Preparing Pans

Grease or lightly spray with cooking spray the bottoms only of muffin pan cups, OR line with paper or aluminum foil baking cups.

Filling Pans

• After mixing, immediately spoon batter into muffin pan cups. Use another spoon or spatula to scrape the batter off the spoon.
• Most recipes call for filling each muffin cup between two-thirds and three-quarters full. Follow recipe directions.
• For muffins of a consistent size, some bakers use a gravy ladle, ice cream scoop or measuring cup to spoon the batter into the muffin cups.
• Because the capacity of muffin pans can vary, some recipes may make less than a dozen muffins.
• To keep the heat evenly distributed in the pan, fill any empty cups with a small amount of water.

Baking and Testing for Doneness

• Bake muffins on the center rack in a preheated oven. Muffins require a hot oven, between 375°F and 425°F. Follow recipe directions.
• When baking more than one pan of muffins, allow enough room around each pan and between the pans and the sides of the oven for the heat to circulate. You may need to rotate the pans during baking.
• To test for doneness, insert a wooden pick into center of one of the center muffins in the pan. Follow directions to determine doneness. Most muffin recipes call for the pick to come out clean or with a few moist crumbs clinging to it.