Tender Apple Spice Cornbread Muffins Recipe | ASpicyPerspective.com (2024)

FAQs

How do you make cornbread muffins not stick? ›

Grease the bottom of each muffin cup according to recipe directions, using solid vegetable shortening. Or, spray bottoms only of muffin cups with no-stick cooking spray. Use nonstick muffin pan. If the surface of the pan is dark, reduce oven temperature by 25°F.

Be sure to grease the pan well with butter or cooking spray to prevent the muffins from sticking. If you skip this step they will stick even if you are using a nonstick pan. Don't over-mix the batter. You need to gently fold the cornmeal into the batter at the end.

How do you keep muffins from falling apart? It's gluten. See, to a baker, gluten holds the whole world together.

If you fill them to the top, then the cupcake itself is going to overflow and cause a mess. We recommend filling our baking cups 2/3 full to allow room for your cupcakes to rise. Since our liners are a little taller than standard size, that comes to about 3 or 4 tablespoons of batter.

To achieve the crispiest golden crust on your cornbread, Delk Adams instructs you to grease the skillet liberally with bacon grease (if you don't have that, shortening, butter, or oil will do), then pop it into the hot oven for 5 minutes before pouring the batter in.

Preheat the oven to 350°F. Grease an 8x8-inch baking pan or line it with parchment paper. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. In a medium bowl, whisk together the almond milk, egg, maple syrup, and oil.

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

“JIFFY” mixes can also be prepared with water or plant-based milk alternatives like soy, almond or coconut milk. Pineapple or orange juice may be substituted for flavor variation in the corn and fruit muffins.

That slightly bitter, kinda “tinny” flavor you often experience when biting into a muffin, biscuit or scone is the result of using a baking powder in high quantities — as is needed for these quick-rise treats — with aluminum in it.

Why do my muffins stick to the muffin cups? ›

Most muffin recipes contain oil. The amount of oil in your recipe will affect how much they stick to the liner. Removing the liners while the muffins are still warm helps. You could spray your liners with non-stock spray.

If you prefer to go without a liner, spray each cup with non-stick baking spray and dust each greased cup with flour. Gently shake the tray to evenly distribute the flour and then dump the excess flour.

Add a few drops of oil to the batter and then pour your batter into an already hot pie pan. This will prevent the cornbread from sticking.