How can I make my muffins lighter and fluffy?

Have the ingredients and oven at the right temperatures specified in the recipe. Don't overmix the batter and remove from the oven as soon as a cake tester or toothpick comes out clean.

Why did my muffins turn out dense?

Too much mixing or beating the batter is, in my experience, the main culprit. The ingredients have to be lightly mixed just until integrated. Use a spatula or whisk for best results, as it's hard to overmix a muffin batter is folding it by hand.

What is the secret to moist muffins?

Using oil, not overbaking the muffins, and not overmixing or beating the batter. Mixing the dry and wet ingredients *just* until moistened and not overbaking the muffins will ensure fluffy ones.

Peach Muffins

Ingredients

Units

2 cups (280g) all-purpose or cake flour
1 cup white granulated sugar + 2 tablespoons for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, at room temperature
3/4 cup milk, at room temperature
1/2 cup vegetable oil (I use sunflower)
1/2 teaspoon vanilla extract
2-3 peaches, peeled, cut into small pieces

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Instructions

Preheat the oven to 350ºF / 180ºC.
Line 12 regular muffin tins with paper liners or butter/spray the pans.
In a large bowl, mix the dry ingredients: sifted flour, baking powder, salt and sugar. Mix to combine.
Whisk eggs, milk, oil, and vanilla in a medium bowl. Do not beat but mix well until no streaks of egg whites remain.
Add the wet ingredients at once to the bowl with the dry ingredients.
Stir to integrate, but do NOT overmix. It will be lumpy, and that is fine. I use a rubber spatula.
Divide evenly among the muffin cups or muffin liners.
Top with peach pieces. Be careful not to overflow the paper cups from too many chunks.
Sprinkle lightly with extra sugar.
Bake for 25 minutes, until the top is cracked, golden brown, and a cake tester or toothpick inserted in the center comes out clean. Don't overbake.
Let cool on a wire rack.
They are best eaten the day they are made, but you can keep them for a day at room temperature covered or wrapped.
Store leftovers, covered in plastic wrap or an airtight container, in the refrigerator for a few days or frozen for a month.

Notes

Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Light mixing: you mustn't overmix the batter if you want a tender muffin.
Preheated oven at the correct temperature. Muffins have a dense batter, so they need that oven spring at the beginning to rise well.
Canned peaches: they must be drained and then cut into pieces.

Author: Paula Montenegro
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Muffins
Method: Baking
Cuisine: American