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Muffins are a fantastic breakfast option, whether filled with fruit or not. But, your muffins might sometimes turn out dry and crumbly, which is never a good thing. During my years of making muffins, I’ve learned how critical it is to avoid a crumbly, dry muffin!

The most frequent cause of muffins becoming crumbly and dry is incorrectly measuring the components used in the batter. In order to maintain muffins fluffy and moist, the ratios of wet and dry components must be precisely measured when baking.

Although utilizing the correct ingredient ratios is the most prevalent cause of crumbly muffins, there are many other factors that might cause your muffins to crumble and dry. In this post, I’ll go over all of the reasons why muffins may come out dry and what you can do to avoid this in the future.

Why are my muffins strewn?

Muffins will become crumbly for a variety of causes, including overbeating the mixture, overbaking, baking at the incorrect temperature, or using too much flour. Because of these factors, your muffins are more likely to turn crumbly after baking.

All of these concerns are avoided by just utilizing a Digital Scale, which is a lifesaver in my kitchen. I propose utilizing a Nicewell Digital Food Scale, which works on batteries and is thus cordless and hassle-free. It’s available on Amazon!

Let’s take a deeper look at these and other factors that contribute to crumbly muffins:

You used the incorrect component proportions.

One of the main reasons muffins come out dry and crumbly is if the ingredients are measured wrong. The proper ratios of wet to dry components are critical in achieving a fluffy and moist muffin.

The oven was not sufficiently warmed.

If the oven is not adequately preheated before putting the muffins in, they will not cook evenly and will be dry.

You used out-of-date or expired baking powder.

If your baking powder is outdated, it will not rise when cooked, and your muffin will be dry. Before placing anything in your oven, always check to see whether the expiry date on the item has past.

Expired substances lose their potency, rendering them useless for their intended purpose!

*You may also be interested in knowing whether cornstarch can be used in lieu of baking powder. I just published a post on Baking Powder Substitutes That Work, which you can read here!

Maybe you used vegetable oil spread.

In my experience, using vegetable oil spread as the fat results in brittle muffins. If you want a more moist and fluffy muffin, leave out this ingredient.

The muffins were overbaked by you.

Overbaking is another typical cause of crumbly, falling-apart muffins. Keep an eye on them while they’re baking to make sure they don’t overcook.

To prevent issues, follow the baking directions on your recipe.

You used regular or light margarine.

Since it includes more water than ordinary margarine, the final muffin may be crumbly. Use ordinary butter or a comparable product that has no added additives while baking.

You used an excessive amount of moisture from other components.

Another difficulty to avoid is adding too much liquid, which may cause your muffins to come apart if not properly cooked.

The easiest approach to avoid crumbly cookies is to carefully read the recipe directions and follow them step by step.

*Side Note: You may also be interested in learning why your muffins crack on top after baking. I just created a post on How to Repair and Avoid Dry Muffins, which you can read here!

What’s the deal with my dry muffins?

In general, overbaking causes your muffins to become dry. When muffins are overbaked, the moisture inside the muffins evaporates due to the high temperature. This reduces the size of the muffins while making them thick and dry.

Some possible causes of dry muffins include:

You used an excessive amount of flour.

This is particularly critical if you’re using self-rising flour. Too much flour may result in dry and crumbly muffins, so measure carefully or use a kitchen scale for more precise results.

Overmixing the batter is another major cause of this problem. Take care not to over-mix the components and always follow the recipe exactly.

*By the way, I just published an article on How to Aerate and Measure Flour Correctly. This article will teach you all you need to know about using flour effectively while baking. This article may be found here!

You kept them cool for much too long.

After removing the muffins from the oven, let them to cool for 15-30 minutes on a wire rack.

If you leave your muffins in the pan to cool entirely, or for an extended period of time, they may become dry and thick due to moisture loss while chilling. This is due to the fact that the pan retains heat longer than the muffins!

You Made Incorrect Substitutions

Another difficulty I often encounter when individuals attempt to adjust recipes is this. If you want your muffins to be moist and fluffy, don’t substitute baking soda for baking powder or use buttermilk instead of standard milk in the recipe; these components will have an effect on the final product.

*Also, I just published an article on How to Store Muffins to Keep Them Fresher for Longer. This article discusses how to store muffins at room temperature, in the refrigerator, and in the freezer to keep them fresh. This article may be found here!

How Do You Make Crumbly Muffins?

Make a soaker syrup or a wet glaze and brush it over the top of each muffin to mend crumbling muffins. To make soaker syrup, put some sugar in lemon juice or water and boil it until the sugar dissolves. The crumbly muffins are then topped with this mixture.

To make the wet glaze, mix together some melted butter, milk or cream, and confectioners sugar until smooth. You may also add a dash of vanilla or almond essence if desired.

*Side Note: You may also be interested in learning why your muffins didn’t rise properly. I just created a post on Techniques For Avoiding Flat Muffins, which you can read here!

How Can I Avoid Crumbly Muffins?

To avoid crumbly muffins, weigh the ingredients accurately. Follow the muffins recipe exactly to get the right wet-to-dry ingredient ratios. If there are more dry ingredients than wet components, the mixture will clump and the muffin will be crumbly.

Here are some additional tips to keep your muffins from drying out:

Don’t overcook the muffins.

Keep an eye on them in the oven so they don’t get too brown or overdone. Overcooked muffins will always be dry.

Use the proper kind of butter.

Whenever a recipe asks for butter, use margarine instead. If it calls for oil, use veggie spread instead. To avoid dry muffins, be aware of the diverse impacts that different components have on a recipe and make the necessary replacements.

A Battery Powered Electric Flour Sifter For Baking is the greatest equipment I’ve discovered for sifting flour. This excellent utensil automates all of my kitchen sifting requirements! It has a 4-cup capacity and is dishwasher safe. What else does an automated sifter require? This Electric Flour Sifter is available on Amazon!

Bake at the appropriate temperature

To prevent overbaking, preheat the oven and maintain the temperature at or below 375 degrees Fahrenheit.

Don’t leave them in the pan for too long.

As soon as you remove your muffins from the oven, place them on a wire rack to cool evenly rather than remaining hot and wet within their baking tins.

This will help reduce moisture loss and keep them fluffy and moist when you consume them.

Measure the components precisely.

This is an important step in ensuring that your muffins come out properly. Using too much or too little of an ingredient will ruin the batch. For more precise measures, use a kitchen scale, or measure ingredients with leveled tablespoons or cups.

Avoid using light or diet margarine.

As previously stated, these products contain more water and might cause baked foods to be dry. If you want a lower-fat alternative, use unsalted butter instead.

*Side Note: You may also be interested in how to prevent cupcake and muffin liners from folding in and sticking. I just published an essay on How To Keep The Liners Looking Excellent While Baking In Them, which you can read here!

What’s the deal with my moist yet crumbly muffins?

If you overmix the recipe or add too much flour, your muffins will be moist but crumbly. Muffins that are moist yet crumbly may also be created by combining components with different qualities, such as using all-purpose flour in a recipe that calls for self-rising flour.

While making sweets, it is important to follow the instructions precisely as written. This is due to the fact that many baking components have volatile interactions with one another, causing the combination to be volatile as well!

It is always critical to follow the recipe precisely as stated and to accurately measure the components. Some reasons for moist yet crumbly muffins include using the wrong oven temperature or overbaking.

*By the way, if I didn’t have the appropriate sort of mixer, I wouldn’t be able to cure my grainy buttercream frosting. In this case, I utilized a 5-Speed Electric Hand Mixer to get the job done! On Amazon, you can find the Hand Mixer I use!

In conclusion

Dry, crumbly muffins are a typical baking problem that may be caused by a variety of factors. You can assist prevent your muffins from getting dry and crumbly in the first place by following the guidelines above, or you may repair them if they have already gotten this way. Good luck with your baking!