You may have a struggle trying to get your muffins from the tins without tearing them apart. Here’s help:
1. Use a good quality tin, preferably one with a nonstick finish. Old, worn, tins don’t release as easily. Check out our non-stick muffin tin.
2. Grease the surfaces well, especially in the corners. Be sure to grease the flat surfaces around the edges where the muffin cap may cling.
3. Let the muffins cool in the tins for four to eight minutes before removing them. We usually set the timer for five minutes so we remove them when we should. If you let them sit too long, they will sweat and become soggy.
4. Spread a towel over the muffins and pan to gently catch your muffins then, while holding the edges of the towel and the muffin pan, turn muffin tin upside down and gently joggle it up and down. The muffins should fall out. If they don’t, run a flexible metal spatula around the edge to loosen them. (This does not work well for muffins that are topped with streusel as it shakes some of the streusel loose.)
What works better, vegetable oil or shortening for greasing the tins? We’ve tried both and both work well. With a spray canister, it’s easier to get the vegetable oil into the corners but shortening seems to work just as well as long as we generously grease the corners.