The Effect of Oven Temperature When Baking Muffins

Blueberry Muffins (yield: 12 muffins)
2 cups (280g) AP flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon fine salt
¾ cup (150g) sugar
¼ cup (84g) honey
¾ cup (170g) buttermilk
½ cup (100g) vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup (170g) wild blueberries, fresh or frozen
turbinado sugar
1. Whisk together all the dry ingredients to evenly distribute the leaveners.
2. In a separate bowl, whisk together all the wet ingredients, including the sugar and honey.
3. Add the dry to the wet and mix just until you can't see any dry flour. (there may be some lumps but that is ok)
4. Let the batter rest for 15 minutes while you prepare the muffin pan with paper liners.
5. Finish the muffin batter by gently folding in the blueberries.
6. Divide evenly between the muffin cups and top each muffin with roughly 1 teaspoon of turbinado sugar.
7. Bake at 400F (200C) for 18-22 minutes or until golden brown and a toothpick inserted in the center comes out with wet crumbs attached.

[@corpsefoot758]

This is one of those rare KZbin channels which literally never misses

[@Mr1121628]

I mean it’s kinda hard doing recipes/tips to “miss” There’s literally an infinite number of both to tell us I’m sufe

[@corpsefoot758]

@@Mr1121628 I’ve watched plenty of cooking channels with inaccurate or missing information even in their longer videos, let alone mere Shorts So Ben here is in a different league, it’s pretty straightforward

[@AndrewKidd14145]

Never misses*

[@hicuburundibobetteangelika4660]

​@@corpsefoot7589/⁹999999999

[@Merilirem]

@@Mr1121628 No. Just, no. People can fuck up water.

[@Samiam1192]

you should try mixing some lemon zest with the sugar that goes on top. really does a world of difference

[@-CG]

YES! Especially on blueberry, lemon poppy, and cranberry‐orange muffins! I like adding a small amount of sea salt flakes on top of chocolate chip muffins.

[@microwaaave]

Delicious suggestion, definitely trying this next time!

[@emmanuelperez6727]

what does this do tho?

[@-CG]

@@emmanuelperez6727 flavour

[@ack7956]

​@@emmanuelperez6727 It's mostly for the flavor- the zest of the lemon is like the flavor of lemon but on steroids, it's really the most flavorful part.

[@LevePalestinaKrossaSionismen]

Thank you so much for sharing all these terrific tips! Can't wait to make muffins now!

[@benjaminthebaker]

Let me know if you give them a try!

[@peachse9119]

@@benjaminthebaker how can we make them without eggs?

[@TechSupportDave]

​@@peachse9119just eat your eggs man stop being dumb

[@Gaak967]

​@@peachse9119 you can't.

[@music389xd4]

You can use egg whites or find an alternative egg free recipe online.

[@OnlyFlans42]

Hey, hope you see this man. So, I work in a Michelin Guide restaurant. I shamelessly use your channel as my #1 guide in regards to anything baked. I find myself scrolling through your page looking for a super resourceful video that I saw x amount of time ago. Would you consider a cookbook? Or at minimum, a playlist that breaks down your advice in to categories.

[@recoveringsoul755]

KZbin lets you make your own playlists. You can name them and make your own categories.

[@jnknknk]

Ladies and gentlemen please welcome to the stage: Miss Shapen Muffin

[@ack7956]

Her splits are simply divine- she may have forgotten to tuck, though...

[@ooriiaxx]

ngl that first one looks delicious. it reminds me of the prepackaged ones they sell at my school every morning LMAO. they’re lowkey wet but every time i’m not at school i want one so bad

[@nulianwokolo3165]

I made these today, followed the tips: cover and let the batter rest for 15 minutes, bake at 425F for 7 minutes, then lower the temperature to 350F to bake for the remaining time. The blueberry muffins came out perfectly domed and tasted delicious. Yum yum 😋. Thank you very much.

[@Nari_Trovi]

Edit: recipe is in the description of the short for anyone wondering! press the 3 dots

[@shareekhaldi]

I love the mishapen ones. I think they have rhe best tops

[@ListenToStatic]

Came to the comments to say the exact same thing. Plus, a larger dome gives you a better muffin top exterior to inner cake ratio.

[@nilesmk2131]

Agreed

[@wesleyfilips7052]

I prefer the heterogeneity of the crust on the higher temp

[@user-qwerty267]

Same

[@blindfsh6093]

A crunchy muffin top is the only way to go

[@-CG]

I'm one of the freaks that purposely bakes muffins at too high of a temperature specifically for the misshapen tops.

[@strawberrychainsaw23]

imma need a cookbook stat

[@zosiazaremba7479]

I don't know if most Americans are even aware of that, but some of the ingredients you use for baking are completely different from what we Europeans use. It's especially evident for me, because I live in Poland and one of our most important local goods is white sugar, made from sugar beet, which is a lot sweeter than what you call "white sugar". So there's this idea in Poland that American cookies and muffins are too sweet to the point of being inedible. Our heavy cream is a lot thicker, our brown sugar is something completely different than yours. And it's similar for most of Europe. I think it could be a good idea for a video (given that many of your viewers are not American)

[@Brodmann312]

We also have access to white sugar made from sugar beets in the US. It is a major crop grown in some northern states. While some sugar brands are exclusively from beets, others use blends of beet and cane (and aren't required to disclose content or origin).

[@hola542]

I'm Australian and our ingredients are quite different, too. We don't have half and half, cake flour, we have different types of cream, etc... such a pain!

[@crunchysscorpion]

Ohhh so if a polish person uses an American recipe, they'll think that Americans eat REALLY sweet desserts because they use the same quantity, but use the sweeter polish sugar?

[@anaxiomenes3964]

Here at “Tortuga” island we use refined sugar cane and a brown sugar which is a mix of brown sugar and molasses (more like a no-flow-paste). It provides dessert with a particularly aromatic sweet note. Our buttermilk, lord, it is a sorry story, has no notes of anything resembling the real thing, produced with a low pH that assists resisting abuse during handling and transportation. Imported liquid whipping cream makes desserts unaffordable. There is spreadable heavy cream, though, with a fat content of 28% which I have tried in desserts and it works fine. The taste of boiled sugar beets is much less sweet than its European analog even though no refined sugar is produced from these.

[@zosiazaremba7479]

@@crunchysscorpion Basically yes. But even when you take that into account, American desserts require a lot of sugar, more than the majority of Polish sweets

[@plaer3547]

This KZbinr is all the proof you need that baking is a science

[@johncra8982]

I like how so many of these shorts on this channel are essentially "this one is too fluffy, this one is too coarse, this one is just right" 😂

[@TheClaramayBelles]

Ngl all the muffins look delicious 😍

[@insertcreativityhere7747]

Same I kinda wanna make the low temp ones they look good

[@Rhaspun]

Yes. That was the purpose of the video. To show the results that can happen when different temperatures are used.

[@iexisted583]

Hey can you do a video about how to recover from baking mistakes such as over mixing

[@benjaminthebaker]

That's a great idea! I have a few videos on what to do with baked goods that didn't turn out how you wanted, but I'll work on some more ideas

[@cececox6399]

If you're mixing blueberries in or nuts, chocolate or anything else you should sprinkle with a little bit of flower so they have a light coating. It stops them sinking. If you have issues with the add ins sinking i HIGHLY recommend this tip. 😂

[@dangerxbadger2300]

This is brilliant! Thank you. I've struggled with this my entire baking hobby time and this is going to help me so much in the future! Thank you thank you thank you

[@Lucksh1422]

Hello everyone hope you are having a good day 😊

[@namae.03]

Thank you so much! I hope you are having a good day too ❤️🙏

[@mellymarie9612]

I make banana pumpkin muffins in large batches quite regularly as ready-made breakfast options. Watching this short makes me realize my oven temperature is likely too low and I can’t wait to make my next batch at a higher oven temp! When I tell you the frustration I’ve experienced after adjusting ingredients to figure out why my muffins are short and dense… this makes so much sense. Thank you!

[@keyonbrodie6288]

if you ever release a cookbook on baking/pastries. i would 100% buy

[@catradora5264]

I have a hobby of baking and I never get muffins right This helped me a lot

[@kostasandrew]

Fast, precise, pleasant! Congrats!!!!!

[@tt7762]

Try baking muffins with some rice beneath the muffin papers! I saw this hack on another channel and it absorbed the grease and the muffin was fluffy from the inside unlike the one without rice in the pan was dry and the bottom of the muffin paper was all greasy

[@Mahaaalmmm]

@zoraackerman1684raw rice

[@fortunefinder5697]

Am I the only person who doesn't like course sugar on top of muffins?

[@hibak_]

One thing I’ve done is bake my muffins at 425F for about 5 minutes and then the rest of the baking time is at 375F. I works for me to get a good dome but still fully set muffin. Though I’d imagine the texture and receipt I use play a big factor of why it works

[@SaheeliRai]

The oven itself also plays a big role. And if you preheat or not

[@SpArK4GrL]

I’ve heard the 425 for 5 activates the baking powder properly!

[@emullinsstreams]

This!

[@thunderwolf4237]

the glaze look on that low temp baked muffin.... looks delish

[@Boom_112]

Your channel is one of a kind ✨

[@Jingerbanana]

Finally someone else who lines the muffin pan as the batter rests! 🤘🏻 I have never lined any pans first like recipes normally suggest.

[@jonathanvonwowern-barrefor6618]

Well, the reason you should pour the batter as quickly as possible, is the baking powder. It starts to react immediately, so the longer you wait, the less the swelling will be.

[@Jingerbanana]

@@jonathanvonwowern-barrefor6618 Baking powder reacts to heat, baking soda is the one that reacts immediately. That’s usually why there is something acidic used with baking soda. The reason for resting the batter is to stop gluten from developing more. But that all does depend on what you’re making.

[@jonathanvonwowern-barrefor6618]

@@Jingerbanana No, it reacts FASTER when heated. Baking soda is sodium bicarbonate, it needs an acid to release CO2. Baking powder is a mixture of sodium bicarbonate and an acid, which makes it react by itself. Just try dumping a spoon full of baking powder into a glass of water.

[@Jhet]

I see you folding, you should probably make a video about folding vs straight up mixing

[@eve3555]

i dont even bake but this is really interesting

[@kathleencove]

I feel like the temperatures you’re being exact about don’t account for elevation. When I lived in Lima, I found that the temperatures needed for cooking things was vastly different from when I lived in LA, and both places were fairly different from when I lived in NY. Really wish someone would write a book with elevation conversions for temperatures for cooking.

[@KumaBones]

Your channel is such a gem

[@sydneybristo22]

I am addicted to your videos. I save them to my baking pinterest so I can watch them over and over

[@Lovedhurtlost]

The album is incredible. Love your breakdown of it. 🔥🔥🔥

[@ana419]

LOVE, LOVE, LOVE your channel! ❤❤

[@nikkinanette8807]

Wow 🤩 😊

[@iloveit9468]

First of all I would like to thank you,I am learning so much from you. I m having issues figuring out which setting to use and keeping the temperature consistent, I have a pretty crummy thermometer and need a new one but I’m unsure what type to get. My built in oven thermometer readout never accurate …my other crummy thermometer probably isn’t accurate either! You’re a gem for sure such a talented baker and an inspiration!! Thank you tons!

[@spatan9835]

I like the dense and compact ones. Just feels satisfying to bite into them

[@prettybrowneyez3338]

Wow! You incorporate my 2 favorite things: Food and Science! Thank you. You need longer videos.

[@elk1827]

Honestly all of these look delicious

[@jilateif3324]

Love your videos

[@Maurelin22]

I made the perfect muffins last night! And it was my first time baking them! Thank you very much for all your videos

[@anselmnova]

SO BEAUTIFUL.🎀🤍🫶🏻💋🪞🦋🫧

[@romaromasalad112]

I really love your vids theyre soo good bro

[@kimherben7866]

Hi, If I'm baking Blueberry muffins for home consumption, I always grease the muffin cups instead of using paper liners. Good crust all around!

[@Lovelycat563]

Wow best Channel ever

[@pittiebaby]

Yay i love these tips

[@nelumboandrews6762]

I love mishapen muffins! Their so friendly great video as usual

[@sing2me]

I would prefer Demerara Sugar or turbinado sugar to coarse sugar. Yes, most people overwork muffin batter. I love your comparisons... you've brought out a lot of understanding.

[@buyi249]

Right on time was just planning on baking my man some muffins.. thank you 🙏🏽

[@benjaminthebaker]

I'm glad it helps!

[@theRealMaMo]

Blueberry muffins are so good. Most often even better than ones with chocolate

[@Maxpilot650]

Hi I am very inspired by your cooking you motivate me to make good food I hope you have a great day!

[@randomXL11]

Man this fuy rlly helped me

[@idioglacy2063]

just as a suggestion instead of using high, low, right parameters, maybe use temperature in number. I'm no expert in baking, but put numbers in experiment is really helpful ^^

[@Frawst_]

He does say the numbers in the video though

[@microwaaave]

These are delicious! The turbinado sugar on top is the perfect touch! If you also don't have buttermilk, I mixed 160g milk and 10g lemon juice and let it sit 5ish mins before adding in the rest of the wets.

[@knifeturtle]

damn that is a PERFECT muffin

[@aletrask]

if you make a cooking book this all these tips I would buy it so fast

[@SungGui91]

Almost a million subs my dude!

[@lauraaguayo9574]

Thank you!

[@davespriter]

i love all your tips! i also love misshapen muffins tho idk why.

[@naolucillerandom5280]

I've always liked broken top cupcakes. They feel big and crunchy! Now I know how to do it on purpose.

[@LISE_NR]

the low ones look good ngl

[@The-one-and-only-Fruitcake]

My dad loves blueberry muffins, i’m gonna make these for him

[@MasonOcker]

They all look tasty to me

[@Hahzi]

I would die for you Benjamin the baker

[@datura1919]

This video is how I learned that American blueberries are way smaller and also darker than the ones we have in the UK!

[@embeetoast2211]

Misshapen muffin would be a good band name

[@dianetowles209]

❤❤

[@Lovedhurtlost]

The low oven muffin looks the best, ngl. 😅

[@zacharydezeeuw7779]

I will say that the misshapen muffin gets a harder crust and more overall outside crust, which I love.

[@Dingle-Berries]

"I want equal amount of blueberries in each muffin, an equal amount. Do you have any idea how long that will take? I dont care, an equal amount."from the movie Casino, great movie

[@ahsophie09]

My muffins suck. I will try this. Thank you

[@angelanauss9390]

I am making these right now!! Literally, they are baking in my oven now! 😅 Y'all need to try this!! That are absolutely perfect!!

[@benjaminthebaker]

I'm so glad you liked them!

[@Mahaaalmmm]

Where can I find the recipe plsss

[@dangerxbadger2300]

​@@Mahaaalmmmthe description of the short. When you click on the shore, pause it and in the upper right hand corner you will see three dots, if you click the dots, it will expand a menu that will give you the option to select the description

[@Mahaaalmmm]

@@dangerxbadger2300 ohh thank you very muchhh💗💗

[@masada2828]

Thank you

[@skpokerface1]

My favorite muffins growing up were those packs you could get at Costco :) or the Dunkin’ Donuts chocolate muffin especially because it had this superrr crunchy top I loved it so much

[@jaginaiaelectrizs6341]

And yet, strangely, I think the "too low" temp ones look more appealing somehow. 🤔👀 🙏😅😅😁

[@kys7615]

am i the only one who prefers the first one? it looks way moister

[@bsmuffin]

I have a request; if you have any tips to share about gluten free baking i’d love to see them. As a baker by trade, I’ve learned so many tips from you and would like to learn more!

[@nancysolorio811]

I was taught to use high heat for first five minutes of baking (to give the rise), then lower the heat for the rest of the baking time left.

[@neslihan9447]

Benjamin teşekkürler 😊🍃🫖🍵🥞🥐🧁🧁

[@SecondsGuess]

These shorts are awesome. Really cool to fit all these tips in under a minute! 🧁 I REALLY wanna eat each muffin.

[@HenrietteAndersen26]

I like using frozen blueberries because it makes the batter "thicker" and the berries less likely to sink 😁

[@jonathanvonwowern-barrefor6618]

It might not be the most high-end michelin channels, but I really, really appreciate all these comparisons. It's easy to tell someone how to do something, but unless you show him what happens when parameters change, he'll never understand why. Therefore I tip my fedora!

[@Critter145]

🔥

[@berezyn]

365 was a sweet spot for me..

[@carynmccurchin3953]

First of all…THANK YOU. Bless you for all of this amazing content. I just discovered your channel and I am literally bing watching and catching up like I’m the only person in the world who never saw GOT. 😂 I love everything I have seen thus far and am learning so much. 🙏 Thank you for this post. I LOOVE muffins and the 1 time I tried to make them they came out like rocks 🤷‍♀️. But alas, this post has inspired me to try again. Is there a great yellow cake with chocolate chunks muffin recipe and a cinnamon muffin recipe you wouldn’t mind sharing. And do you have an recommendation for sugar and white flour substitutes?

[@kendraken5203]

Do you have a website or book with your recipes? Cause I need that ❤

[@yaboisaamik285]

I actually really like dense muffins.

[@monsterhunter3602]

Do you have a bakery? I would love to buy your products

[@dahliasnowball8783]

Also, if you bake your muffins in silicon molds, then they rise bigger and if you use a tray they remain flatter and a bit denser in my experience

[@maikhanijau650]

If you space them out and put rice underneath the muffins before baking. You will be so happy. Try it out guys.

[@allysmith33]

hey, does anyone else prefer the high-temp ones? i love a cracked top

[@BaronVonPurp]

"I want an ecen amount of blueberries in every muffin" "Do you know how long that will take?" "I don't care how long it takes."

[@stephengregory5589]

Would you be willing to share your recipe for the batter? I usually use my basic loaf cake batter recipe for muffins too but for some reason the f^ckers just won’t rise. My batter has a combo of buttermilk and baking soda for the leavening agents but I’m thinking I should also incorporate baking powder when doing muffins. Also, I was gonna share a tip I learned at my first bakery job for your blueberry muffins (or any with fruit you don’t want to stain the batter). Just prepare your batter, and instead of folding the bbs in, use an ice cream scoop and drop a couple bbs into the cup and pour a little bit of the batter over them, then drop a few more and the rest of the scoop and then a couple more on top. Then we would add a litter streusel topping and they always came out perfect. I wish I’d managed to get a recipe for their muffin batter while I was there, but it came in already mixed, so all I had to do was flavor it for whichever particular muffins I wanted to make that morning.

[@SoSheolH]

idk man they all look good to me

[@HappyGrrs]

Mix wet and dry ingredients separately before mixing together... ✍️ No visible dry ingredients.. but don't make it smooth... ✍️✍️ And bake at 375-400°f... ✍️✍️

[@PACKERMAN2077]

Personally I prefer short and compact muffin tops

[@leakymac101mac8]

Hey can you do a video about pie crust please🙏

[@markspark3360]

I let my battter sit for 40 minutes to get the perfect crown

[@firstlast5896]

I can't find those small blueberries anymore, now the blueberries are big as grapes, and gross in texture