closeup of bran muffins in muffin pan
  • Don’t overmix the batter as this can cause the gluten in the flour to develop, which makes the muffins tough. Stop mixing just when ingredients are combined, and a few lumps are okay.
  • Use a cookie measuring scoop for easy portioning. (This is the one I use.)
  • Don’t fill more than 2/3 full. Muffins use the walls of the paper liners or muffin pan to help them rise. If you overfill the liners, there’s too much batter and not enough space to climb. The batter can spill over the sides and you’ll be left with flat muffins.
  • Muffins are done baking when the tops look dry and the centers spring back when gently pressed with a finger.
  • Let them cool in the pan for 5 minutes, or until they’re cool enough to handle, then transfer them to a cooling rack. The heat from the pan will overcook and dry out the muffins if left in too long.