Frittata Egg Muffins Recipe made 3 ways! (2024)

FAQs

How do you make egg muffins not stick? ›

You can either spray a 12-capacity NON-STICK muffin tray with a light coating of non-stick oil spray, or line each cup with paper liners. Personally I prefer spraying them because I'm, not a huge fan to paper sticking to my frittatas.

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.

Store the cooled egg muffins in an airtight container in the refrigerator for up to three days. Reheat in the microwave or in the oven.

Grease your muffin ins with olive oil. Make sure they are greased well, or use parchment paper muffin tin liners to make sure the frittatas don't stick to the pan.

Use parchment paper instead of cups, Chapple says, for an upgraded case for your muffins or cupcakes, and you'll never worry about cupcake liners again.

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

Over-mixing the batter. You'll know that you've done this if the muffins also turn out tough and chewy. This prevents rising because the gluten network is too tight to expand around the gas bubbles. Under-mixing the batter.

Note: I would NOT recommend making these using regular cupcake wrappers. The parchment paper wrappers are worth it. If you don't have those, you can try to grease your pan or muffin tin LIBERALLY with oil or butter. Don't skip this step.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

Why did my egg muffins shrink? ›

Egg Muffins Always Deflate

But give them a few minutes, and they flatten out substantially. The same goes for your breakfast muffin. It is going to shrink partially because of the main ingredient. Eggs don't automatically deflate on their own, but once you introduce air into the mix, nature takes its course.

Whole eggs, egg yolks and egg whites are all used to add structure to batters. The yolk's elevated fat content helps it bind fats and liquids together through what's called an emulsion. Emulsion is just a fancy word for two liquids that don't usually blend together on their own, like oil and water.

This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.

If the egg sinks to the bottom and lays on its side, it should be fresh and ready to eat. If it floats all the way to the top, the egg may be spoiled.

Keep muffins fresh by storing them in an airtight container with kitchen paper to soak up excess moisture. Keep them in a single layer, do not stack or moisture can form and make them soggy. How long do muffins last at room temp? Muffins will last at room temp for up to four days, if stored correctly.

Some batters are very high in sugar, which can caramelize against a paper wrapper (or a metal pan, for that matter) and stick, while others are simply very delicate in texture. Batters that are relatively low in fat also tend to stick more than higher fat recipes.

Most muffin recipes contain oil. The amount of oil in your recipe will affect how much they stick to the liner. Removing the liners while the muffins are still warm helps. You could spray your liners with non-stock spray.

4. Overbaking or underbaking the muffins. Take the muffins out of the oven too soon and they're sticky and uncooked at the center.