I am always looking for an excuse to bake. I have an endless list of desserts ranging from muffins to cakes to tarts to custards to mousses to brownies I want to make that it’s nearly impossible to keep track of. They are in OneNote, my phone’s notebook, in my browser “favorites,” bookmarked in my New York Times Cooking app, saved in my Instagram posts; the whole situation is unruly and totally out of control. With just the three of us at home, it’s hard to justify baking regularly. Plus, as someone who is working on body recomposition, I think it’s just a bit too self-indulgent.

So when a friend invited us over for brunch today, I immediately knew I wanted to bake something autumnal. So I chose these spiced apple muffins and got Sweet Tango apples from the local farmers market for them. I wanted to perfect these muffins and ensure they got a good muffin top, especially after my blueberry muffin fiasco from the spring when Chris’s parents came. I was so excited to make them fruit muffins for breakfast, but I really messed up: not only did the muffins stick to the tin (which I ended up tossing), but they didn’t rise that high. So I read more about what causes muffins to rise and get a proper “muffin top.” After some research, these are the secrets: 1) after mixing dry and wet ingredients, allow the batter to rest for at least 30-45 minutes, and 2) blast the muffins in the oven with 425 F heat for the first five minutes, then lower the temperature to about 350 for the remaining time to evenly bake. The resting allows full hydration of the batter and the rising agents to work their magic to the fullest extent. This lets the flour’s starch molecules absorb liquid to create a thicker batter that holds a taller shape. The initial high heat blast in the oven “shocks” the batter into an initial rapid rise and sets the crust into a dome. And well, this time, it worked! I also didn’t make the same mistake twice, and I got proper muffin liners for my muffin pan. I felt quite happy when my friend’s husband looked at the muffins on the brunch table when I laid them out and asked where we bought them from. 🙂

Now that I got this right, I feel more empowered to keep the muffin momentum going. What’s the next muffin I am going to make?