14 oz. cake flour
Edited by PieBird13 - 9/30/12 at 5:41pm
14 oz. cake flour
How trustworthy is your oven?
400 degrees is pretty high and if it runs even hotter, you most certainly will burn things.
However, let me address a broken cardinal rule of muffins.
This batter is very delicate so once you had mixed in the flour until barely incorporated, that should have been the end of the mixing process.
Your recipe instructed you to repeat this step twice more..
You have a badly written recipe.
Muffins are meant to be handled with kid gloves.
I realize that you are not me, but I find it much easier to mix them by hand..
.first- make an emulsion from the wets with a whisk, taking care to stop before a ton of air has been whisked in, as air is a false structure that will certainly break down during the wet to dry proceedure. Any way your recipe has added leavings so don't need the air.
.second toss that whisk into the dish pit and take to hand a large silicone (or rubber) spatula, dump the emulsion on top of the dry ingredients (of course you have already thoroughly combined them, that user friendly whisk is great for this) and FOLD gently, scooping from the bottom and dropping it on top. Repeat until only a bit of flour streaks are apparent.
Scoop out to your muffin pan and bake at 350 until a toothpick comes back with a moist crumb attached (by the time the pick comes out clean you have overbaked)
Let's talk add ins. Just fold them into your wets emulsion...if you wait until last, you most certainly will break the batter, causing them to bake into little hocky pucks.
Something hinky about your ingredient list also.
Cannot put my finger on it...
Thank you for your post. Now the problem isn't toughness (though I will hand toss with gloves next time I make these muffins) but how the bottoms burn before I get any color on their tops. I guess I could dig up my school's blue berry muffin recipe and modify it though I really enjoy the sour cream aspect of these. I have some leftover almonds and some dried apricots, I'll retry the recipe with those and report back. Also I'm thinking on melting the butter instead of creaming it with the sugar.
So this is what I did:
ok first 15 minutes -> 400
take out your muffins and the top should be dry
"rip it open/ just make the top gooey by fliping the top with the uncooked insides"
NOW put ur almonds/ what ever the heck
put back into oven
next 15 minutes -> lower it to 360
I assume you are using paper cup liners?
No shiny liners?
Can you use a bit less sour cream?
From what you write (you have the technique down, I also like to mix by fluffing with a gloved hand) it sounds like a too thick batter, (NBD...thick batter makes the very best muffins!)
The bottoms are browning faster because there is less batter there.
What would I do?
If the results are amazing (and you are obviously emotionally invested here ;-) make a simple streusel topping.
If you have to flash under broiler briefly for color, I give you permission.
* Since you have that degree in hand now, slowly replace the Wilton pans with the very best that you can afford.
I use mostly Magic .
I like the heft (drop one vs a Wilton on the floor and note which one dents)
Congrats and here's to a long, happy career!