muffins that are more tender.
Use an ice-cream scoop or gravy ladle to fill tins. Don’t fill the tins more than two-thirds full. If any of your cups are empty, fill them halfway with water before you bake.
Bake in the middle of the oven and allow for air circulation if you place more than one tin in the oven. Don’t allow your tins to touch the sides or back of the oven.
Don’t open your oven door until your muffins have started to brown.
To test if they’re done, use a cake tester or insert a wooden pick in the center of the muffins. Don’t insert a tester or wooden pick into moist ingredients like jam or jelly. If your tester comes out clean, your muffins are ready.
Remove the liners while the muffins are still warm.
Freshen day-old muffins by heating them in a microwave oven until they are warm. They will harden as they cool, so only heat as many as you need.
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