Muffins are made with the muffin method. You stir the wet ingredients into the dry ones just until combined. The batter is lumpy and thick, and it bakes up soft with a domed top. Baking powder or baking soda lifts them, and fruit, nuts, chocolate chips, or spices add flavor.

Unlike brownies and bars, muffins bake in individual cups and are not cut. They are less rich than pastries and need no rolling or folding. Compared with scones and biscuits, muffin batter is wetter and spooned, not cut into rounds.

Questions folks ask

Why are my muffins tough?

The batter was most likely mixed too much. Stir gently and stop while a few small lumps remain.

Can I use paper liners or should I grease the pan?

Either works. Paper liners make cleanup easy, and a well-greased pan gives crisper edges.

How do I store muffins?

Keep them in a covered container at room temperature for a day or two. You can also freeze them in a bag and warm them when needed.

Kitchen tips

Stir only until you no longer see dry flour. Overmixing makes muffins tough.
Fill each cup about two-thirds to three-quarters full.
Toss berries in a spoonful of flour to help keep them from sinking.
Start with a hot oven for a few minutes if you want taller domes, then lower it as the recipe says.
Cool in the pan for five minutes, then move to a rack so the bottoms stay dry.