Introducing heartier whole grains and fresh fruits and vegetables into leaner, less sugary batters increases the risk of cardboard results. To ensure light, tender, golden-brown muffins every time, follow these tips:

USE GOOD TINS.

Warped ones may result in uneven baking, and very dark finishes will yield muffins with very dark bottoms and sides. If you only have tins with dark finishes, place them on sheet pans during baking to prevent overbrowning.

GREASE THE TINS WELL.

I generally use nonstick cooking spray because it evenly coats the tins in seconds. If you’re committed to buttering and flouring, be sure to do it thoroughly, covering even the top of the pan. For extra-sticky batters, I recommend paper liners.

START WITH ROOM-TEMPERATURE INGREDIENTS TO ENSURE SMOOTH BATTERS AND DELICATE TEXTURES.

Take out all your refrigerated ingredients, such as milk and eggs, as soon as you decide to make muffins.

DRY PRODUCE WELL AFTER WASHING.

Any extra water clinging to the fruit or vegetable can throw off the liquid balance and result in a gummy texture.

WHISK THE DRY AND WET INGREDIENTS WELL BEFORE COMBINING THEM.

If you have any clumps in your dry ingredients, you may want to sift the mix. The wet blend should be homogenous.

FOLD THE WET AND DRY INGREDIENTS TOGETHER GENTLY.

Overmixing can result in toughness.

IF YOU HAVE TIME, LET THE BATTER REST FOR ABOUT 15 MINUTES BEFORE BAKING.

Resting gives the dry ingredients, particularly absorbent whole grains, time to hydrate evenly and soften a bit.

DISTRIBUTE THE BATTER EVENLY.

Same-sized muffins bake more evenly. The best tool for the job is an ice cream or large cookie scoop. To avoid splatters, scrape drips on the outside of the scoop with your hand into the batter bowl before filling the muffin cup.

CHECK EARLY.

Overbaked muffins are dry. Set your timer a touch early or at the low end of the range given. Peek through the oven window to see if the batter already looks domed and dry. If so, test for doneness and then bake longer only if needed.

TEST ONE OF THE CENTER MUFFINS.

Muffins bake more quickly around the edges of the tin, so you should insert a toothpick in a center muffin to check for doneness.

UNMOLD AT THE RIGHT TIME.

Each recipe gives the amount of time the muffins need to set their shape before unmolding. Most muffins will steam and get soggy if left in the pan for too long.

POP OUT THE MUFFINS.

If the muffins release from the tin easily, they can be flipped out. In most cases, though, they’re best removed by sliding a thin offset spatula or knife around the edges, then popping them out.

MUFFINS TASTE BEST SHORTLY AFTER BAKING.

If you have extras, cool them completely before storing or freezing to prevent condensation of trapped steam.

REHEAT PROPERLY.

A short stint in the oven or toaster oven—not the microwave—brings muffins close to their original state. If they’re frozen, thaw first.