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Needing help with Muffins

post #1 of 3
Thread Starter 

I have a catering event coming up next month and they are wanting a selection of muffins. I did this one other time for them and I was disappointed with my muffins. They did not crown very well. Instead of a tall crown they spread out on top of the pan. I tried several things. baking at higher temps, thicker batter, different pans, but ALL of my muffins did the same thing. Any suggestions to making a muffin with a tall crown? thanks!

post #2 of 3

My muffins aren't the best so I have read on them a good bit. hasn't helped a lot but I remember some of the tips. one thing is, you want a more coarse flour. I know some people use a bit of corn meal or corn flour in their muffins. helps them have better body. I DO like that. Another biggie is to not over mix. the moisture will make it everywhere but, don't mix any more than you must. dry pockets are perfectly fine for muffins.  The whole point of a cake is to spread and cook evenly. you WANT a cake to have a flat top but you want a muffin to grow like a mushroom.

post #3 of 3
Thread Starter 

I have also read about over beating the batter.   But had not seen anything about the corn flour or meal,  I will need to try.   I wonder what the ratio should be?  Thank

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