How to Bake the Moistest Muffins Ever

How to Bake the Moistest Muffins Ever

When baking muffins, fill unused cups half full of water to prevent warping the pan and keeping the pan a more even temperature. This also adds moisture to your oven, so muffins come out nice and moist.


1-1/4 c. flour
1 c. oatmeal
2/3 c. sugar
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 egg
1-3/4 c. mashed bananas
1/3 c. margarine
1 c. chocolate chips or cranberries

Combine flour, oatmeal, sugar, baking powder, baking soda and salt. In a separate bowl, mix the egg, bananas and margarine until smooth. Combine the dry ingredients with the banana mixture. Add the chocolate chips or cranberries.
Pour batter into muffin tins and bake at 350 F until done (about  20 minutes).
Staff recipe from Gateway Group’s 50th Anniversary Cookbook, 2015
Cheryl Cooper, Cookbook Format Coordinator

Muffins are a great recipe for inexperienced bakers to try. They are very forgiving, plus you can make them as healthy or decadent as you desire. Add whatever you have on hand to “customize” your muffins – dried fruit, nuts, seeds, berries, chocolate chips – the possibilities are endless.
The trick to making great muffins is to not overmix them. Combined wet ingredients in one bowl, dry ingredients in another. Then combine both bowls, mixing ingredients with a few strokes until they are just combined – leaving a few lumps is ideal.
Muffins are also a great item to bake in big batches, then freeze for a handy school day or workday snack.
Why not email, text or phone your family and friends to see what great muffin recipes they might have? It could be the start of your very own cookbook.
Kids love to bake – why not snap a few candid photos of them having fun in the kitchen to customize your cookbook too?
Interested in printing your own cookbook? Call 1-800-665-4878 today or visit