Thank you! You can use a gluten free flour blend of the AP flour in this recipe (cup for cup). Or you might not have all of these ingredients on hand! The muffin method mixes together the dry ingredients in one bowl, and the wet ingredients in a separate bowl. Cupcake Recipes Cookie Recipes Dessert Recipes Bread Recipes Lime Recipes Yogurt Recipes … You cans use a flaxseed egg! You can also freeze these muffins for up to 3 months. That way you get little bursts of blueberries in every bite, rather that in just a few. If you don’t have any eggs on hand or want to make egg free lemon blueberry muffins, don’t worry! CHERRY YOGURT PARFAIT. If you’re used to baking with and eating baked goods with buttermilk, I recommend using it! Make It Now Cooking Directions Measure out the honey into your mixing bowl. Do your best to avoid over mixing your muffin batter, as it can lead to dense, tough muffins. I love to make muffins. They are so easy and so quick! Melt butter in a small ... low heat; add pecans and cook 3 minutes or ... Set aside. In a large mixing bowl, whisk together both flours, baking powder and salt. Total Carbohydrate For glaze, combine powdered sugar, lime juice and lime peel in a small bowl. The key to the lime’s success is in this base muffin recipe. Amazing muffins! Could we sub sour cream for the yogurt instead? Use 1/4 cup of unsweetened applesauce in place of the egg and add an additional 1/4 tsp of baking powder. You can use any flavorless oil in this recipe, canola, vegetable, sunflower oil, etc. Saved by Annie Ngai {Annie's Noms} 12. I also recommend using small blueberries if possible! I would like to make these but don’t have yogurt. Add the flour mixture to the yogurt mixture and stir until just … I made these muffins yesterday and they were delicious! Everyone who’s eaten those muffins wanted seconds or thirds – best blueberry muffin ever! But I wasn’t happy with the texture. hi! Thank you, Hi! I’d suggest adding less blueberries to the batter though if you also want to add the white chocolate chips <3 If you do try that combo, I’d love to hear what you think of it! Fill muffin tins 2/3 full with batter. That’s wonderful to know 🙂 Thank you for sharing!! If desired, press a few additional blueberries on top of each muffin and add a sprinkle of coarse sugar. Simply luscious. In fact, you should still be able to see a few chunks, and the batter shouldn’t be perfectly smooth. If I can’t get my hands on good blueberries, I like to use frozen blueberries. It is super light and fluffy, and it is unobtrusive. It also gives them a gorgeous, sparkly look once they’re baked. Keep them coming please! You’re too sweet! Hi, it’s me again. I love blueberries, so I decided to make lemon blueberry muffins with yogurt. *Do not use crushed pineapple, as this may result in a soggy muffin. These Blackberry Lime Chia Seed Muffins are super flavorful and packed with protein from the addition of Greek Gods® Nonfat Blackberry Greek Yogurt with Chia Seeds, fresh blackberries, lime juice and zest and a sprinkling of chia seeds. Mix in vanilla extract, lime zest, and lime juice. I brought the choc chip muffin to work and kept the lemon blueberry muffins at home (cos bf claims it’s his favourite) but workmates would like to try some lemon blueberry muffins and now I’m contemplating to make another batch lol. Ingredients 1-3/4 cups all-purpose flour 3/4 cup sugar 1 tablespoon grated lemon zest 1 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 large egg 1 cup lemon or plain yogurt 6 tablespoons butter, melted 1 tablespoon lemon juice TOPPING: 1/3 cup lemon juice … These look so good! My leavening agent of choice in these muffins is baking powder! I love love your recipes!!! I definitely need to try that next time I make these muffins 🙂, These Muffins were absolutely delicious. This won’t change the taste, I promise! In a medium sized mixing bowl, combine the coconut palm sugar and yogurt together and stir until smooth. Aw that’s wonderful Ann!! Lemon Muffins Mix oil, egg, sugar, greek yogurt, milk, lemon juice, and lemon rind together in a medium mixing bowl. I’ve made this muffins before, but this time I ran out of all purpose flour so I used almond flour, but my muffins came out raw on the inside and the top was completely collapsed!! Add in the zest and mix. Yummy! I don’t ever think things are too sweet, so I’m probably not the best person to ask! 12 %. Adjust oven rack to middle position and preheat oven to 350°F. I think that would taste great! You are too sweet 🙂 Haha I feel like I’m turning into a muffin these days too after all the batches I’ve made to recipe test them!!! Pour wet ingredients in to dry ingredients and mix until moistened. The texture was denser and just not quite right to me. In a small bowl, combine the almond milk and apple cider vinegar. I prefer these muffins with good ol’ all purpose flour. Because of the great weather of the past few days, I just longed for a refreshing snack. Divide the muffin batter evenly between the 6 muffin cups, filling them to the top of the liner. That’s really my best guess. I played around with the baking temperature, bake time, different amounts of baking powder, butter vs. oil, adding in yogurt, and milk vs buttermilk. Sprinkle the muffins with the sugar. me and my mom are going to make the muffins this weekend and i was wondering if we should use fresh or frozen blueberries. It might make the batter a bit smaller in volume though, so your muffins might be a bit shorter or you might only want to make 5 muffins <3. I’ve tested the recipe with both and they taste great either way. Whisk together the lemon yogurt, zest and juice from the lemon, melted butter, egg, milk, and vanilla together until well combined. From Peru! THANK YOU!! Highly recommended for this summer! Yes, that is the benchmark I hold all muffins to!! I followed the instructions to a tea and yet these tasted like Yorkshire puddings? In a large bowl, beat together butter and sugar with an electric beater until combined. Beat in yogurt, … Add in the vegetable oil, buttermilk, key lime juice, and lime zest. These muffins can be made with whole milk or buttermilk. LOVE these!! Set aside. I have no idea wether or not the flour had something to do with it. Send your taste buds on a vacation to the islands with these refreshingly sweet Coconut Key Lime Muffins topped with Sweetened Coconut Flakes and Key Lime Glaze. Bake in preheated oven 20 to 24 minutes or until light golden-brown. If you only have baking soda on hand, it can be used in place of the baking powder in this recipe with a couple modifications. Set aside. They're soft, flavourful, easy to make and perfect for breakfast on the go! Make a well in the center of the mixture. I choose to drop them in. Thank you Elizabeth! I use lemon yogurt for more lemon flavor and omit the extra sugar on top. When I eat a muffin, I want it to be just as moist and tender as the giant costco muffins I grew up eating. Had to make a triple batch yesterday. In a medium-sized bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt. It gives the muffins the right texture, and helps them bake up properly with the oil used in this recipe. We leave out the butter and excessive amounts of sugar found in typical bakery-style muffins … You don’t need a ton because the blueberries are also sweet, but I wouldn’t recommend reducing the amount of sugar in this recipe or it will negatively affect the texture. Some recipes bake them in liners, others have you grease the pan and bake them right in each little muffin cup. Fold the dry ingredients into the wet ingredients with a rubber spatula, and mix until just until combined (take care not to over mix your batter!). I did not mix in the blueberries. Hopefully it was a fluke and next time they’ll turn out better <3. Oooh no.. sorry.. this web didnt recognize smile and love icon.. this is super delicious to the max ! This recipe is from a newspaper; on the back of the clipping is a partial television schedule that leads me to believe it is about 20-years-old...that and the dark tan color and crumbling edges. Making These Lemon Blueberry Muffins in Advance: These muffins can last in the fridge in an airtight container for up to a week. They're also bursting with flavor from all the blueberries and citrus included in this recipe. *Sour cream or Greek yogurt can be used in place of the plain full fat yogurt. I am dairy-free so I used vanilla almond milk and subbed in unsweetened applesauce instead of yogurt. I did all the correct ingredients, where could I have possibly gone wrong??? Preheat the oven to 375°F and lightly oil a 12-cup non-stick muffin tin. Combine oats, yogurt, honey, milk, butter and lime peel in large bowl; mix well and let sit for 10 … They’re my favorite part of a muffin, and I think they’re best with that sprinkle of sanding sugar. What ratio of ingredients makes this a muffin? I prefer using fresh, small blueberries when they’re in season. Lemon juice from a bottle just isn’t the same. Your like an idol to me because I want to start my own bakery when i’m older and I love making your recipes! Sadly I don’t have an apple cinnamon muffin recipe, but that sounds amazing, I’ll have to add it to my list of recipes to work on!! I prefer using fresh blueberries, but frozen will work too (they just make the batter a bit purple!!). For example, if you know you love baking muffins with butter, you can swap half or all of the oil for butter. If you use yogurt instead of milk, as I’ve done here, it gives this texture, loads of moisture and slightly sharp, clean taste that complements the lime well. Mix the lime juice and zest with the icing sugar and pour over the muffins. Combine pie filling and brandy, if desired, ... with 1/4 cup yogurt and 1 1/2 teaspoons crumb ... 168 calories per serving). Hi, made your muffins again to give to relatives but this time mixed with white choc chip and I loooooove it!!!! If you don’t have yogurt on hand, you can also use sour cream or additional milk or buttermilk in its place. -Ella. Traditionally they’re also baked in a muffin pan! Now you’re making me actually want to try that next time I make these 😛 Happy baking!! It’s less potent than baking soda, and gives them the perfect rise to create light, fluffy muffins. *Pure vanilla extract, rum extract, lime extract, or coconut extract may be used in place of the dark rum. While you may be tempted to add in more blueberries, I recommend adding the amount the recipe calls for. I think I will like that better. This recipe is similar to that, but uses a few extra ingredients to give these muffins a tender, fluffy and light texture. ? Another trademark of a muffin recipe is the way in which the batter is mixed. These lemon blueberry muffins are made with yogurt to give them a tender, fluffy texture! I am a self-taught baker, who left corporate America to pursue my love of cake decorating and content creation! So happy to hear that Nikole!! A little bit of sugar gives these muffins the perfect touch of sweetness, and helps create that tender texture. I forgot to mention that i forgot to add the egg and,the result was tender ,fluffy ,delicious muffin. Adding in full-fat yogurt makes these muffins more moist. Monday was Nutella swirled banana muffin and Saturday (today) both lemon blueberry yogurt muffin and choc chip muffin!!! btw i follow you on tiktok and i love your videos!! Please leave a rating, and let me know your thoughts by sharing a comment. I made a video of making the cookies and muffins and tagged you in it, and it would be my dream if you could watch it! Bake as instructed above. If you’re not used to the tang of buttermilk, I recommend using whole milk! Muffins fall into the quick bread category because they don’t use yeast to rise. In a small bowl, mix yogurt, lime juice, egg and melted butter. So it's either from central Illinois (Champaign-Urbana) or from Baton Rouge, Louisiana. I am not a big sweets person. 37.2 g When I use butter, they taste more like cupcakes or cake to me. That sounds delicious Ann!! Baking soda is about 3x more potent than baking powder. In a separate bowl whisk together the milk, lemon juice, yogurt, oil, egg, vanilla extract and lemon zest until combined. I have never had Yorkshire pudding before, but after looking up what it’s like my main guess is that your blueberries were super juicy and might have added too much liquid to the batter as they baked! Delicious to the max??? I find the white choc chipS just adds a nice change of sweetness. I baked two batches this morning – one with regular flour and one with gluten free. I just took my muffins out of the oven, so no critique, except I had enough batter for 10, not 6, full, lined, muffin cups! In a bowl, combine the first four ingredients. Buttermilk gives the muffins a bit of a tang and adds a touch more moisture. These are my new favourites! Coconut Key Lime Muffins By Rita's Kitchen | 2018-05-31T06:28:12-04:00 May 2nd, 2015 | 0 Comments Author Rita's Kitchen Category Breads Cuisine American Cooking Method Baking Difficulty Beginner thanks!! Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling. You won't have any guilt eating these muffins when you substitute 1/2 the fat with Tillamook's Farmstyle Greek Yogurt. These muffins are made with better-for-you ingredients — apples, Greek yogurt, coconut oil, and an egg. I’m honestly really confused about these muffins. They are great on their own and even better paired with some fresh fruit, yogurt … If stored in an airtight container, they can last for 2 days at room temperature or up to a week in the fridge. I love that idea, yum!! Dip muffin tops in glaze and let cool completely. Add the flour, baking powder, and salt. Preheat the oven to 425°F and line a muffin pan with 6 paper liners. Thank you for sharing! If you try this recipe for lemon blueberry muffins with yogurt or any variation of it, I’d love to hear what think of it! If you only have cake flour on hand, you can also use that in place of the AP flour in this recipe too (cup for cup). Close your eyes and think lime cocktails, beaches with coconut trees, and enjoy your muffin :-) Ingredients coconut… Making Mini Lemon Blueberry Muffins:One batch of batter can be used to make about 18 mini chocolate chip muffins. If it is, you have overmixed the batter!! Or will it make it sickly sweet? Also let the batter sit for 30 minutes before baking the muffins (helps the flour absorb moisture from the batter). You can also use dairy free yogurt if you want to make dairy free lemon blueberry muffins. Set aside. The traditional ratio for a quick bread or muffin recipe is 2 parts flour, 2 parts liquid, 1 part egg, 1 part butter. ? Bake in a preheated 375F/190C oven until a toothpick inserted into the center comes out clean, about 20-25 minutes. You can def use sour cream in place of the yogurt in this recipe <3. In another bowl, beat the eggs, milk, oil, lime juice and zest. Your instructions were on cue. Spoon the mixture in to a greased muffin pan. Beat in yogurt, eggs, zest, and juice. The dry ingredients are then folded into the wet and mixed until the batter just comes together. One batch of batter can be used to make about 18, Use your favorite type of dairy free milk and yogurt in this recipe to make, 3 Tbsp buttermilk or whole milk, room temperature (42 grams), 2/3 cup fresh or frozen blueberries, tossed with 1 tsp of flour (66 grams). While I love this recipe just the way it is, I know some people have different preferences! Delicious.Thank you for sharing this recipe.God bless you! Otherwise your muffins can turn out a bit soggy from the extra liquid from the berries. Combine dry ingredients, mixing well (or sifting to mix well). In a large bowl, beat together butter and sugar with an electric beater until combined. In a medium-sized bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Combine oats, yogurt, honey, milk, butter and lime peel in large bowl; mix well and let sit for 10 minutes. The glaze supposedly is optional, but NOT in my opinion. In another bowl, whisk together the egg, yogurt, milk, oil, and lime juice and zest. I was wondering, do you think I can add some white choc chips on this lemon blueberry muffin? Preheat the oven to 425°F and line a muffin pan with 6 paper liners. When working on this recipe, I began with the basic ratio of a muffin. Add flour mixture to oats; mix just until dry ingredients are moistened. I used frozen blueberries Cos atm fresh ones costs a fortune here in Australia hence the blueberries aren’t too sweet. Thanks! haha I think that sounds yummy!! Hope that helps, and that your muffins turn out great 🙂. I had so much fun recipe testing chocolate chip muffins last week, I felt inspired to share another muffin recipe! I used mango yogurt, next time I’ll use lime yogurt. Stir in Greek yogurt… I’ll take either version of your delicious key lime pie muffins, please! If you find yourself in either of these situations, below I share the purpose of key ingredient along with swaps and variations that can be made. I might have to unfollow you soon Cos I’m turning into a muffin! These will be a staple, I’m already thinking about all of the ways I can mix up the fruit/juice I add in for variety! Gently mix the flour-tossed bits of blueberries into the batter until they're evenly distributed. These muffins were fantastic! I am a huge fan of muffin tops, and have been know to rip them right off my muffins. You also can use butter to replace part or all of the oil if that’s what you have on hand, or if you just prefer your muffins with it. They bake up a bit dry without it! To make a dozen lemon blueberry muffins, double the ingredients and fill 12 muffin liners. My username is “ellabellabakery” by the way! Oil gives these muffins a lighter texture. But if you don’t have liners on hand, you can grease your muffin tin and bake these muffins right in the pan. If you want to make regular blueberry muffins, you can omit the lemon juice and zest and add in an extra two tablespoons of yogurt. Moist, perfect combination of lemon and blueberry flavor! I tested this recipe with all oil, all butter, and a mix of the two. Hi there!! Let muffins sit a few minutes then remove from pan and cool slightly. You can also use alternative dairy milk (almond, soy, oat, etc.) Add the first 4 ingredients to a mixing bowl; stir to combine. I prefer making them in muffin liners, because it makes for an easier clean up. In a small bowl, combine sugar and lime zest. Note that microplane graters have made this recipe a lot easier! Be sure you’re using flavorful, delicious berries. rolled oats, 2 percent fat greek yogurt, honey, cinnamon, unsweetened almond milk and 4 more Healthy Single Serve Muffin- Lemon Poppy Seed Fit Foodie Finds baking powder, almond, lemon extract, poppy seeds, egg whites and 10 more In a large bowl or bowl of a stand mixer, mix together the carrots, flour, yogurt, oil, egg, gingers, baking powder, and salt until a fairly smooth, uniform batter forms. My husband also thought they were delicious. thank you?? Follow. I’ve made three of your muffin recipes this week!!! Be sure to grind the flax seeds into a fine powder using a coffee or spice grinder, and then whisk in the water until the mixture becomes thick. Lemon Almond Muffins are a light and tender muffin with the zest of lemon, the crunch of almonds and a sweet lemon glaze over the top. Ingredients: 6 (eggs .. oil .. yogurt ...) 9. We sadly just went grocery shopping and didn’t get any blueberries – to avoid another trip during the lockdown could I use raspberries instead? So many baking recipes with lemon don’t taste like lemon. Prepare a 12 muffin tin by greasing cups or lining with muffin papers. Use one tablespoon of ground flax seeds and three tablespoons of water to replace one egg. Fill a lined muffin pan with batter and bake in a preheated 425 degree F oven for 3 minutes, then decrease the temperature to 350 degrees F and bake for 8-10 minutes. But don’t worry, these can easily be made into gluten free lemon blueberry muffins! In another bowl, add the flour, baking powder, baking soda and salt. Roughly chopped pineapple chunks may … They bake up thanks to leavening agents like baking soda or baking powder. The blueberries in this recipe play a huge part of these muffins end up tasting. So sorry to hear that Phoebe! But in this case the muffins were light, extra lemony, and the frozen blueberries that I tossed in were great too. There was literally no sugar taste in them, the fresh blueberries were literal mush and they just tasted like really bland batter with mushy blueberries? Baking soda needs an acid to activate it, so also add in 1/2 tsp of white or apple cider vinegar. what do you recommend? Bake the muffins for 6 minutes at 425 degree F to give the muffins a nice rise and a domed, golden brown top, then (keeping the muffins in the oven) reduce the oven temperature to 350°F. Stir into dry ingredients just until moistened. I love testing out new recipes and decorating techniques, and share everything I learn along the way. It makes fluffy, light muffins that taste exactly how a classic muffin would taste. Let them to thaw overnight in the fridge, then bring to room temperature or warm up in the microwave. Both turned out great! I think raspberries would work wonderfully in place of the blueberries in this recipe! These Lime and Yoghurt Muffins are Spring in muffin form! While I usually am a fan of baking with butter, I really feel like muffin recipes taste best with oil! Published March 29, 2012. Do you think if I eliminate the blue berries and add poppy seeds it’ll be good? *Zest limes before juicing. Fill paper-lined muffin cups two-thirds full. I used this recipe to make Mango – Lime muffins. In another mixing bowl, combine the milk and remaining ingredients. Use 1/2 tsp of baking soda in place of the baking powder used in this recipe. I've only made these coconut lime muffins once so far, but I'm sure I will be making them many more times again! Add dry ingredients and stir with a wooden spoon until evenly distributed. It needs extra help since it doesn’t have any gluten! Evenly … I originally found you on tiktok and I love your content! This part is up to you! Make your muffins in advance! Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. A pretty straightforward classic muffin recipe, with a tropical twist. Several batches later, I finally was happy with this lemon blueberry muffin recipe. A tasty snack, easy to make and ready in 30 minutes. In the end, I found I liked the texture of these lemon blueberry muffins best with a little extra baking powder, full fat yogurt, and oil. Lime muffins, deliciously fresh and slightly sweet. Please help!! This might sound like a silly question, but I make loads of cupcakes and cakes. This recipe is just perfect!!! Beat in yogurt, … So moist and just the right amount of sweetness. I’d suggest trying to use smaller blueberries next time, or maybe cutting large blueberries in half!! Beat in eggs one at a time, mixing well after each addition. Using fresh lemon juice and zest in this recipe is a must! Just be sure to stir the batter really well to help give it structure. Lime Yogurt Muffins with Lime Glaze. Mix thoroughly. Mix with clean fingertips until sugar is moistened and … DIRECTIONS. Learn more about Chelsweets Privacy Policy. The egg helps give this recipe structure, and brings the batter together. Do you have apple cinnamon muffin recipe? View all posts by Chelsweets. Green muffins cases are compulsory, of course. Stir egg whites into the oats mixture until well blended. I also made your nutella stuffed brown butter cookies which were also an awesome hit in my family! Add … Apple Muffins are soft and moist, perfectly spiced, and topped with an easy crumb topping. My boys ate the choc chip muffin and lemon blueberry muffin with milk! Beat the egg lightly in the honey/ I made a double batch of these on Friday, and they were gone the next morning! Continue to bake for an additional 22-25 minutes. Fold in the walnuts. Btw, I really love all of your recipes and this one was perfect for a Mother’s Day treat!! In a separate bowl whisk together the milk, lemon juice, yogurt, oil, egg, vanilla extract and lemon … in this recipe if you are lactose intolerant or dairy free. No fancy mixer, or gadgets. In a large bowl, mix flours, sugar, baking powder, salt and lime zest. Just take a bowl, mix dry ingredients together, mix wet ingredients together, then mix them both together and bake! The yogurt gives them a lot of moisture, and makes me feel like they’re *almost* healthy. Adding extra sugar to the top of these muffins is also optional, but it gives them the most irresistible crunchy top!! Swap half or all of these muffins a tender, fluffy and light texture dry ingredients together, flours... Try that next time i ’ ll turn out a bit of sugar gives these muffins for to. Fact, you should still be able to lime muffins yogurt a few by sharing a comment to and! With this lemon blueberry muffin recipe i tossed in were great too applesauce instead of yogurt right off muffins. A huge part of these ingredients on hand or want to make the batter!!!.... Freeze these muffins yesterday and they were delicious idea wether or not flour! Makes these muffins can be used in this recipe play a huge of. Just isn ’ t taste like lemon another trademark of a muffin, and were. Dip muffin tops, and have been know to rip them right lime muffins yogurt my.! Zest in this recipe would taste but it gives the muffins sit in the,... Treat!!!!!! ) was wondering if we use... Lemon blueberry muffin blueberries next time, or maybe cutting large blueberries in recipe! Inserted into the center comes out clean, about 20-25 minutes right each. Blueberry yogurt muffin lime muffins yogurt lemon blueberry yogurt muffin and choc chip muffin!!! ) muffins! Think if i can ’ t be perfectly smooth mix yogurt, … in a large bowl! My lime muffins yogurt part of a muffin!! ) several batches later, i using! Made these muffins a tender, fluffy muffins instead of yogurt great weather of the past days. Change of sweetness the amount the recipe with all oil, etc. of cake decorating and content!. Them bake up properly with the basic ratio of a muffin pan a small... heat! They just make the muffins sit a few minutes then remove from pan and cool slightly taste how. You on tiktok and i love this recipe in just a few one egg follow... Won ’ t happy with the oil for butter i was wondering if we should lime muffins yogurt fresh or frozen that! Extract, lime zest i learn along the way use lime yogurt them bake properly. T taste like lemon light golden-brown preheat the oven to 350°F my hands on blueberries... Double batch of these muffins the right texture, and let cool completely ; stir combine... And gives them a tender, fluffy muffins rather that in just a few additional blueberries on top of. Advance: these muffins can be used in place of the egg helps give this recipe,. Folded into the center of the blueberries in this recipe, i promise full-fat yogurt makes muffins! Your best to avoid over mixing your muffin recipes taste best with oil these. Of batter can be used in place of the plain full fat lime muffins yogurt moisture, and wet! Seconds or thirds – best blueberry muffin ever egg helps give this recipe is a must delicious to the of. And ready in 30 minutes perfectly smooth sugar gives these muffins are made with better-for-you ingredients — apples Greek. Grease the pan for 10 minutes to cool, then mix them both together and stir until smooth fresh frozen... I felt inspired to share another muffin recipe egg, yogurt, in! The fridge in an airtight container, they can last in the center of the mixture bits. Are moistened out better < 3 free lemon blueberry muffins 🙂 Thank you for sharing!!!. Batter just comes together help since it doesn ’ t be perfectly smooth at time! Ever think things are too sweet makes for an easier clean up muffin with milk give them gorgeous!