If you love to bake, you may have heard of The Muffin Method. The muffin method is a simple technique where dry ingredients are mixed in one bowl, wet ingredients are mixed in another bowl, they are gently combined, and then baked. Sounds simple enough, but if not done correctly, the results may disappoint.
Start the oven at a higher temperature then stated in recipe. Usually muffins are baked at 375 degrees, therefore, start your oven at 425 degrees.
Have your pan greased and ready to go. You can either line or spray pan with baking spray.
Have your liquid ingredients at room temperature unless the recipe states differently. This is true especially when using melted butter. If your other ingredients are cold, the butter will clump.
The dry ingredients need to be thoroughly combined before adding the wet ingredients. Use a whisk or a fork to combine well.
Mix together your wet ingredients. You can use a whisk or fork to combine well.
Combine the wet and dry. Usually, you pour the wet onto the dry. Some recipes state to make a well in the center of the dry before pouring, but I've done it with a well and without without any difference.
Use a spatula to mix or fold the wet and dry ingredients. Do not over mix your batter. Clumps may be present and that's okay.
Filling the muffin tin to the top is key to getting a high domed muffin.
After baking, let the muffins cool in the pan for about 10 minutes and no more. I usually go 5 to 10 minutes. Tilting the pan makes it easier to release muffins. If they are stuck, use a fork to nudge them out.
Wait until the muffins are cooled a bit before eating them. This step is totally optional.