Muffins & Quickbreads


  • Mix wet and dry ingredients only until moistened, about 10 to 20 seconds. The batter will still be lumpy. Over-mixing will result in muffins that are peaked and smooth on top with a tough heavy texture and holes or tunnels.
  • Fill muffin cups 2/3 to 3/4 full for perfectly shaped muffins or fill cups full for larger mushroom-shaped, bake-shop style muffins.
  • If batter does not fill every cup of the muffin pan, put a few tablespoons of water in the empty cup to keep muffins moist and to protect the pan from warping.
  • Since muffins freeze and reheat well, several batches can be made to keep on hand. To freeze, wrap muffins tightly in foil. To reheat, remove them from the foil and wrap them in a paper towel or napkin. Place individual muffins in the microwave oven for 3 to 10 seconds on high (100% power). Muffins tend to dry out and become hard if heated too long.

Quick Breads

  • To eliminate rims around the edges of quick breads, grease baking pans on bottom and only 1/2-inch up sides.
  • Check quick breads 10 to 15 minutes before end of baking time. If browning too fast, cover loosely with foil.
  • For easier slicing and better flavor, cover and store quick breads overnight before serving.
  • Most quick bread loaves freeze well. Cool loaves completely; do not glaze or decorate. Wrap tightly in plastic wrap, plastic bags or foil. Or, wrap individual slices separately, allowing them to thaw more quickly. Label the outside wrapping with the type of bread and the date. For optimum flavor, use within one month.