On a cold Saturday morning, I had these Apple Cranberry Oatmeal Muffins baking so I could send Eric off to the airport with something tasty and warm to eat. The delightful smell of apple and cinnamon permeated the entire house.
The true test would be if the muffins tasted as good as they smelled. Lucky for all of us the Apple Cranberry Oatmeal Muffins were a success.
They were a welcome treat reheated the next morning as we awoke to snow. I think they would be fantastic served with a cup of steaming Spiced Pomegranate Apple Cider.
I haven’t always had success with baking muffins. I’ve had some real busts and some real wins. One time, about 2 years ago, I even left out the butter because I got so distracted. That batch went straight to the trash.
So, through my trials, errors, and successes over the years, I bring you 5 Tips for Baking Great Homemade Muffins that apply to this recipe for Apple Cranberry Oatmeal Muffins as well as any muffin recipe you would bake at home.
5 Tips for Baking Great Homemade Muffins
1. Unless specified in the recipe, don’t use an electric mixture. Muffin batters are best mixed by hand with a wooden spoon and should be slightly lumpy. Batter mixed until smooth, like cake batter, will result in tough muffins.
2. Not all muffin pans have the exact same fill capacity. Your results may produce more or less muffins than listed in the recipe. If you have empty cups, fill them halfway with water to help the keep the heat evenly distributed.
3. If you are baking more than 1 dozen muffins at a time, space between the muffin pans will allow the heat to circulate in the oven and produce more evenly browned muffins. Additionally, it is helpful to rotate the pans halfway through baking.
4. For muffins that are easily removed from pans, grease the pans – even if they are nonstick – prior to baking. Then allow muffins to rest for 5 minutes in their pans after baking before removing. Alternatively, you can use muffin tin liners.
5. Bake extra and freeze them to enjoy muffins all week (or month) long. The instructions for freezing muffins are essentially the same as my instructions for freezing pancakes and waffles.