Please Help Im Freaking Out - Muffins......

Baking By Cathy26 Updated 30 Dec 2009 , 2:26pm by Uniqueask

Cathy26 Posted 27 Dec 2009 , 7:55pm
post #1 of 25

Ok, im at my wits end. As some of you know Im opening a cupcake cafe/cake shop in January. as well as a coffee shop/cupcakes il be doing flapjacks, brownies, etc and also muffins.

I have made muffins a couple of years ago when i just got into baking but havnt made any since since the cakes took off and I havent really had time to bake buns, etc for fun like i used to.....

well recently Ive been practicing and everything is just how I remembered it - cookies, flapjacks, brownies, biscuits, etc etc but my muffins are awful!! im literally about to crack up - i made lemon ones which didnt rise and looked like cupcakes and tasted of nothing, i made chocolate ones - same thing happened tastless cupcakes and then today I went back to an old receipe i knew worked - Nigella Lawson's snickers and peanut butter muffins which i remember as being the best thing I ever made - and they are hideous - burnt on top, rose and cracked a bit but not great and were tasteless - is it me and am i just too used to the whole light sponge with buttercream cause ive been eating so many cupcakes or what???

Has anyone got a good receipe for american style giant muffins that can be easily adapted to different flavours??

Im running out of time and everything else is ready to go apart from muffins which are supposed to be a lot of my breakfast sales!!

24 replies
globalgatherings Posted 27 Dec 2009 , 8:29pm
post #2 of 25

Hi Cathy, not sure if you can buy this product in your location but it makes the best muffins. It's called "creme cake base" and it's made by pillsbury. I buy it from a bakery supply house here in Omaha Ne. I buy it buy the 50lb bags. There is a standard recipe on the bag for muffins and you can add different ingredients such as fruits, chips, nut, extracts etc... to make variations. Creme cake base comes in white and chocolate. You will love it. It makes a light, cakey muffin. Let me know if you have any questions, I have used it for years and had much success

Kelly

luvmysmoother Posted 27 Dec 2009 , 8:48pm
post #3 of 25

This isn't an all purpose recipe but bran muffins are probably the most popular of North American muffins and this recipe is almost impossible to mess upicon_smile.gif Works with raisins, cranberries, blueberries...icon_smile.gif

http://allrecipes.com/Recipe/Classic-Bran-Muffins/Detail.aspx

missmikey Posted 27 Dec 2009 , 9:13pm
post #4 of 25

You should make some scones. they are delicious and hard to mess up. I know from experience.

Cathy26 Posted 27 Dec 2009 , 9:44pm
post #5 of 25

hahahhahaa dont even talk to me about scones........ i dont like them and they dont like me icon_smile.gif

horrid, tastless doughy things - urgh!

thought muffins were the way to go but now i cant even get them right icon_sad.gif got Susan Reimers book from amazon coming so hopefully it might point me in the right direction icon_sad.gif

Cathy26 Posted 27 Dec 2009 , 9:46pm
post #6 of 25
Quote:
Originally Posted by globalgatherings

Hi Cathy, not sure if you can buy this product in your location but it makes the best muffins. It's called "creme cake base" and it's made by pillsbury. I buy it from a bakery supply house here in Omaha Ne. I buy it buy the 50lb bags. There is a standard recipe on the bag for muffins and you can add different ingredients such as fruits, chips, nut, extracts etc... to make variations. Creme cake base comes in white and chocolate. You will love it. It makes a light, cakey muffin. Let me know if you have any questions, I have used it for years and had much success

Kelly




havent seen this in the uk - sounds like just what im looking for though....

jmr531 Posted 27 Dec 2009 , 9:48pm
post #7 of 25

Make sure that your ingredients are fresh/not expired. A couple of months back, I was having a lot of issues with the taste and rise of a few cake recipes that I knew worked. I realized that it was because the self-rising flour I was using was not good.

Bunsen Posted 27 Dec 2009 , 10:15pm
post #8 of 25

I've never been a big fan of the bald cupcake - either eat cake or don't, no point trying to be healthy about it icon_wink.gif however I have tried a few recipes from the Australian womens weekly and they usually turn out ok - they are fairly easy to find online. Just bear in mind a cup is 250ml and a tbsp is 20ml!

newmansmom2004 Posted 27 Dec 2009 , 10:41pm
post #9 of 25

Try some of the Otis Spunkmeyer recipes from this site:

http://www.copykat.com/2009/02/06/otis-spunkmeyer-blueberry-muffins/

They're very good. If you want my pumpkin bread recipe you can use that for pumpkin muffins and pumpkin bread both. Just let me know and I'll be happy to PM you with it.

Cathy26 Posted 28 Dec 2009 , 10:12pm
post #10 of 25

Ok, think i overreacted a little - found another wee cupcake book in my cupboard with muffin receiipes in the back and made the blueberry receipe except with frozen raspberrys and i added extra sugar from 1/3 cup to 1/2 cup and they were gorgeous!

think America definitly has the right idea when it comes to muffin receipes - i loath using cups but i dug out my set from the Pound Shop and the receipe was definitly much better than the english counterparts. hopefully my new books will also be good but at least i have one receipe i can adapt!

newmansmom2004 Posted 28 Dec 2009 , 10:28pm
post #11 of 25
Quote:
Originally Posted by Cathy26

Ok, think i overreacted a little - found another wee cupcake book in my cupboard with muffin receiipes in the back and made the blueberry receipe except with frozen raspberrys and i added extra sugar from 1/3 cup to 1/2 cup and they were gorgeous!

think America definitly has the right idea when it comes to muffin receipes - i loath using cups but i dug out my set from the Pound Shop and the receipe was definitly much better than the english counterparts. hopefully my new books will also be good but at least i have one receipe i can adapt!




Cathy, when you normally measure out your ingredients, do you weigh it rather than measure in the cups? I've started doing that just because I keep hearing that weight measurement is more accurate than using measuring cups, but I haven't really noticed much difference....yet!

andpotts Posted 29 Dec 2009 , 4:42am
post #12 of 25

Cathy, congratulations on you new shop, how exciting! I love muffins, glad you seem to have figured everything out, hope you find a bunch of successful recipes. I just wanted to show you these liners, you may have seen them before, but I love them for muffins, they just add something to the presentation. They are Tulip liners and I bake all of my muffins in them and everyone always oohs and aahhs. I do not like them for cupcakes though. Anyhow just thought I'd show them to you in case they are something you might be interested in. Best of luck! Andrea

(also I only use the brown ones, the white ones are too see-thru)
LL
LL

Cathy26 Posted 29 Dec 2009 , 11:28am
post #13 of 25

Hi! yep those brown tulip ones are exactly what im going to use, they look more professional - i found a wholesale supplier who is doing them for about 5p each in the uk so once I get my keys I'll be getting everything ordered asap icon_smile.gif

Lottchen Posted 29 Dec 2009 , 12:15pm
post #14 of 25

I´m sorry for OT, but what is the diefference between muffins and cupcakes? I always thought that muffin is the german translation for cupcakes...
these liners are great! Is there a posibillity for doing them yourself?

Mike1394 Posted 29 Dec 2009 , 12:41pm
post #15 of 25
Quote:
Originally Posted by Lottchen

I´m sorry for OT, but what is the diefference between muffins and cupcakes? I always thought that muffin is the german translation for cupcakes...
these liners are great! Is there a posibillity for doing them yourself?




It's a completely different techinque to make muffins. They are a total different beast.

Mike

Cathy26 Posted 29 Dec 2009 , 7:05pm
post #16 of 25

cupcakes are like little light sponge fairy cakes with frosting on top so very very sweet whereas muffins are like huge knobbly cracked on top overflowing cakes with loads of fruit and choc chunks, etc and are a lot less sweet since they dont have frosting. they tend to be aimed more at the breakfast side of things whereas cupcakes are definitly too sweet for breakfast.

cupcakes tend to be equal butter, sugar, flour and then eggs and flavouring all beaten up together like cake whereas with muffins all the dry ingredients are mixed in one bowl and the liquid ones in another bowl and then the liquid is poured in and very lightly mixed through so its only just combined and then its spooned into the papers. if you beat or overmix the mixture then its hideous and tough.....

newmansmom2004 Posted 29 Dec 2009 , 7:15pm
post #17 of 25
Quote:
Originally Posted by andpotts

Cathy, congratulations on you new shop, how exciting! I love muffins, glad you seem to have figured everything out, hope you find a bunch of successful recipes. I just wanted to show you these liners, you may have seen them before, but I love them for muffins, they just add something to the presentation. They are Tulip liners and I bake all of my muffins in them and everyone always oohs and aahhs. I do not like them for cupcakes though. Anyhow just thought I'd show them to you in case they are something you might be interested in. Best of luck! Andrea

(also I only use the brown ones, the white ones are too see-thru)





How do you keep the tulip papers from opening up during baking? I used them this summer for some cupcakes and they started to "unfold" during the baking process and when I took them out of the cupcake pans some of the batter had even leaked in between the folds. I haven't used them since then.

Mike1394 Posted 29 Dec 2009 , 7:25pm
post #18 of 25

The difference between CCs, and Muffins are that in muffins your FAT is liquid. That's the difference.

Mike

sambugjoebear Posted 29 Dec 2009 , 7:55pm
post #19 of 25

This is my all time fave blueberry muffin recipe. During a taste test with my family this one hands down.

http://cakecentral.com/recipes/6843/blueberry-muffins

Good luck with your new cafe/bakery!

Uniqueask Posted 29 Dec 2009 , 8:43pm
post #20 of 25

You seem to have figured out the problem, Good luck with your bakery/Cafe, for American bakers, where can I find those liners.

andpotts Posted 29 Dec 2009 , 9:25pm
post #21 of 25
Quote:
Originally Posted by newmansmom2004


How do you keep the tulip papers from opening up during baking? I used them this summer for some cupcakes and they started to "unfold" during the baking process and when I took them out of the cupcake pans some of the batter had even leaked in between the folds. I haven't used them since then.




Strange, I have never had that problem, I put them in a regular muffin pan and use a jumbo scoop to fill and they work perfectly. I'm not home so I can't look at mine right now, but they could have a little dot of adheasive holding them, I don't think so though. I think they are just an oragami fold. Did you make yours, hmmm, wish I could help!

rainbow_kisses Posted 29 Dec 2009 , 9:32pm
post #22 of 25

I always find that getting the oven temp just right is a big thing with muffins so only opening the door for the shortest time possible.
Wishing you every success with your shop.

andpotts Posted 29 Dec 2009 , 9:32pm
post #23 of 25
Quote:
Originally Posted by Uniqueask

You seem to have figured out the problem, Good luck with your bakery/Cafe, for American bakers, where can I find those liners.




I get my tulip cups from Kitchen Krafts thumbs_up.gif
http://baking-supplies.kitchenkrafts.com/search?w=tulip

newmansmom2004 Posted 30 Dec 2009 , 12:07am
post #24 of 25
Quote:
Originally Posted by andpotts

Quote:
Originally Posted by newmansmom2004


How do you keep the tulip papers from opening up during baking? I used them this summer for some cupcakes and they started to "unfold" during the baking process and when I took them out of the cupcake pans some of the batter had even leaked in between the folds. I haven't used them since then.



Strange, I have never had that problem, I put them in a regular muffin pan and use a jumbo scoop to fill and they work perfectly. I'm not home so I can't look at mine right now, but they could have a little dot of adheasive holding them, I don't think so though. I think they are just an oragami fold. Did you make yours, hmmm, wish I could help!




I bought mine from Kitchen Krafts. I love them but I guess I'll have to keep experimenting to see what caused the unfolding. The red papers were the ones that did it. Haven't tried the white ones yet.

Uniqueask Posted 30 Dec 2009 , 2:26pm
post #25 of 25
Quote:
Originally Posted by andpotts

Quote:
Originally Posted by Uniqueask

You seem to have figured out the problem, Good luck with your bakery/Cafe, for American bakers, where can I find those liners.



I get my tulip cups from Kitchen Krafts thumbs_up.gif
http://baking-supplies.kitchenkrafts.com/search?w=tulip




Thank you for the reply.

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