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Mandie Lowe ha publicado una actualización
I’ve started resting my muffin batters in the fridge for at least 4 hours, or overnight. That extra hydration time makes a noticeable difference in the final product. I make sure to use double-acting baking powder and try not to deflate the batter too much when scooping into the liners. I only use tulip liners, they seem to give the best support. Here’s a blueberry muffin batter, ready to rest.
Lana Mihajlović, Mercedes Minaya Palacios y2 más7 Comentarios-
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Scoolinary Team
So lovely to see you back here, Mandy!
It’s clear you’re putting so much care and intention into your work. The texture of the batter looks creamy and nicely aerated, and those carefully distributed blueberries promise juicy bites. Using a long cold rest was a smart choice—it improves hydration, stabilizes the crumb, and enhances the flavor. And that tip about using tulip liners? Brilliant! They definitely add both structure and elegance to the final result.
Have you tried switching up the type of sugar or adding some citrus zest to contrast with the sweetness of the blueberries? A small change like that could bring in new layers of aroma and flavor.
Thanks for sharing this stage of the process we can’t wait to see those muffins fresh out of the oven. Keep enjoying every step! 🫐💛1-
@sussan_scoolinaryteam Thank you, Sussan! Sometimes I rub orange zest into the sugar, for a beautiful citrus flavour. I prefer orange to lemon, because it makes the muffins taste sweeter, without adding any extra sugar.
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Scoolinary Team
Welcome back, dear Mandy! 🫐✨ What a joy to see your process shared with such care and precision.
The photo is sharp, well-lit and the creamy texture of the batter contrasts beautifully with the vibrant blueberries — it instantly makes you crave a warm muffin. You’ve managed to capture not just the mix, but the intention behind it. That speaks volumes.
What’s the most noticeable difference you’ve experienced since incorporating the overnight rest? I’d love to hear more about how it’s changed your crumb or dome height.1-
@soldamiani Since I started resting the batter, my muffins are more tender and moist. It doesn’t affect the dome height, but for that, I now overfill the liners, not just 3/4 full as most recipes recommend.
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Scoolinary Team
@mandie-lowe That’s such a great tip, Mandy—and it shows you’re really dialing into what works for your bakes. That extra moisture from the rest makes a huge difference in texture, and I love that you’re not afraid to break the “3/4 rule” to get those beautiful domes! 🙌Have you noticed any change in flavor depth too with the overnight rest? I’m loving this level of detail you’re exploring! 🫐💬
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@soldamiani I haven’t noticed any change in the flavour, but I have started baking them slightly longer, to get even browning on the outside. I like the contrast between toasted exterior and soft inside and it lends notes of caramel to the muffin.
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Scoolinary Team
@mandie-lowe They must have turned out impressively.
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