Tips and techniques to bake the perfect muffin! Great for any 4-H group or beginning baking class.

1. Know how. Know now.
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2. DID YOU KNOW: Muffins are smaller
versions of quick bread and are often moister,
richer, and sweeter than scones or biscuits.
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3. Muffins are usually baked in muffin tins from a
batter made from all-purpose flour, sugar, baking
powder/soda, eggs, fat and milk.
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4. Muffins can be topped
with dried or fresh fruits,
nuts, chocolate,
extracts, herbs and
spices, cornmeal, bran,
oats or whatever sounds
good!
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5. DID YOU KNOW?
There are two types of muffins!
Bread-like muffins have less
sugar and fat. The fat is usually
oil or melted butter and you stir
to mix.
Cake-like muffins have more
sugar and butter. The butter is
at room temperature and is
creamed with the sugar for a
more tender crumb.
Both are DELICIOUS!
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6. Muffin Mixing Method
 Combine dry ingredients in one bowl, mixing
well. If you didn’t mix them before
combining with the liquid ingredients, when
baked, the muffins will likely get elongated
holes (tunnels) inside
 Combine wet ingredients in another bowl,
mixing well
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7.  Combine the dry and wet, by hand
with a wooden spoon, just enough
to blend - DO NOT OVERMIX.
 Only 10 to 15 strokes are needed to
moisten the ingredients and the
batter should be still lumpy - don't
try and smooth it. The lumps will
disappear when the batter bakes.
When lifted with a spoon,
the batter should break
and separate easily.
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8. Form and bake
immediately in a wellpreheated oven.
But be careful!
DO NOT
OVERBAKE.
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9. Cake
Mixing
Method
Using the same method
as mixing a butter cake
batter, the butter and
sugar are creamed
together.
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10. The higher sugar and fat content in this type of
muffin act as tenderizers by minimizing gluten.
This makes a richer cake-like muffin with a
softer crumb.
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11. 1. The butter (room-temperature) and sugar
are creamed together.
2. The eggs are mixed in.
3. The wet and dry ingredients are added
alternately.
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12. 4. Batter will look
smooth. DO NOT
OVERMIX.
5. Form and bake
immediately in a wellpreheated oven.
6. DO NOT OVERBAKE.
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13. If any muffin batter is over-mixed, it will not
easily rise in the early part of the baking.
This results in a lighter slick crust with a duller
appearance, a top which is not rounded but
has peaks, and tunnels or holes through the
center of the muffin.
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14. Muffin Pans
 For better baking, use shiny muffin pans for

golden and tender muffin crusts.
For easy baking and easy cleanup, use
greased paper baking cups preferably when
the batter is cake-like (thinner batters).
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15. 


Batter can be spooned or poured into the pan and be
careful not to stir while putting it in.
However, take the guesswork out of filling muffin
cups by using a spring-handled ice-cream scoop!
Scoops marked with a No. 20 or 24 get most muffin
cups about 3/4 full -- the amount you need for the
rounded tops you want.
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16. And then, EAT!
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17. 4-H is a learning
experience.
Make it a positive one!
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18. Resources
1.
4-H Foods Judging Guide Adapted and Revised Edition, University of NebraskaLincoln Extension, 2012.
2.
2007 4-H Judges Training: Fairs, Fun and Food Safety, Amy Peterson, MS RD,
Extension Educator and Nebraska 4-H Foods Superintendent.
3.
Judges Guide for Foods and Nutrition Exhibits, Kansas State University
Agricultural Experiment Station and Cooperative Extension Service, 2001.
4.
Judges Training 2005 Food Safety for 4-H Judging, Quick Loaf Bread Evaluation,
Sam Beattie, Food Safety Extension Specialist, Food Science and Human
Nutrition.
5.
Food Safety Recommendations for Acceptable Fair Exhibits, Kansas State
University Agricultural Experiment Station and Cooperative Extension Service,
2001.
6.
2006 State Fair Foods FAQ, Iowa State Extension, 2006
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19. Know how. Know now.
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