Question 1

WHY ARE BAKERY MUFFINS SO MUCH BETTER?

Accepted Answer

Muffins from the bakery are often made with cake flour, which gives baked goods a finer, softer crumb. This recipe uses all-purpose flour, but carefully following the recipe and instructions will still lead to a very soft interior that will rival your favorite bakery muffin.

Question 2

WHAT IS THE SECRET TO MAKING MOIST MUFFINS?

Accepted Answer

Not only will buttermilk help bring mega moisture to your muffins, but being careful not to overmix the batter will prevent the batter from drying out in the oven. This recipe also uses oil alongside the butter to insure the crumb stays nice and moist.

Question 3

HOW DO YOU MAKE HIGH DOMED MUFFINS?

Accepted Answer

There are two tricks to perfectly domed muffins! The first is to rest the batter for at least 15-20 minutes to allow the flour to hydrate. The second is to bake the muffins at a very high initial temperature so the tops puff up quickly.

Question 4

WHAT DO BAKERIES PUT ON TOP OF MUFFINS?

Accepted Answer

Bakeries often top their muffins with coarse sanding sugar which leads to a crunchy top. The large sugar crystals are much stronger than fine granulated sugar which prevents them from melting in the oven.

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