Moist Coffee Cake Muffins (Copycat Recipe) - Crazy for Crust (2024)

FAQs

What is the secret to moist muffins? ›

Sour Cream or Plain Yogurt: Sour cream helps keep the muffins extra moist. If needed, you can use plain yogurt instead. Sugar: Use granulated sugar to sweeten these muffins. I used to use some brown sugar and some white granulated sugar, but brown sugar weighed the muffins down.

Muffins have more or less all ingredients used in cakes but the proportion is different. There is more flour, more liquid, less sugar and fat in muffin batter. Most cakes need two or more eggs while muffins use only one. Baking powder is used for batter rise but yeast is never used in muffins.

Some recipes use the name interchangeably, but the usual difference is in the amount of streusel topping: A coffee cake has a generous sprinkle, while a crumb cake is nearly half of the cake itself. Coffee cakes also often have a cinnamon and swirl through the center.

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. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.

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.

It's called coffee cake because it goes well with coffee. This delightful cake is delicious on its own but even better when it's paired with a coffee drink like coffee, espresso, and lattes, or tea. Throughout Europe and Scandinavia, it's common to take a coffee break and socialize with friends over coffee and cake.

Cupcakes and fairy cakes are often made using the creaming method, with the sugar and butter mixed together, followed by the eggs then the flour. Muffins, on the other hand, are made with the dry ingredients combined separately to the wet ingredients before being mixed together.

A buckle is a funny name for an old fashioned fruit studded coffee cake. Like many other desserts in the extended cobbler family buckles take their name from their appearance—grunts grunt as they cook, slumps slump when served, buckles—you guessed it—buckle.

Coffee breaks as we call them now. A lot of the traditional recipes enjoyed during these breaks were given the name of coffee bread or coffee cakes based on the times they were enjoyed. And so the coffee cake was born! Coffee cakes and delicious scones are both treats usually paired with lattes and coffees alike!

To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use.

How to keep muffins moist? ›

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.

For baking you need to use a product that is a minimum of 70% fat. Spreads with less fat contain more water, resulting in dry, less tender muffins. Remember that one stick of butter or margarine is equal to 1/2 cup and not 1 cup. If you confused the two, you will be cutting the amount of fat used by half.

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.

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.