How Does Costco make double chocolate muffins?

Instructions
  1. Preheat oven to 375 degrees. Line muffins tins with paper liners.
  2. In a large bowl, lightly beat eggs. Mix in oil, milk, water, vanilla.
  3. Stir in the sour cream, cake mix, pudding mix and cinnamon. Mix well.
  4. Fill muffin tins 3/4 full. Sprinkle the remaining 1/2 cup chocolate chips over the batter.

Why are my chocolate muffins dry?

Why muffins come out dry and crumbly

The main cause of dry, hard muffins is over-mixing the batter and overcooking the muffins. So the the 3 simple secrets for beautifully soft and moist blueberry muffins are: use butter AND oil -butter makes things tasty but oil makes things moist.

How do you make Mary Berry chocolate muffins?

Ingredients
  1. 4 tbsp Water (boiling)
  2. 40g Cocoa powder.
  3. 3 Free range large egg(s)
  4. 175g Unsalted butter (softened)
  5. 165g Billington’s Unrefined Golden Caster Sugar.
  6. 115g Self-raising white flour.
  7. 1 tsp Baking powder.

Why are my muffins crispy on top?

Baking muffins at too high temperatures can cause a hard crust to form. Follow recipe directions for the correct temperature to bake the muffins. If it comes out clean or with a few moist crumbs clinging to the pick, the muffins are done. Begin testing muffins 5 minutes before the minimum time indicated in recipe.

How can I make my muffins light and fluffy?

Muffins use baking powder or baking soda, or both, to generate the “rise” that makes them light and fluffy. Use too little and they won’t rise enough, use too much and they will rise quickly and then collapse.

How do you fix sticky muffins?

You can also sprinkle some baking soda on a paper towel on the bottom of your container and then place your goods on top (just don’t do that to bare bottomed muffins so they don’t get baking soda on their bottoms, try to put them on a plate first. Lined cupcakes should be ok.) Baking soda naturally absorbs moisture.

Why do muffins sink after baking?

Muffin was underbaked and cell structure wasn’t set. When the cell structure doesn’t set, the air spaces created by the leavening in the recipe collapses, causing the muffin to sink. If this temperature is significantly hotter than the recipe calls for, reduce the baking time.

Why are my cupcakes so sticky?

Cupcakes can get sticky on top due to the reaction of the sugar with the air. Sugar is hygroscopic, which means it attracts water. So, if the air is particularly humid, the sugar on the top of the cupcakes will attract water particles from the air, making the cupcakes wet, or sticky.

Should cupcakes be flat or domed?

The air is the problem. You would have to put so little batter in to avoid the air reaching the middle to cook with no dome but then you ruin the cupcake with an uneven baking and an overdone bottom.

How long should you bake cupcakes at 350?

Bake at 350 degrees for 30 to 35 minutes. Check for doneness at 30 min. by putting a toothpick in the center of the cake. If it comes out clean or with only a few drums attached, it is done.

How long do you bake cupcakes at 325?

For this test I took the exact control recipe but baked it in a 325°F oven for 22 minutes. I peeked through the oven window to watch these cupcakes as they baked and they domed up surprisingly high during baking but proceeded to collapse slightly during the last minutes of baking and during cooling.

Why do my cupcakes look like muffins?

Why it happens:

Everyone’s done it: put cupcakes in the oven only to take them out and they’ve transformed into overflowing muffin-type things that have taken over the pan. This almost always happens because each cup in the pan has been overfilled.

How do you tell if cupcakes are done without a toothpick?

Look at your knife set and find the one with the thinnest blade. Then insert the blade into the center of the cake. If the knife comes out clean, the cake is done. If batter or crumbs stick to the blade, let your cake bake a few minutes more and retest with a clean knife.

Are muffins bigger than cupcakes?

Yes, smaller cupcakes, bigger muffins. But it’s more than size. Cupcakes are basically miniature cakes. So cake flour is used, which results in lighter and softer texture.

How can I make my cupcakes more moist?

How to Keep Cupcakes Moist and Fresh – Storage Tips
  1. Store cupcakes after they cool completely. If you store hot or warm cupcakes, you will trap steam and moisture in the container.
  2. Use an airtight container.
  3. Keep unfrosted cupcakes at room temperature.
  4. Wrap unfrosted cupcakes tightly in plastic wrap.

What ingredient makes cupcakes moist?

Brown Sugar

You can substitute all white sugar in your recipe but I highly recommend you do it half-and-half: half white sugar and half brown sugar. Brown sugar can give your cupcakes extra moisture but is also sweeter than white sugar.

Are cupcakes better with oil or butter?

The texture of cakes made with oil is—in general—superior to the texture of cakes made with butter. Oil cakes tend to bake up loftier with a more even crumb and stay moist and tender far longer than cakes made with butter. Cakes made with butter often taste better than oil cakes.

Can I bake 2 trays of cookies at the same time?

Baking two trays of cookies at a time is fairly standard, but if your oven has space for more, three or four can be used. Industrial ovens often have five or six racks. Putting four trays of cookies in an oven will still not affect the cooking time, but the trays may still need to be rotated for even browning.

How do I know when the cupcakes are done baking?

Stick a toothpick into a cupcake. If it comes out dry, the cupcake is done. If it is still wet, return the cupcake tin to the oven for another five minutes and test again. The second way to tell is simply to touch a cupcake and see if it springs back.