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Troubleshooting

Although I’ve tested and re-tested all the recipes in this book to make sure they work, there’s always a chance that the end result might not meet your expectations. If you think something has gone wrong, check out the possible causes and solutions below.

Under-baked and slightly sunken?

It is likely that the oven had not reached the correct temperature before the muffins or scones were put in the oven. Always pre-heat the oven at the beginning of a recipe and only put the goodies in to bake when the light goes out, indicating the correct temperature has been reached.

How to fix it: If you realise that the muffins are undercooked and sinking within 30 minutes of taking them out of the oven, you could return them to the hot oven and cook for a few more minutes. If you don’t realise for an hour or so, try microwaving a few at a time. Cook on high (850w) for 1 minute, leave to stand for a couple of minutes, then test with a cocktail stick – it should come out clean.

Over-baked?

Was the oven temperature set correctly? Did you use the right size muffin tins and not smaller patty (fairy cake) tins? If you have a fan oven, you need to adjust the temperature accordingly, baking 20 degrees lower than a conventional oven (see oven temperatures chart opposite). Or is your oven 10 or 20 degrees hotter than the oven indicates? If you find things regularly burn, call out a service engineer from the cooker’s manufacturer – they can test your oven to check that it is correctly calibrated.

How to fix it: How over-baked are they? Burnt tops need to be cut off. Disguise with icing, melted chocolate or cream cheese frosting. If they’re not burnt, but just a little dry, pierce a few times with a cocktail stick and drizzle some fruit juice or booze over sweet muffins. Drizzle savoury muffins with olive oil.

Crusty top?

This is usually caused if you’ve used too much sugar. Did you measure it carefully? Did you measure the golden syrup accurately? Digital scales that you can set to zero with each ingredient make adding ingredients directly to the mixing bowl easier. Also, use a measuring spoon dipped in hot water to make sure the syrup doesn’t cling to the spoon.

How to fix it: Dust the tops with icing sugar to taste like an intentional sugary crust.

Fruit sank?

Did you gently toss the fruit in the flour before adding the wet ingredients? This is a critical stage. Also, was the oven pre-heated to the correct temperature? If it is too low, the mixture does not set quickly enough to support the fruit while the mixture bakes.

How to fix it: Nothing you can do, but remember these hints for next time.

Muffin tops cracked and not baked through?

This is caused when the oven is too hot, so the top bakes quickly and sets before the lower part of the muffin has cooked, then during baking the mixture underneath forces its way up as it bakes and rises, splitting the already set surface.

How to fix it: Dust with icing sugar.

Flat tops that didn’t rise properly?

Did you remember to put in the correct amount of raising agent ? Measure baking powder and bicarbonate of soda carefully with a measuring spoon – exact quantities are critical for the muffins to rise successfully. Also check the packets to ensure that the raising agents haven’t passed their use-by date.

How to fix it: Cover with icing and call them cup cakes!

Muffins too crumbly?

If the mixture is quite stiff when it goes in to bake, the end result will probably be dry and crumbly. Measure liquids and fats carefully. If the texture is too crumbly, not enough liquid was added.

How to fix it: Drizzle with a lemon sugar syrup, some booze or fruit juice.

Oily texture?

Did you use butter or the oil suggested in the recipe? It sounds like you tried to use a low-fat spread or margarine. These contain water, and have the weird effect of separating out during cooking and making the muffin texture oily.

How to fix it: Serve with tangy fruit for sweet muffins or a crisp vinegar-dressed salad for savoury ones.

Dense texture?

Sounds like you may have over-mixed. Stir the wet and dry ingredients together for about ten strokes until everything is just combined. Don’t over-mix.

How to fix it: Microwave individual muffins and serve warm, like a pudding. Serve with ice cream or custard to disguise.

Seriously sunken? (pictured)

You’ve added too much raising agent. Use measuring spoons for accuracy.

How to fix it: Put some raspberries on top!

Mixture overflows?

Did you use large eggs instead of medium? (All recipes use medium eggs unless large are specified.) Have you used the correct size of muffin tin?

How to fix it: Make sure next time you only spoon enough muffin mixture into the cases or tin holes so that they are two-thirds full.

Cooked unevenly?

Are some of the muffins browned, whilst others are not? Sounds like your oven is cooking unevenly.

How to fix it: Next time, turn muffins round after 10–15 minutes cooking time, but don’t open the oven door too soon or they’ll sink.

Muffins sticking to tins?

Did you grease them thoroughly? Use butter or sunflower oil and make sure you smear it right into the corners. Were you too impatient getting them out of the tins? Leave in the tins for 10 minutes to cool and firm up – if you try to remove them too soon, they’ll be too fragile and break up. However, if you leave them too long they may well set in the tins.

How to fix it: Ideally use a non-stick tin, or a flexible plastic one. Use a palette knife to ease around the sides of each muffin and gently slip underneath to release. Or use paper muffin cases every time – they make life a lot easier.