Stoopid, Stoopid Muffins Sticking

I can't bake. Baking sux. I hate baking. I can cook the F out of something, tho. Tell me what you want, I can fry it up right. I routinely make maki, Indian foods, Thai curries, Chinese wok stuff, I smoke ribs, I can do ok in the kitchen, but baking? F that noise. Once in a while I try. Friend's place for dinner party tonight. I always make/bring something. Friends are making ribs, slaw, tater salad. I thought I'd make some corn muffins to bring. Simple, jiffy box, nothing fancy, except that I added some shredded smoked gouda, and a hefty dosing of freeze dried chopped jalapeno. They taste awesome. HOWEVER - in one pan of these muffins, about half of them stuck to the bottom of the pan, and could not be removed whole. The tops kind of popped right off when trying to wiggle the whole muffin out. These were mini muffins, and I'm using brand new never used fancy Wilton non stick pans. I filled them half way. I wiped each cup with an oil dampened paper towel. One pan I only lost one or two, the second pan I lost about half. Both baked at the same time in the oven. Any guesses on WTF happened?

FRUS - TRA - TED! With a Cap F.

F baking.

Guess: cheese is even stickier than muffin dough. On the ones you lost, the cheese was outside the dough, against the pan. You might try flouring the pan after greasing it (it also helps show if you missed a spot)

Mini muffin tins are a pain, I always use cupcake liners: they're the ones you use for candymaking, so they may or may not be with baking supplies, depending on your store (the good news is that they come packed in bags of like a thousand or something - I'm still working through the first batch I bought.) Worst-case scenario, you can make parchment paper liners yourself.

seebee wrote:I wiped each cup with an oil dampened paper towel.

Slather the F-ers with butter next time. Dainty wipe with a dampened cloth gets what it deserves. Be a man!

Find some of the non-stick spring (like Pam) that has flour mixed in with it. It works really well.

Mhays wrote:Guess: cheese is even stickier than muffin dough. On the ones you lost, the cheese was outside the dough, against the pan. You might try flouring the pan after greasing it (it also helps show if you missed a spot)

I agree this should work . . . the flour would probably make sense even if not incorporating cheese into the batter.

jblth wrote:Find some of the non-stick spring (like Pam) that has flour mixed in with it. It works really well.

Back home, this was called Baker's Joy. I recently purchased a blue can from Crisco. It works & it's easier.

pairs4life wrote:

jblth wrote:Find some of the non-stick spring (like Pam) that has flour mixed in with it. It works really well.

Back home, this was called Baker's Joy. I recently purchased a blue can from Crisco. It works & it's easier.

I'll second or third this. Works like a dream all the time, and considerably less messy than the alternatives. It may even help you love baking

Jyoti

I always use the paper or foil liners-
much much easier cleanup AND nothing sticks...

I hate liners of any kind. Buttering the tin generously adds flavor and texture to the muffin. Lining it with paper adds, well, paper.

Smearing with butter followed by a light dusting of flour always works for me.
Non-stick spray sometimes leaves a residue that is tough to clean off.

Hi,

I use parchment paper to line baking pans. It has rescued many a cake that may have stuck.

I don't use paper liners for muffins if I am eating at home and think the batch will be eaten quickly. If I taking them out of the house, they get a paper liner for everyone else's convenience. If they are not going to be eaten quickly, the paper liner helps retain the bottom's moisture.

I just thought another reason why I may use a paper liner: if I frost a cupcake, then the bottom won't get hard and stale seeming.

Regards,

I used to have a problem with cookies sticking/burning on a regular cookie sheet. I got some of those sheets that have a layer of air between two metal sheets. Voila. Perfect cookies every time. I dunno if they are available for muffins, but they sure make life simple. They're not cheap though.

Cogito wrote:I used to have a problem with cookies sticking/burning on a regular cookie sheet. I got some of those sheets that have a layer of air between two metal sheets. Voila. Perfect cookies every time. I dunno if they are available for muffins, but they sure make life simple. They're not cheap though.

justjoan is a pastry chef. She has advised double sheet pans by simply stacking them. I think this could apply to this situation, too. Simply stack two same sized muffin pans.

Regards,

jygach wrote:

pairs4life wrote:

jblth wrote:Find some of the non-stick spring (like Pam) that has flour mixed in with it. It works really well.

Back home, this was called Baker's Joy. I recently purchased a blue can from Crisco. It works & it's easier.

I'll second or third this. Works like a dream all the time, and considerably less messy than the alternatives. It may even help you love baking

Jyoti

My experience is when it works, it works great. But I've had a couple of times where the cans have clogged and I've had to throw them out half or more full

Cathy2 wrote:

Cogito wrote:I used to have a problem with cookies sticking/burning on a regular cookie sheet. I got some of those sheets that have a layer of air between two metal sheets. Voila. Perfect cookies every time. I dunno if they are available for muffins, but they sure make life simple. They're not cheap though.

justjoan is a pastry chef. She has advised double sheet pans by simply stacking them. I think this could apply to this situation, too. Simply stack two same sized muffin pans.

Regards,

I guess as long as the pans were stackable while maintaining the air gap, it sounds like it would work. But if they were flat sheets, I doubt it.

Seebee,

As a fellow Berwynite, I'd be happy to offer a baking "lesson," anytime you like.