Extracting Cookies: Mini Muffin Pan Edition

Baking cookies in a mini muffin pan is a fun twist on a classic dessert. The all-around heat of each buttered muffin cup means that the bottoms and sides of the cookies brown completely, giving them a caramelised flavour. The high walls of the muffin tin also guarantee dark, golden-brown edges with a crunchy texture and a soft, buttery centre. The shape of the muffin tin also ensures that the cookies are uniformly round, making them perfect for stacking and gifting.

Let the cookies cool before removing from the pan

It is important to let the cookies cool before removing them from the pan. This is because the cookies need to set, and removing them from the pan too early could cause them to break apart. The residual heat in the pan will also continue to cook the cookies slightly, so they may be softer and easier to remove once they have cooled a little.

The time needed for cookies to cool depends on the recipe and the size of the cookies. For larger cookies, it is best to let them cool for at least 10 minutes. Smaller cookies may only need 5 minutes. If you are in a hurry, you can speed up the cooling process by placing the pan in front of a fan or open window.

Once the cookies have cooled, you can use a thin rubber spatula to gently pop them out of the pan. If the pan was greased well, they should slide right out. Alternatively, you can use muffin tin liners, which will make it even easier to remove the cookies from the pan.

Use a thin rubber spatula to remove the cookies

Using a thin rubber spatula to remove cookies from a mini muffin pan is a safe and effective method. It is important to let the cookies cool for about 5-10 minutes before attempting to remove them. The cooling time allows the cookies to set, reducing the likelihood of them breaking apart as you take them out.

When removing the cookies, gently slide the thin rubber spatula between the cookie and the pan. The spatula should be thin enough to fit in the small gap between the cookie and the pan. If the pan was greased well, the cookies should pop out easily without sticking. Rubber spatulas are ideal for this task as they are flexible and can easily slide under the cookies without damaging them. They are also heat-resistant, so you don't have to worry about them melting if they come into contact with the hot pan.

Additionally, rubber spatulas have a non-stick surface, which further reduces the chances of the cookies sticking to the spatula as you remove them. The flexibility of the rubber spatula allows you to gently lift the cookies out of the pan without breaking them. Once the cookies are out, you can place them on a wire rack to finish cooling.

Using a thin rubber spatula is a simple and effective way to remove cookies from a mini muffin pan. It is a safe method that reduces the chances of damaging the cookies or the pan. By letting the cookies cool and using a suitable tool, you can easily enjoy your freshly baked treats without any hassle.

Grease the muffin tin with butter or cooking spray

Greasing your muffin tin is essential to prevent your cookies from sticking to the pan. The good news is that it's easy to do and you have many options.

The easiest way to grease a muffin tin is to use melted butter and a pastry brush. Simply dip your pastry brush into the butter and use it to lightly coat each muffin cup, making sure to get the bottom, sides, and corners of the cup. You can also use an unused and washed paintbrush or wad up a paper towel and dip it in the butter. You should only need a tablespoon or two of butter for 2 to 3 muffin tins.

If you don't have butter, or would prefer not to use it, there are several alternatives you can use to grease your muffin tin:

• Cooking spray: Vegetable oil sprays are a popular option, but you can also use olive oil spray for a healthier choice.
• Shortening: This is easy to spread with a pastry brush or paper towel and ensures an even coat.
• Liners: Paper and aluminium liners are a popular option for muffins and cupcakes. They make handling the finished baked goods more sanitary and are often preferred for bake sales or other communal gatherings.
• Parchment paper: Cut 5-inch pieces of parchment paper and push one into each cup of your pan. The excess paper makes removal easy after baking because it can simply be lifted out.
• Professional baking grease: You can buy this at cake supply and many online stores, or make your own by mixing equal parts shortening, flour, and oil until light and fluffy.

Once you've greased your muffin tin, you can pop your cookie dough into each muffin cup and bake. After they're baked, wait about 5-10 minutes for the cookies to cool a bit, then use a thin rubber spatula to gently pop the cookies out of the tin.

Use muffin tin liners to line the pan

Using muffin tin liners is a great way to line your pan and ensure your cookies don't stick. You can buy pre-made liners, or you can make your own using parchment paper. Here's a step-by-step guide to making your own muffin tin liners:

Start by cutting your parchment paper into squares. For regular-sized muffin cups, cut the parchment into 4- to 5-inch squares. If you're making extra-tall muffins or cupcakes, you'll need larger squares, about 6 inches.

Next, take a small can, such as a tomato paste can, and place it in the centre of one of your parchment squares. The can should fit snugly into your muffin tin. Run your finger or thumbnail around the base of the can to create a strong crease in the parchment. Press your hand firmly along the parchment against the can to set the creases. This will help the liner spread open when you place it in the muffin tin, making it easier to add your cookie dough.

Now, simply transfer your new muffin liner to your muffin tin. You can keep the can in the liner as you do this to help set it in place. Repeat this process until you have enough liners for your pan.

Once your pan is lined, it's ready to be filled with cookie dough and baked! This method not only prevents sticking but also adds a charming, bakery-style touch to your cookies.

Use a medium cookie scoop to portion the cookie dough

Using a medium cookie scoop to portion the cookie dough is one of the keys to achieving beautiful, uniform, and evenly shaped cookies. The medium cookie scoop is typically 1.5 tablespoons and is perfect for achieving a soft and gooey centre with golden edges.

To use a medium cookie scoop, start by pressing it into your bowl of cookie dough and filling it up. Use your fingers to press the dough into the scoop, forming a compact ball. Use your finger or the edge of the bowl to smooth the top of the dough for an even scoop. This will ensure each ball of dough is the same size, helping you to avoid any fighting over the bigger cookie!

Once you have scooped out your cookie dough, place each ball onto a prepared baking sheet. It is best to avoid using cold dough as this can be difficult to scoop and may even break your scoop. Instead, opt for a warm, pliable dough. If you are using a chocolate chip cookie recipe, it is recommended to chill your dough before scooping. However, you will then need to allow the dough to sit at room temperature until it becomes malleable.

Using a medium cookie scoop will not only ensure your cookies are evenly sized, but it will also speed up your preparation time. So, get scooping!

Frequently asked questions