Easy Egg Muffins Recipe (2024)

FAQs

How do you keep egg muffins from collapsing? ›

Placing a muffin tin in a rimmed baking dish of water will prevent the muffins from rising too high as they bake. This prevents them from collapsing and shriveling later. The difference is quite noticeable, and all you have to do is add an extra pan of water to the equation when you bake these.

If your egg muffins are soggy, you likely used a lot of veggies with high water content. Next time, saute the veggies before adding them to the egg cups to remove the excess moisture.

Butter adds richness, tenderizes the crumb and makes it easier to remove things from pans. Eggs provide structure. Just enough structure to hold your muffin together is a good thing. too much structure, especially without the tenderizing effects of the butter, will make your muffin tough, chewy and unpleasant.

My advice would be if you can to heat the pans up first before spraying with oil and adding eggs, that way the egg won't adhere. If that's not an option then use cake release or butter and flour the pans, spraying oil isn't good enough, you need more of a barrier.

How do you keep muffins from falling apart? It's gluten. See, to a baker, gluten holds the whole world together.

Letting them cool off is important, as hot muffins in an airtight container can produce condensation that causes the muffins to become soggy. Line the bottom of the container or plastic bag with a paper towel before placing the muffins inside in a single layer.

Over-mixing – If you mix the muffin batter too much it can create a VERY dense muffin with huge pockets of air inside.

Your egg casserole might be rubbery if you didn't cook the vegetables before. Moisture can lead to rubbery egg bakes. Make sure to thoroughly cook your vegetables and meat before adding to an egg bake!

Beating the eggs adds air to the egg whites and should lift the batter, though how much depends on what other ingredients are in your recipe. Heavier ingredients, such as oatmeal, will lessen the egg whites' leavening effect.

We don't recommend using milk instead of water because the milk can make holes in the paper liners or the sides of the muffins.

Should I beat eggs for muffins? ›

The main reason TO beat an egg before adding it is that the mixture to which you are adding is not going to be sufficiently mixed afterwards to hom*ogenize the egg. That is, if you are adding the egg and then just "stirring gently", that's not going to be enough to beat the egg.

Of course you can use your muffin tin to bake these but one thing that makes these really easy, from preparation to clean up, are THESE (<affiliate) parchment paper cupcake wrappers that I found. Note: I would NOT recommend making these using regular cupcake wrappers.

To remove any baked-on residue on the top of the pan, grab a sturdy pan scraper. Combined with hot, soapy water, it will quickly remove even burnt-on bits. Rinse the pan thoroughly, then dry.

Incorrect oven temperature (not pre-heated) prior to placing the muffin tray in. Too much batter in each muffin tin. The batter will rise, but crack, then fall/deflate. Generally you should leave about a quarter inch/6.35mm space empty per muffin.

Baking Eggs in a Muffin Pan

The problem with egg muffins is that the top and outside cooks faster than the inside, so it dries out. This causes the shrinking and sinking. The solution?? Add more moisture in the oven to keep the outside from drying out.

Margarine or butter may have been incorrectly measured. Too little fat will result in dry, less tender muffins. Carefully cut on lines found on the butter/margarine stick wrapper. Or, pack it into dry (nested) measuring cup, then use a spatula or straight edge of a knife blade to level even with the top of the cup.

use a good-quality muffin pan

Muffin pans made from heavy material or with insulation can help distribute heat evenly and encourage better rise. I like to use aluminized steel muffin pans. Also, use the muffin pan of the correct size for your recipe. Too much batter in a small well can cause overflow and uneven baking.