What happened to my muffins?
- Michelle Apr 5, 2005 06:19 PM
Looking for some advice...I've made a few batches of muffins and used a silicone muffin pan. On batch 1, the first group baked kind of stuck to the pan, the tops came off and I had to use a spoon to dig the bottoms out. Subsequent groups came right out, no problem.
On batch 2, every group I baked, the muffins would not come out whole! Every single time, the tops broke off the bottoms. First, I thought I needed to cook them longer at a lower temperature, but that didn't help. (The original recipe was 400 deg. for 20 minutes. I also tried 325 deg. for an hour.) Nothing worked!
Could it be the silicone pan? While I like the idea of them, I've got half a mind to pitch it and go back to the metal pan and the paper liners! Thanks for any tips.
I've use those rubber silicone "pans" before, years ago and they don't work in most situations. I've seen the interesting round dome & triangular shapes used as moulds for mousse, chocolates and light cakes at nicer patisseries, but as far as home baking I think metal is best. I think because of the high heating temp of metal it affects the crust & crumb of the baked good.
With the silicon rubber they come out kinda shiny & chewy (if they come out at all). I went back to metal pans and haven't looked back.
Grease the pans. Even nonstick. I've seen muffins come out of those silicone pans and think that the shiny crust is just too weird, nevermind that I swear I always get a rubbery flavor from it too. Get one of the Ecko Bakers' Secret ones for four bucks from the grocery store, we've been using those at my house for ages. We grease the pan, and the muffins just dump right out every single time.