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The parchment paper trick I somehow missed for 10 years
I've been baking muffins every Sunday for a decade, and last month I finally figured out I was lining my pans wrong. I always cut parchment squares and shoved them in corners, which left those crumpled ridges all over the muffin sides. My sister watched me do it once and asked why I wasn't just crumpling the paper into a ball first, then flattening it out so it sits smooth in the tin. Took me two tries but now the muffins come out clean every time, no more weird creases or torn edges. Does anyone else have a basic technique they learned embarrassingly late?
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ryan9526d ago
Fifteen years of Sunday baking and I still pre-cut my parchment and fold it into the pan corners without crumpling first. The ridges on the muffin sides never bothered me much, and honestly they give the muffins a homemade look that box mix brands try to fake. Plus crumpling the paper adds an extra step and makes the paper thinner in spots, so I’ve had it tear when pulling the muffins out. If your muffins taste good, a few creases on the outside don’t change anything.
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