Moist Muffins

October 25, 2009

I am going to file this under the “a tip that some people might already know but I didn’t, so I’ll share it,” category.  Sadly, the recollection of information received was much later than when I actually discovered this little nugget of info.  I read it in a magazine what seems like forever ago and it was one of those things, you know, where you get the info and you think “hmm, interesting…” and then one day you’re in your kitchen and for whatever reason, it pops into your head and you decide today is the day to try it.  Well, today was that day for me and the tip actually worked!

Because it was so long ago, I cannot recall which magazine I was reading, sadly and I am not going to try and pinpoint it.  Between my subscriptions (I am a magazine person, not green but I must have them!), the mags in our office lounge and the obscure skimming that takes place in physician waiting rooms and the grocery store line, I have no idea where it came from.

So the piece was centered how to achieve a moist muffin and there were all sorts of tips in the article but the one I had not heard and that I successfully attempted today was to fill all but one of your muffin cups in the pan.  Instead of a liner and batter, fill that last one 1/3 the way up with tap water.  As the muffins bake, the moisture from the water evaporating goes straight to your muffins.  It’s almost as if they are being steamed as they bake.  And it totally worked on my blueberry muffins this morning.  Nothing fancy, just a recipe I found from the blueberry experts.  It was by far the most moist batch of muffins I’ve made yet.  I am betting the same trick would work with cupcakes.  Nice, right?

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