Yummy Saskatoon Muffin Recipe » Homemade Heather (2024)

FAQs

What is the secret to high muffins? ›

Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER! It's very similar to chilling cookie dough, which if you know me you know I'm obsessed with chilling cookie dough. Think of it like marinating.

Saskatoon berries are a nice alternative to blueberries, with a slightly tart bite to them. They taste great in this oat muffin recipe.

Muffins require a hot oven, between 375°F and 425°F. Follow recipe directions.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

They're also called serviceberries, prairie berries, juneberries, and shadbush, depending on where they grow. The saskatoon berry plant belongs to the rose family Rosaceae. Its botanical name is Amelanchier alnifolia.

In Saskatoon berry, the content of C3G in Saskatoon berry (117.67 mg/100 g) is significantly higher than wild blueberry (27.48 mg/100 g), raspberry (35.88 mg/100 g), strawberry (9.53 mg/100 g), chokecherry (46.01 mg/100 g), and sea buckthorn (0.05 mg/100 g) [18].

A recent study from AgriForest suggests that Saskatoon berries plants have very high components of phenolics, flavonols, and anthocyanins. These are also high in natural sugar, Vitamin C and contains triple quantity as much of the iron and copper.

In a muffin mix that calls for water, can I substitute milk? A. We don't recommend using milk instead of water because the milk can make holes in the paper liners or the sides of the muffins.

How to doctor up muffin mix? ›

Add Fresh or Frozen Fruit to the Batter

Add strawberries to chocolate muffins. You can even experiment with crushed pineapple and mandarin oranges to add a citrus twist to your favorite muffins. We recommend adding 1/2 to 1 cup of fresh or frozen (thawed and drained) fruit.

Overmixing the batter.

When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture. → Follow this tip: To ensure a batch of light, fluffy muffins, mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.

Ideal Muffin Cooking Temperature

As stated above, different flours, swaps and add-ins can impact muffin cooking time and should be taken into account when making your baked treat. That being said, the standard oven temperature for baking desserts like quick breads and muffins is commonly set to 350 degrees Fahrenheit.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

You can top muffins with a dusting of cinnamon and sugar, a handful of chopped nuts or pumpkin seeds, or a daub of Nutella®* or frosting. But our favorite way to add a finishing touch to muffins is with a streusel topping.

To make a box cake mix rise higher, try using a smaller pan, adding an extra egg, using milk instead of water, adding baking powder, mixing for longer, using room temperature ingredients, baking at a higher temperature, or using cake strips.

The two main candidates are Baking powder and Bicarbonate of soda. Yes, they both cause chemical reactions, give off bubbles, cause your muffins to rise.

High heat encourages the muffins to rise quickly and create a nice dome. You can start baking them at a higher temperature, such as 425°F (220°C), for about 5 minutes, and then lower the temperature to the regular baking temperature for the remaining time.