Spiced Pear & Oat Breakfast Muffins - My Fussy Eater | Easy Family Recipes (2024)

FAQs

Why are my oatmeal muffins dry? ›

Too little fat will result in dry, less tender muffins. Carefully cut on lines found on the butter/margarine stick wrapper. Or, pack it into dry (nested) measuring cup, then use a spatula or straight edge of a knife blade to level even with the top of the cup.

It helps keep the muffins light and moist while adding a healthy dose of protein, fat, and calcium! These muffins are special in that yogurt is THE main ingredient. You don't need any extra fruits or other add-ins as they are so delicious as is.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

What Eggs Do in Baking Recipes. Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

Add Fresh or Frozen Fruit to the Batter

Add strawberries to chocolate muffins. You can even experiment with crushed pineapple and mandarin oranges to add a citrus twist to your favorite muffins. We recommend adding 1/2 to 1 cup of fresh or frozen (thawed and drained) fruit. Gently fold into the batter.

Brush the muffins with milk while they're still hot, and the milk will soften the crust enough to make the muffins enjoyable again. Cream or half-and-half also will work and make the muffins taste slightly richer.

If you're using ½ cup of oats, then use 1 cup of milk and ½ cup of water to cook the oatmeal. If you're looking to make your oatmeal extra creamy, use all plant milk. Bottom line, never cook the oatmeal in just water, it doesn't give great results.

Dry baked oats result from using too much oats or not enough liquid. You should find that this recipe yields moist and fluffy oats!

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.