Why Were My Chocolate Banana Muffins Dry? | Ask Nigella.com (2024)

FAQs

Why Were My Chocolate Banana Muffins Dry? | Ask Nigella.com? ›

If the muffins are dry, it is possible that they were baked for slightly too long. The oven temperature is slightly higher that you would normally use for cakes, as this helps to give the muffins nicely domed tops, a good crust and a moist interior. This means that the baking time is only 15-20 minutes.

Avoid overmixing your wet ingredients with the flour mixture as this will result in more dry, dense muffins instead of muffins with a moist crumb. Follow the other tips above for using overripe bananas for the best guarantee of moist muffins!

Bake them a few minutes too long, and those once-moist and fluffy muffins run the risk of turning dry. → Follow this tip: Ovens all have their individual quirks, so while you should still follow the bake time in the recipe, use a toothpick or cake tester to test the muffins a couple minutes before.

You can add a little more if the batter seems really thick and dry. Next, try adding a little fat. You don't need much – maybe 2-3 tablespoons of butter – but this will help make the muffins lighter. Butter helps to hold the little air bubbles that expand while the muffins are in the oven and create that airy texture.

Oil & Butter: Oil produces a moist, tender muffin. Combine with melted butter for extra fat, moisture, and a little flavor. Milk: Milk adds plenty of moisture and lightens up the crumb. I usually use whole milk or buttermilk.

If muffins are left exposed, the moisture starts to leak from them and they dry out. To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well.

Chocolate muffins are notorious for being dry because of the cocoa powder.

Make a trifle

A muffin trifle is easy to assemble. Cut the muffins into cubes and layer them with spoonfuls of custard (or whipped cream), fresh-cut fruit, berries, and even Jell-O. Add toasted nuts, chopped candy bars, and crushed cookies for texture and flavor.

What can I add to muffin mix to make it moist? ›

The right amount of butter or oil, or a combination of both, is important to get a moist muffin. This fat is essential for producing a beautifully moist muffin with a tender crumb - so don't reduce the amount stated in the recipe.

Too much liquid – If there is too much liquid in the batter, the muffins will be very dense. Make sure to measure liquid ingredients in the correct type of measuring cup. There's a big difference between measuring cups for dry ingredients and those for liquids.

Moisture is key when it comes to banana bread, and the ratio of flour to banana makes all the difference. If you use too much flour, you'll end up with dry bread. If you don't use enough, your bread will be too wet. The secret is actually in how you measure the flour.

Warm in the oven

It may seem counterintuitive, but you can warm a stale muffin in a hot oven to curb dryness. First, preheat your oven to 350 degrees Fahrenheit. Next, spritz the muffin with some water, place it in a paper bag, and close the bag shut with leeway, leaving room for the bag to expand.

Sugars are hygroscopic, meaning they attract water. Within baked goods, sugars help maintain a moist and tender crumb. Sugar on the exposed tops, however, will grab water from humid air, creating a wet or sticky top.

Place a paper towel at the bottom of an airtight container or in a zip-top bag. Place the cooled banana bread on top of it, then cover the loaf with another paper towel. Seal the container tightly and store at room temperature for up to four days.