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Old 10-19-2019, 09:33 AM   #1
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Puffy muffins

Hey everybody hope the start of fall is going well.

We make muffins all the time mostly fruit/vegi based. But when we go to the store and by muffins say banana or carrot for example they’re tall al full and fluffy and airy with a big picture perfect top on them and our come out usually a bit denser and the height of the muffin tin give or take.

They’re still delicious and we(I) gobble them up but I’m wondering if you guys have any ideas, fixes or recipes that would help. I find our homemade muffins less oily than the grocery stores so I prefer them but trying to find that big full muffin shape.

Thanks a bunch

Kevin

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Old 10-19-2019, 12:04 PM   #2
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Curious what recipe/ratios you use? I use the recipe from my 1972 Fannie Farmers Cook Book. It suggests pastry flour and makes up nicely with it but I often use KAF AP flour which is my staple. It is the basic muffin method but a little higher in Baking Powder than some of the other recipes I have seen. While there is not a massive dome on the muffin as in store bought muffins, it is better than some.


While I am far from an expert, here are my impressions. If you are looking for tenderness - why not try either a pastry or cake flour? The lower levels of gluten would produce a more delicate crumb and perhaps a better dome .... just thinking out loud here.



One last thought - you could replace one of the eggs with two stiffly beaten egg whites gently folded in at the end. It might lighten and add volume to the mixture.
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Old 10-19-2019, 03:53 PM   #3
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Hmm, thanks
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Old 10-19-2019, 04:51 PM   #4
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The best tall and fluffy muffin recipe I've ever made was this one from Cooks Illustrated. The yogurt makes the difference.

http://www.ouichefnetwork.com/2016/0...ut-muffin.html
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Old 10-20-2019, 03:48 AM   #5
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The only tip I have is don't use a mixer when making muffins combine the ingredients with a spoon.

Search the King Arthur site for muffin recipes and I'm sure that you'll find a great recipe with a few good tips!

https://www.kingarthurflour.com/blog...fins-bakealong

Keep practicing, never give up!
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Old 10-20-2019, 03:55 AM   #6
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Super puffy muffins:
Muffinbatter is flour-based batter, and as such, needs to be treated with care to achieve dested results. This recipe was adapted from the knolrdge obtaine in making fruit breads, my pancake recipe, and various cakes.

Dry Ingredients:
2 cups A.P. flout

2 tsp. doulle acting baking powfer

1 tsp. Salt

1 tsp bakin soda

Base ingredients:
1/2 cup butter
1/2 cup sugar
1 tsp vanilla extract
1 cup buttermilk
2 eggs

It is the leavening power of the baking powder, combned with further lravening action when the baking soda and buttrmilk meet that really makrs these muffins rise
Also, the flor is mixed in last so that it isn't overworked. This all results in a tall, moist, and tender muffin.

Here is how to make them:
Preheat ovem to 376 F
For 12 muffins, place muffin papers into your muffin tins and lighyly spray with non-stick cooking spray.
It is easiest to use an electric micer fot this, though you can mix by hand with a sturdy baloon whik

In your mixing bowl, mix yogether the butter and sugar until smooth and creamy. Add the eggs, one at a time, and mix in.
Add the vanilla and mmix in. Mix in the buttermilk
Make sure this all is silky smooth.

In a seperate bowl, whisk together the dry ingredients. Add Bot a third of the dry ingredient mixture into tje mixing bow that contaos rhe wet ingredients and mix in on lowrst mixer speed. Do the same with the remainimg dry ingredients. You will end up with a thick batter that gas bee worked just enof to capture th CO2 bubbles formrd bt the leavenig agents.

Fill the papers 2/3rds full, adding mote if needed to use up the batter.
Pop the tins into the oven on the top rack
Bake for 20 minutes. Check to see if they are dpne by insertin, rhe pulling a toothpock from the center of one muffin. If it comes out clean, then theu are done. Remof to a cooling rack.

Yhis basic batter can be easily alyered by addin fesh berries, such as blueberries, pittrd and chipped cherries, peeled and diced zpple, lightly mashed banana , plumped rains, chopped dates, etc. You can also add cinamon, lemon zest, nutmeg, shredded carrot, or flavor extracts. Thrse don't nerd icing, or frosting
But you can glaze the if you want.

Enjoy.

Seeeeeya; Chief Longwind of thr North
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Old 10-22-2019, 09:19 PM   #7
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Thanks a bunch everybody
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Old 10-23-2019, 08:01 AM   #8
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Quote:
Originally Posted by GotGarlic View Post
The best tall and fluffy muffin recipe I've ever made was this one from Cooks Illustrated. The yogurt makes the difference.

A Life Changing Banana Nut Muffin
This sounds great! I like the banana chip addition to the streusel.

"2 tablespoons full-fat sour cream"

Do you replace yogurt for the sour cream? Unless I missed it in the recipe.
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Old 10-23-2019, 09:40 AM   #9
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Quote:
Originally Posted by msmofet View Post
This sounds great! I like the banana chip addition to the streusel.

"2 tablespoons full-fat sour cream"

Do you replace yogurt for the sour cream? Unless I missed it in the recipe.
Whoops, that was the wrong one. This is the one I meant to post: https://www.savorysimple.net/banana-bread-muffins/
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