Tender Apple Spice Cornbread Muffins Recipe | ASpicyPerspective.com (2024)

FAQs

How do you keep cornbread muffins from sticking? ›

You have two options to keep cornbread muffins from sticking to the pan: Line the wells of the muffin tin with paper liners, or grease the wells with cooking spray or butter. I much prefer greasing, as direct contact with the pan leaves the muffins with golden-brown sides that taste really good too.

Don't over-mix it.

When you over-mix your cornmeal batter, you cause it to release more glutens which can break down the structure of the batter. This will result in a loose, crumbly cornbread that can be dry and brittle.

The Best Way to Store Muffins

Let them cool for no more than five-to-10 minutes in the pan, then transfer them to a wire rack to finish cooling completely. STEP TWO: Line an airtight storage container with paper towels. The paper towels will act like a “sponge,” absorbing the moisture the muffins emit as they age.

If muffins are left exposed, the moisture starts to leak from them and they dry out. To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well.

The right amount of butter or oil, or a combination of both, is important to get a moist muffin. This fat is essential for producing a beautifully moist muffin with a tender crumb - so don't reduce the amount stated in the recipe.

So, as a whole, the texture will be airier in the sense of having larger holes in the crumb (which is consistent with you saying that the one time it rose higher), but the solid walls of these holes will be somewhat denser.

Using brown butter gives more flavor, and we're removing that excess water, which will help in preventing gluten formation, maintaining a tender texture. And lastly, adding sugar, which is not traditional, adds a bit of sweetness. and also maintains moisture and tenderizes.

Some batters are very high in sugar, which can caramelize against a paper wrapper (or a metal pan, for that matter) and stick, while others are simply very delicate in texture. Batters that are relatively low in fat also tend to stick more than higher fat recipes.

When making cornbread, use this trick: Add a few drops of oil to the batter and then pour your batter into an already hot pie pan. This will prevent the cornbread from sticking.

Thoroughly grease with shortening or butter or spray the muffin tins with a baking spray such as Pam. Also, do not overfill the tins (only up to 3/4 of the tin) so that the batter does not rise past the tin which will cause it to stick to the tops.