Increasing the oven temperature by 25° when baking muffins helps them to peak higher. I typically bake muffins at 400° and reduce the baking time by 3-5 minutes.
Tip of the Week
12 Comments on “Tip of the Week”
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April 9, 2012
[...] i’ve been following thefauxmartha’s advice on how to get muffins to rise better and the combination of adding baking soda (if not [...]
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I have always wondered how to get those high peaks. I will try this the next time I make muffins.
A fabulous tip! Thanks and have a lovely weekend
Although I don’t make muffins regularly, next time i do I will keep this in mind. Does it work for cupcakes too?
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Hi Aimee! It may work for cupcakes. I’ve never given it a try. I typically like my cupcakes like I like my cakes—on the flatter side. Weird, I know. It’s always easier for me to ice a flat cupcake as opposed to a crowned cupcake.
I never thought of this… Do you think it would work with quick breads too? I might have to try it and find out!
Quick breads always give me a bit of trouble. Getting the very center cooked is my achilles heal. Cooking it at a higher heat may cook the outside too fast. But that’s just my guess. You’ll have to let me know if you give it a try!
i would not recommend this technique for quick breads. maybe increasing baking soda by 1/2 tsp if already in original recipe or 1 1/2 tsp if not.
Thank you for the tip, I’ll have to try this! Would it work for cupcakes as well? I recently moved into a place with a really old oven and my cupcakes have been looking really flat
I prefer my cupcakes flat so I’ve never given it a try. However, I made a recipe last night with very little leavening, 325 degree oven temp, and a tablespoon of alcohol—they rose beautifully. I can’t find any hard evidence in my google search, but I’m wondering if the alcohol helps with the rise?
Good idea! I’ll try this next time I make a batch.
melissa, thanks for the tip! tried this out several times now and works every time.