Muffin Issues:
- Improperly prepared baking pan
- Muffins not cooled sufficiently before removing from pan
- “Liquid” forms of fat are absorbed into the batter as it bakes
- Batter overflowed and stuck to outer edges of pan
- Batter overflowed and stuck to outer edges of pan
- Low-fat recipe
- Berries, chocolate and other “add ins” sometimes stick to the paper liner