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muffin question

r
readytocook Feb 24, 2011 09:57 AM

I want to make muffins a day in advance. Every time I do they become "wet" on top rather than that initial dry texture by the next day. Same with banana/pumpkin bread. How do I keep them from becoming soggy/moisture on top? Why do bakery ones not get that way- should I not store them in an air tight container?

  1. Candy Feb 25, 2011 11:37 AM

    When I want to have muffins ready for the next AM, I prepare all of the dry ingredients that night. In the AM I add the wet give them a few good stirs and plop the batter into the muffin cups. Then into the oven while i shower. They are ready in about 20-25 minutes. If you are doing a streusel topping for crunch you can prepare that the night before too so it is also ready. The rest of the process in the AM is a snap and a fresh hot muffin is always better than one prepared the day before.

    1. ipsedixit Feb 24, 2011 01:05 PM

      Finish it off under the broiler.

      3 Replies
      1. re: ipsedixit
        r
        readytocook Feb 25, 2011 09:58 AM

        broiler---do you mean the next day or as soon as they are at the end of baking?

        I tried leaving them out last night instead of air tight container. A little better, but not great. They weren't "sticky" but still soft. I've also tried the bread trick, but not better results.

        1. re: readytocook
          paulj Feb 25, 2011 10:33 AM

          The crunchy top is absorbing moisture - some from the air, some from the rest of the muffin. An air tight container probably enhances this effect.

          1. re: readytocook
            ipsedixit Feb 25, 2011 07:51 PM

            broiler---do you mean the next day or as soon as they are at the end of baking?

            ----------------------------------

            End of baking.

        2. onceadaylily Feb 24, 2011 10:23 AM

          When I worked in a cafe, we used to make our own muffins, and the stickiness is hard to avoid. We made our muffins every morning, so we didn't have to worry about it too much, but we always made certain to take them from the tins as soon as we could, and let them cool completely on wire racks before we wrapped them.

          I found this online: http://www.ehow.com/how_7717427_keep-...

          I haven't used those methods, but am especially curious if the removal of the paper cups, the use of waxed paper, and storing in a paper bag would be helpful. Good luck.

          3 Replies
          1. re: onceadaylily
            chowser Feb 24, 2011 10:28 AM

            It's not so much the sogginess within the muffin as the crunchy tops become soft. The crunchy tops are the best part.

            1. re: chowser
              onceadaylily Feb 24, 2011 12:42 PM

              Ah. Well, some people swear by cooling them completely, and then keeping them in the freezer until needed, and reheating in the oven, which might work to preserve the tops. Kind of a pita to do it that way, though, (and a waste of gas/electric) if you just want to eat a muffin at a time. I have read that tops that have sugar brushed or sprinkled are going to be much more difficult to keep firm, as the sugar itself can create the excess moisture that softens it.

              1. re: chowser
                r
                rainey Feb 24, 2011 01:02 PM

                I have been experimenting with baking muffin doughs in a Belgian waffle iron. When I last did it, my son remarked that it reminded him of the Seinfeld episode about the muffin tops because the resulting waffles are like muffin tops without bottoms.

                OTOH, when I bake the extra dough as muffins my family seems to prefer the dough baked as muffins to the waffles. But then they've never expressed a preference for the tops.

            2. chowser Feb 24, 2011 10:09 AM

              Good question--I've asked this and no one had a solution.

              http://chowhound.chow.com/topics/744529

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