I also had problem with
muffins sticking to paper cups, on next batch, i melted a tablespoon of butter and used a basting brush to swirl it around the inside of the paper cups; that worked perfectly and the buttery taste was a plus!
The muffins stuck to the paper.
One issue I came across was that
the muffins stuck to the paper - even though I sprayed the cups.
The muffins stuck to the paper liners (oiled ones) 2.
Not exact matches
Preheat oven
to 375 ° F. Line
muffin pans with 18
paper liners (foil liners are preferable because they prevent
sticking).
The white chocolate and blueberries that make these
muffins so wonderful also make them
stick a bit
to traditional
paper muffin liners.
The
paper stuck to the
muffin leaving a
paper all around the sides and bottom too thin
to peel off.
I find the parchment
paper muffin cups are best
to avoid
sticking.
I find they
stick to the pan and
to paper muffin cups, so I use a silicone
muffin tray.
If you use
papers be sure
to grease the insides as the
muffins will
stick.
Only problem is I put them in
muffin paper liners and they
stuck to the
paper.
As someone else said, they
stuck a lot
to the liners (plain, old, white, regular
muffin / cupcake
paper liners).
However, I used the
paper baking cups and the
muffins stick to them depriving me of all that yumminess!
I'd line the
muffin tin with parchment
paper liners
to ensure they don't
stick.
Conversely, there are a slew of recipes out there that are «low fat» and «heatlhy» and come out heavy, dense, and
stick to the
muffin papers.
To fill the
muffins, a small amount of pumpkin batter is placed in a greased
muffin paper (it does
stick).
Into a nonstick
muffin tin, divide the batter into 8 tins, being sure
to spray the tin first or use
paper liners
to avoid
sticking.
One year ago today: Chocolate cupcakes with strawberry swiss meringue buttercream Two years ago today: Homemade ricotta Yellow Cake Cupcakes with Peach Buttercream (makes 12 - 18 cupcakes and enough frosting for 30 +) From Martha Stewart 1 1/2 cups all - purpose flour (spooned and leveled) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1 teaspoon pure vanilla extract 1/2 cup (1
stick) unsalted butter, room temperature 3/4 cup sugar 2 large eggs 1 recipe of this frosting subbing peach jam for the strawberry Preheat oven
to 350 degrees; line the cups of a standard (12 - cup)
muffin tin with
paper or foil liners.
I got about 16 portions out of the batter which was great, but I made the mistake of using
paper muffin liners and they completely
stuck to the
paper.
I made 2 dozen
muffins with a double batch, and although they
stuck a bit
to the
paper liners, they tasted delicious.
They
stick to the
paper a little bit, but what's a little
paper when you're devouring a sweet delicious healthy
muffin full of cappuccino chips?
Baking pans are all made differently, so the only way
to make sure you don't leave half of your
muffin stuck in the pan is
to always use
paper liners.
Sprinkle with additional cornstarch, then place the mochi in a
paper muffin liner, seam side down,
to prevent
sticking.
I am glad you like these
muffins and I am sorry they
stuck to muffins paper cups.
They do
stick to paper muffin liners.
(Since there isn't a lot of fat in these
muffins, I decided not
to use
paper liners, as I find they usually
stick.
Foil cupcake liners, remove the inner
paper lining (because
paper liners tend
to stick to muffins!)
I used cupcake
papers, and the
muffins stuck to them like glue.
Some of it
stuck to the
paper casing though, so I might try just oiling a
muffin tin and baking without cases next time.
If you're using
paper liners and struggling with half your
muffin stump getting
stuck to them, then these parchment ones will change your life.
The final result was a bit disappointing at first as we baked them in
paper muffin cups and when we ate the first ones half of the stuff
stuck to the cups.
If you take the
paper off the
muffins too soon, the
paper will
stick to the
muffin and make the
muffin look less than aesthetically pleasing.
Preheat oven
to 350 degrees F. Spray 12 - cup
muffin pan with cooking spray or line the insides of the
muffin tins with
paper liners and spray with cooking spray so the
muffins do not
stick to the liners.
Preheat your oven
to 375 degrees and grease mini
muffin pans (I prefer not
to use
paper liners, which typically
stick quite a bit
to the
muffins and little kids can't get them off very easily.)
Pour about 1 Tablespoon of the melted chocolate into the bottom of 12
muffin cups (silicon work best) and rotate the
muffin cup
to coat the sides (I haven't tried
paper liners, but they might
stick!).
First time I made them, they
stuck to the
paper muffin cups too.
Because the batter
sticks to the
paper, you wind up with less than adequate
muffins.
They do
stick to paper muffin liners.
I did not try mini
muffin paper liners, but I think there might be an issue with the cups
sticking to the
paper.
Using a piece of parchment
paper (
to prevent mixture from
sticking to hands), press oat mixture into bottom and up sides of each
muffin cup.
The wheat bran will continue
to absorb moisture from the wet ingredients and can cause the
muffins to stick to the
paper liners once baked and cooled.
* Since there is no oil in these
muffins, the finished product might
stick to paper liners.
I wish I would have just put them in the pan as I did not spray my
paper liners and the
muffins are somewhat
sticking to the liner.
(I used
paper liners, and the
muffin slightly
stuck to the
paper, so I recommend the spray)
- Several of the comments mention that the
muffins stick to the pan or the
paper liners.
I know one reviewer commented on their
muffins sticking to the liners — I use these
muffin liners that have foil on the outside and
paper on the inside, and mine did not
stick.