Cheery Clementine Muffins Recipe Perfect For Breakfast or Lunchboxes (2024)

FAQs

What is the secret to high muffins? ›

Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.

Keep Wet and Dry Ingredients Separately

First, mix the wet ingredients together in a bowl and then mix the dry ingredients in another to prevent the muffin mix from being over-mixed. Some recipes will even recommend adding in greek yogurt or buttermilk to bump up the moisture.

If muffins are left exposed, the moisture starts to leak from them and they dry out. To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well.

The best way to fill them is 2/3 – 3/4 of the way full depending on your recipe. The best way is to play around with it a little bit to see what works best. Once you have it nailed down you should be good to go! Look at the picture below for a reference of what it looks like in the cupcake pan.

Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.

The muffins made with oil had a very light and soft texture, they were perfect! The texture of the oil muffins was superior to the texture of the butter muffins. I will also say using butter is probably best in a recipe that doesn't have a lot of flavor add-ins, like a basic muffin recipe.

Cake Flour: The flour with the lowest protein content (5 to 8 percent). The relative lack of gluten-forming proteins makes cake flour ideal for tender baked goods, such as cakes (of course), but also biscuits, muffins and scones.

Can I use milk instead of water to make muffins? We recommend using water; however we know that some Makers prefer to use milk to make muffins. Keep in mind that using whole milk or a high-fat content milk may result in a denser texture. Use the same amount of whole milk as the water called for in the recipe.

Applesauce is a wonderful way to add moisture to your muffins. You can use it in place of the oil your muffin mix calls for. You'll want to measure carefully and replace the oil with half as much applesauce. For instance, if your mix calls for one cup of oil use one-half cup of applesauce.

Should you store muffins in the fridge or on the counter? ›

Room temperature: Keeping muffins in an airtight container on your kitchen countertop is the best way to store muffins for up to four days.

That being said, the standard oven temperature for baking desserts like quick breads and muffins is commonly set to 350 degrees Fahrenheit. Setting your oven to this temperature will almost always produce a well-cooked muffin recipe.

In the case of clementines, you can definitely have too much of a good thing, so dietitians agree that capping out at around four of them per day is a decent rule of thumb.

Like other citrus fruits, clementines are an excellent source of antioxidants, which are compounds that help fight free radical damage to prevent oxidative stress and inflammation. In vitro studies suggest that clementines are especially rich in powerful antioxidants like hesperidin, narirutin, didymin and diosmin.

Add A Sweet Or Savory Swirl

Whether you opt for swirls of jam, Nutella, peanut butter, or cream cheese, these additions elevate your muffins to new heights of deliciousness, turning them into irresistible treats that are sure to impress.

If the oven isn't hot enough your muffins will not rise or they will not rise properly because both baking soda and baking powder need to reach a certain temperature in order to fully react and release the maximum amount of gas so that the batter can expand.

Pour about 1/2 cup water (boiling or not, doesn't matter) in the bottom of the oven. Truthfully, I cannot even remember how I ended up doing this in the first place, but it really helps the cupcakes rise so much better and keeps them super moist! (DON'T TRY THIS with BUTTER BASED RECIPES.

Corriher, author of Bakewise, says its something else entirely. According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says.