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Troubleshooting Guide - Muffin Mix
Not seeing desired results for muffin mix? Get help below!
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Not seeing desired results for muffin mix? Get help below!
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Possible Causes | Possible Solutions |
|---|---|
| Oven temperature too low | Oven temperature is always critical to good baking. Oven performance should be checked frequently to ensure correct temperature and detect hot spots. |
| Too much liquid | Follow package directions for proper water amounts. If possible, use a scale to weigh the water. |
| Over filling pans | Follow package directions for proper scaling amounts. Be sure to level off scoop before depositing batter into pan. |
| Acidic ingredients | Batters that contain acidic ingredients (e.g., raw/uncooked cranberries, blueberries, citrus fruits) should not be frozen or refrigerated as this will result in loss of leavening. |
| Old batter | Batters should be used or frozen as soon after mixing as possible. Batters refrigerated longer than 48 hours will have significant loss of leavening. |
Possible Causes | Possible Solutions |
|---|---|
| Incorrect liquid (too little) | Follow package directions for proper water amounts. If possible, use a scale to weigh the water. |
| Oven temperature too high | Follow package directions for proper baking times. Have oven checked for accuracy. |
| Over mixing | Hand mixing is primary make-up method. If machine mixing make sure and follow package directions. If possible, use an electric timer to automatically shut off mixer. |
Possible Causes | Possible Solutions |
|---|---|
| Hot spots / cool spots in oven | Pans should be rotated 180° after 5 -7 minutes of baking. |
Possible Causes | Possible Solutions |
|---|---|
| Inadequate pan greasing | Provide adequate coverage of pan release on pans before depositing batter; grease tops and cups of muffin pan. Grease only tops of pans when using paper liners. |
Possible Causes | Possible Solutions |
|---|---|
| Over mixing | Hand mixing is primary make-up method. If machine mixing make sure and follow package directions. If possible, use an electric timer to automatically shut off mixer. |
| Batter has been refrigerated or frozen | Allow batter to temper for 30 minutes prior to baking frozen batter. |
| Pans were not rotated in a convection oven | Pans should be rotated 180° after 5 – 7 minutes of baking. |
Possible Causes | Possible Solutions |
|---|---|
| Under baking / over loading of oven | Follow package directions for proper baking temperatures and times. Fully loaded ovens reduce oven temperature in the first few minutes of baking. Bake times may need to be extended. Centers of muffins should spring back when lightly touched. |
| Oven temperature too low | Follow package directions for proper baking temperatures. Have oven checked for accuracy using an oven thermometer. |
| Too much liquid | Follow package directions for proper water amounts. If possible, use a scale to weigh the water. |
Possible Causes | Possible Solutions |
|---|---|
| Over baking / oven temperature too high | Follow package directions for proper baking temperatures and times. Have oven checked for accuracy using an oven thermometer. |
| Uneven heat | Pans should be rotated 180° after 5 -7 minutes of baking. |
| Deck oven is used to bake muffins | Deck ovens may provide uneven bottom heat. Place a sheet pan under the muffin tins when using a deck oven. |
Possible Causes | Possible Solutions |
|---|---|
| Over baking | Follow package directions for proper baking temperatures and times. Have oven checked for accuracy using an oven thermometer. |
| Too little liquid | Follow package directions for proper water amounts. If possible, use a scale to weigh the water. |
| Muffins stored improperly | Make sure cooled muffins are completely covered. Use an enclosed cabinet or cover completely with sheet pan bag. |
| Oven temperature is too high | Follow package directions for proper baking temperatures. Have oven checked for accuracy using an oven thermometer. |
