We ran hundreds of muffin tests before they made it to the package. Here are the preparation tips that produce the best tasting muffins:
- Muffin/Cupcake Papers (Important): Use jumbo or Texas size paper cups to line the muffin tins. The paper gives the batter a structure or scaffold to cling to, allowing the batter to crawl up during the baking process. With muffin papers, you’ll get a larger and fluffier muffin. Without the paper, the muffins will be much smaller and more dense. The large muffin papers work well but the jumbo or Texas size work a little better.
If you’re following our keto muffin recipes and not using our muffin mix, it’s a bit different and we don’t recommend using standard paper muffin liners (although the parchment paper liners are ok). Using the standard liners doesn’t really affect the rising, but you’ll have more muffin sticking to the paper than you’d like. We don’t have a great explanation as to why it works this way, but we know it does!
- Portion Size: The SunFlour Muffin Mix bag is measured to provide 8 – 3 oz muffins for 12g of protein & 4g of fiber and 300 calories. This is 15% of your daily calories for breakfast and is consistent with common nutritional practices. If you have higher energy needs or follow the “eat like a king at breakfast principle,” make bigger muffins by filling the muffin papers 100% full, or eat 1 ½ muffins.
- Filling Muffin Tin: Fill the muffin papers about 80% full using a large tablespoon or soup spoon. If you would like more of a muffin top, fill the papers closer to 100% full. This would give you closer to a 3.5 oz / 100g muffin.
- Baking Times Vary: Baking time can range from 25-35 minutes depending on how big you make the muffins, how many muffins you make, and how hot your oven runs. We always look for the top turning golden brown to know the muffin is done. If you want to be precise, the internal temperature of the muffin should reach 200 degrees F which you can measure with a thermometer.
- Rotate Muffin Tin: Ovens don’t always distribute heat evenly, so rotate your muffin tin about ½ way through the baking cycle for even baking.
- Sift the Mix: If you would like the muffins a little extra fluffy, sift the baking mix before preparing. All baking mixes and flour settle in the bags. Taking an extra 30 secconds to sift the flour improves the texture.
- Fruit: Don’t overdo the fruit beyond the recipe guidelines or the extra moisture may make the muffin a little wet or mushy in the center.
- Cooling: The muffins are best if you allow them to cool 30 minutes before eating. This allows them to finish cooking and the muffin holds together better. Having said that, we have violated this rule many times and they are still delicious!
- Storing: The muffins will last in the refrigerator for about 1-2 days in a baggie or loosely covered on your countertop. The best way to store them is to freeze them and let them thaw loosely covered or in open air before heating or taking on the go. This will give you many ready-to-go breakfasts and snacks for the week.
- Smaller Batch Sizes: If you like to make smaller batch sizes, use the following proportions for 3 muffins:
1 cup & 1 Tbsp of SunFlour Muffin Mix (sifted)
1 egg
2 Tbsp & 1 tsp of liquid (milk, non-dairy, or orange juice)
1 tsp of oil (or melted butter)
½ tsp extract (based on muffin flavor you want; please note that flavorings & oils are much stronger than extracts so you will need to adjust down by at least 50% to use them)
¼ cup of fruit
