Bakers I need help-sticking.........

[perplexed]

I have made mini pecan pie muffins for years and years using nonstick pans and cooking spray, last Christmas they all stuck in my two pans and I changed nothing. I did not try again. I gave a friend recipe and she is a good baker and hers stuck and she used spray oil you name it and hers stuck. I just tried to make a batch and AGAIN they stuck, I spray the tins and did not change a thing so I am not understanding this at all.They always popped out like magic in the past.

I know in the South baking has to do with humidity but it is cold today. What am I doing wrong??? Thanks!

 

[PeppermintPatty]

Maybe you are doing nothing wrong. Is it possible the spray oil you are using has been ‘new & improved.?’

 

[Jules]

First thought is to get new pans.

Could you post the recipe. Do you use butter or oil in the muffins.

You could use parchment paper tin liners. Don’t try regular regular paper liners.

 

[perplexed]

Thank you all, I thought of new pans I have them and they stuck,I did not know there were parchment mini liners, recipe calls for butter, I always used stick margarine never an issue.I always use walmart spray.


recipe enjoy!!!!!!!!!!!!!!!!!!
Mini pecan pie muffins

1 cup of Brown Sugar packed
1/2 cup of Unsalted Butter, melted
2 Eggs
1/2 cup of All Purpose Flour
1 cup of Chopped Pecans
2 tsp of Vanilla Extract
1/4 tsp of Salt

Preparation

1) Preheat the oven to 350 degrees and liberally spray a non stick mini muffin tin with some non stick spray.

2) In a large bowl, add all of your ingredients in together and whisk them to combine. The mixture will look slightly sticky and that's what you're looking for.

3) Divide the batter evenly in your prepared muffin tin (makes 2 pans) using a small ice cream scoop.

4) Bake them for about 12 to 15 minutes,Watch carefully at 9 mins ovens varies, let them sit in the pan for 5 minutes then remove them to a wire rack to finish cooling.

 

[Jules]

There’s nothing in the recipe that should have changed anything.

If you do try them again, possibly a light dusting of flour. I swear by the parchment liners; they can be hard to find at times.

 

[againstthegrain]

I would hazard a guess that the spray is the culprit. More water and propellant, therefore less lubricant.

Butter and a dusting of flour will work.

 

[perplexed]

I would hazard a guess that the spray is the culprit. More water and propellant, therefore less lubricant.

Butter and a dusting of flour will work.

I will ask my friend what spray she used too.

 

[HoneyNut]

Have you tried silicone pans? I bought some before Thanksgiving and the couple times I've baked in them, the food just pops right out.

 

[dilettante]

Sticking? Talcum powder? Cornstarch?

 

[Bella]

I use unbleached parchment paper cupcake liners. They come in mini, regular, and jumbo sizes. No stick 'em guaranteed!

 

[caroln]

I vaguely remembered something about non-stick spray build up and found this on-line:
"Over time, the lecithin in the nonstick spray will cook onto the surface of your pan, build up, and become nearly impossible to remove. The result? See you later, skillet. The coating gets completely degraded from the spray and will no longer act as a nonstick surface."

A solution to this (from what I read) is to simmer the pan in a vinegar/water solution.

Something to try anyway.

 

[Gemma]

I use Baker's Joy in my pans. It's a no stick baking spray with flour. Works great!

 

[Lilac]

I use aluminum cupcake pans made by Nordic Ware without a non-stick lining. My pie dough (lard based) hasn't stuck which I cut in circles before dropping them in. I use a tart press like the one below for my cream cheese dough made with butter. The only time the cream cheese dough stuck is when i pressed it too thin or spilled filling on the edge, which is my bad. I usually just use a thin icing blade or plastic knife to go around them in the pan to help loosen & lift the out.