It all depends on how liquid the batter is. For example, I find I get better results baking Blueberry muffins in Traditional Bake because those blueberries just burst open and give off so much juice during baking, and if I bake them in Convection the muffins have a tendency to fall apart.
What is the Best Mode for Baking Muffins? Convection or Traditional Bake Because foods cooked in Convection have more moisture retention, I use Convection for most of my cooking; however, when it comes to baking there are times when traditional Bake actually results in a drier crumb.
Most recipes for cakes, cookies and other desserts are best made without the convection mode. The convection fan is too drying for these delicate baked goods.
When you are using a convection oven, you would need to adjust the recipes. If you don't adjust the recipe correctly, you can end up with burnt or overcooked food. Baked foods such as bread, cookies, and cakes are most susceptible to this.
The main differences between convection bake and regular bake are the cooking speed, temperature and heat distribution, and the end result. Convection baking is often faster and provides a more consistent bake across multiple racks.
The number one rule for successful muffins is: Don't over-mix the batter.
Muffins From A Bakery Are Made With Fresh, High-Quality Ingredients. Part of the reason why bakery muffins are so much better than store-bought ones is that they're made with fresh, high quality ingredients. Those bought from a store often have long ingredient lists filled with names you don't recognize.
Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.
Convection ovens (sometimes known as "speed bake") blow air around the oven to ensure a more even bake. To compensate for the faster heating, you usually reduce a formula's suggested temp. by 25 - 50 degrees. And we bake our muffins at work at 350 F in a convection oven for about 25 - 26 minutes.
While most recipes call for muffins to be baked at 350°F, she's in favor of a hotter oven. She suggests baking muffins at 400°F for domed-top success.
Overall, the convection oven setting is a great choice if you want a crisp, quick, product, but if you want your dish to maintain moisture or rise before it is finished baking, then stick with the conventional oven.
If you want crispy, evenly baked goods, you can't go wrong with a convection oven. A convection bake offers even heat distribution which can help you perfect perfectly fluffy cupcakes, uniform batches of cookies, and more. Luckily, it's easy to adapt a recipe written for a conventional oven for a convection oven.
Overmixing is a common problem with muffins. First combine dry ingredients, mixing well. Then combine liquid ingredients, mixing well. Finally combine dry and wet ingredients, by hand, using only 15 to 20 light strokes.
I particularly love baking muffin batter on a sheet pan. You get to skip the whole paper liner step, and the result is akin to a giant muffin top (which is the best part of a muffin, duh). Your muffins stay wonderfully moist and soft but you get lots of golden, crisp edges.
Egg: An egg adds moisture and helps bind the muffin batter together. Milk: A cup of milk gives the muffins moisture and flavor.
Bake muffins on the center rack in a preheated oven. Muffins require a hot oven, between 375°F and 425°F. Follow recipe directions. When baking more than one pan of muffins, allow enough room around each pan and between the pans and the sides of the oven for the heat to circulate.
It depends on how wet the batter is. Because foods cooked in Convection have more moisture retention, I use Convection for most of my cooking; however, when it comes to baking there are times when traditional Bake actually results in a drier crumb. It all depends on how liquid the batter is.
While every oven is going to be a little different, you're basically looking at three ways to turn a conventional-oven recipe into a convection-oven recipe: Reduce cooking temperature by 25 degrees F (about 15 degrees C). Reduce cooking time by 25 percent. Reduce both temperature and time by less than 25 percent.