"Let muffin batter sit overnight"…? What?!

[ToppTotty]

I'm middle-aged verging on old, and I grew up with the knowledge that muffin batter must go into the oven as quickly as possible once the wet/dry ingredients are mixed.

Consulting some new recipies... the ingredients are the same but I am now instructed to let the batter sit in the fridge overnight! before baking?!

Is this some weird joke or has anyone actually tried it? I am always eager to improve things but… (has baking powder changed or something?)

Confused.

I'm not sure what recipes you're using but as a teenager, I do remember that we used to make up a big batch of bran muffin batter, and then bake first thing in the morning to have hot fresh muffins for breakfast. They were definitely what I would consider traditional muffins - ie made with wholemeal flour and/or bran and/or oats. I find a lot of English "muffin" recipes are what I would consider a type of cupcake (I'm not English).

Having said that, I haven't been able to track down the bloody recipe I'm referring to! From memory, it was bran, wholemeal flour and yoghurt - I remember it smelled quite sour. They did rise, but they weren't big fluffy muffins - by design they were more dense and filling.

Sorry, not yoghurt - buttermilk! Although, probably very similar.

Ours were something like this. I might try these actually!

I usually leave mine until it gets furry, then let everyone grab a bite.

I'm a fan of real muffins full of fruit and fibre, super quick to make fresh every time - add wet mix to dry no more than 18 strokes to stir in (not the oversized fairy cakes we have in the UK). It sounds like you're making six week refrigerator muffins that I remember fondly from the 1980s. They have a good sour tang and the sweetness comes from molasses (I sub in black treacle). The idea with 6wk bran is to have the mix ready to bake every morning.

It's unclear what muffins you are talking about. Are they the oversized fairy cakes or proper muffins that you toast and eat with lashings of butter.

There are too damn many different things called muffins.

It's a confusing word. Traditional English muffins are yeast-leavened and shaped like crumpets but don't have the holey top. You halve them horizontally and toast them. Lovely liberally buttered, especially with poached eggs.

The oversized cupcakes now sold as muffins are completely different. I understood them to be American but I wouldn't be in the least surprised to learn that they've been significantly changed from the US original.

Yes, I think "muffins" in America are the cupcake shape but not cupcakes. I loved visiting New York and getting proper wholemeal carrot/blueberry/banana/pumpkin muffins that weren't too sweet and had lots and lots of fibre.

My poor DC - can't understand why I refuse to buy them packets of "muffins". I keep telling them those are cupcakes, not muffins. Having said that, DS loves my spiced carrot muffins. I must remember to make him a batch as they're great for freezing and then popping into his lunch box.

Sorry I wasn't clear about the type of muffin. Yes I meant the cake-like muffins, not the English muffins that are split and toasted. This is the recipe:

INGREDIENTS
2 cups blueberries (tossed in a teaspoon of flour)
1 cup shaken buttermilk
1/4 cup unsalted butter (melted)
2/3 cup white granulated sugar
3 tablespoons neutral oil
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons turbinado sugar (for topping)

INSTRUCTIONS

In medium bowl, whisk together the buttermilk, melted butter, sugar, neutral oil, eggs and vanilla extract. In a large bowl, whisk together the flour, salt, baking powder, baking soda. Pour the wet ingredients into the dry ingredients and mix until barely combined. Add the blueberries.

Cover the bowl with plastic wrap and allow them to rest in the fridge overnight.

Preheat the oven to 400 degrees F. Divide the batter amongst a lined 12-cavity muffin tin. Sprinkle the tops with turbinado sugar.

Transfer to the oven to bake for 7 minutes. Then immediately turn the oven’s temperature down to 350 degrees F and bake for an additional 10 to 12 minutes, until the tops are lightly golden brown and nicely domed.

@SpaceOP My Dad would love those. Iwill give them a try when I next visit him.

That does sound a bit odd as usually raising agents activate once wet however some baking powders are double acting as in they do their first rise when wet but rise again with heat so when baked. Based on the fact that it is cup measures I assume it is an US recipe, not sure if baking powder there is identical to here. I use a practically identical recipe but there is no overnight with it, it's into the oven as soon as mixed.

Buttermilk recipes work well when given time to rest so it makes sense, I had a buttermilk drop scone recipe once that required resting overnight and it was wonderful. Lost the recipe and never been able to find it again.

@ToppTotty your recipe looks great. I am going to give it a try.

I'm making the carrot muffins today - you inspired me! Incidentally, I have made these in the past for my Dad and left them in his freezer so he can pull out when necessary - he has learnt basic baking but it's not his favourite thing and he does love a muffin! They freeze extremely well which is why we love them so much. Good thing too because the recipe is a faff so I double it and then we have loads. If you'd like the recipe I can send it.

@SpaceOP Yes please send the carrot muffin recipe. I don't mind a bit of faffing.

My Dad in his 80s has recently mastered taking muffins out of the freezer and warming them up in the microwave—of necessity as he gets up so much earlier than anyone else