The other day I showed you a trick I use for pouring honey when making muffins (or “muffies” as my toddler calls them). It’s a great recipe because of its simplicity and because I only have to get one bowl, spoon and measuring cup dirty. It’s a one bowl recipe at it’s finest!
The thing is, I’ve always made a huge mess when pouring the batter into the muffin tins. Little drops would fall outside the muffin holes and burn on to the muffin tin when baking in the oven. Crusty batter does NOT make for easy cleanup!
[pinit]
Because I’m all for easy when it comes to cleaning, I experimented until I found 2 easy ways to pour the batter without making a mess.
The first way to easily pour the batter is to use a large measuring cup or bowl with a spout…kind of like this one. It can be tough to bake uniform sized muffins with this method, but is still quite effective.
The second way I found to pour the batter without leaving a mess is my favorite. Since my muffin tins can hold slightly more than 1/4 cup in each hole, I fill a 1/4 c. measuring cup with batter and fill each muffin hole. It pours the perfect amount of batter into each muffin tin all while keeping the rest of the muffin tin batter free. Plus, each muffin bakes to the exact same size. It kind of makes me look like the professional baker I am not :)
I’m certain there are other ways to pour batter without making a mess so I’d love to hear from you. Do you have an easy way to fill muffin tins?
Linked to Kitchen Tip Tuesday & Traditional Tuesdays
iDreamOfClean
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{ 9 comments… read them below or add one }
I use a #16 metal scooper. I use it to fill my waffle maker, fill muffin tins and put pancake batter on the griddle. It works perfectly!
yep… I use a metal ice cream scoop… works great! love finding multiple uses for stuff! :)
Like Jen (above), I also use the #16 stainless steel scoop (w/ trigger release dispensing feature) for regular muffins, cupcakes, baby quiches (made in muffin pans) and pancakes. I use a stainless steel cookie scoop (also w/ trigger…) for mini-muffins and (of course) cookies, too. I love how everything is uniform in size this way- much easier to serve, store and freeze. Our wafflemaker came with it’s own specific measuring cup, but I will certainly give the scoop a shot at it next time. A lot less mess with the scoops!
Thanks for sharing at Kitchen Tip Tuesday today!
I also use a cookie scoop. It works well, even though for regular sized muffins I have to do more than one scoop full! Thanks for option in the future!
Willa
I use my Pampered Chef medium cookie scoop to fill my muffin pans and it works great! I have also used the measuring spoon too, though, and it’s also a great option! BTW, love your site! :)
I have always used my small gravy ladle. I always mean to try something else, but just keep using what I am used to! I shall definitely try some of the ideas here on your blog. Great blog by the way!:)
Genius! After frustrating attempts with the ice cream scoop I tried the measuring cup. No mess and so much faster. Thanks!
A pastry bag (or a zip lock bag with the corner cut off) is the easiest mess free way to make muffins or cupcakes. :)
That would definitely help with the mess! Unfortunately, it’s an extra step to fill the pastry bag and I’m usually (okay, always) kind of lazy when it comes to cooking :) Great idea for someone who’s a better cook than me though!