Hi folks! I’m so so exited to introduce you to Nicole from Seasonly Creations! She has a fantastic recipe for you today, along with some tips on how to make the BEST muffins that will never fall flat. She has some wonderful recipes on her site with mouth-watering photos, so be sure to check her out! I’ll hand it over to her, enjoy the recipe, I’m off to bake some of these muffins! 🙂
Hello there! Nicole here from Seasonly Creations. Today, we’re talking all things muffins. The mixing, the filling, the baking, the whole thing! And we’ll be using this Orange Walnut Muffin recipe to demonstrate how to make a moist, high-top muffin.
- Trouble getting your muffins to rise…
- Muffins that come out too dry…
- A “gummy” texture after baking…
So whisk your wet ingredients together, then your dry ingredients together (or vice versa).
Quick Tip: Crack your eggs on a flat surface instead of on the side of a bowl. This will result in less shells falling into your bowl (and last I checked, egg shells were not on the ingredient list!)
Here’s a “lumpy” example:
These next two tips will help you get a tall, cracked muffin top, so pay attention my baking buddies! 🙂
Luckily, I have this already included in the Orange Walnut Muffin recipe. I’m used to baking around 350 degrees, even 325 degrees at times. But in my experience, a higher temperature helps the muffins gain some additional height at 375 degrees.
Whew! That was a long but worthy explanation. After you’ve filled your cups and stuck the muffin pan in your preheated (375 degree!) oven, bake for 25-30 minutes.
- 2 3/4 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 cup brown sugar
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 orange juice
- 3/4 cup walnuts
Preheat oven to 375 degrees. Line a large muffin pan (six cups) with large paper liners and set aside.
In a large bowl, whisk together eggs and sugar by hand. Then add milk, orange juice and oil and mix until just combined.
In a medium bowl, whisk together flour, baking powder and salt.
Add the flour mixture to the wet mixture and mix with a large wooden spoon or spatula until just combined. Fold in the walnuts.
Pour batter into each muffin cup liner nearly to the top. Bake for 25 to 30 minutes. Allow to cool for 15 minutes then serve immediately. Store in an airtight container.