What makes muffins moist

February 22, February 2, Why are my Muffins dry? November 23, Pin Previous Post. Next Post. Try These Recipes Next! Baking with Sour Cream.

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Too much liquid — If there is too much liquid in the batter, the muffins will be very dense. Make sure to measure liquid ingredients in the correct type of measuring cup.

Too much leavening — If there is too much baking soda or powder in the batter, muffins will rise temporarily, then collapse. This causes them to become dense. Overmixing — If you mix the muffin batter too much it can create a VERY dense muffin with huge pockets of air inside. This means, if the batter for your muffin recipes makes 12 standard muffins, it will yield 36 mini muffins. Fred Decker is a trained chef, former restaurateur and prolific freelance writer, with a special interest in all things related to food and nutrition.

His work has appeared online on major sites including Livestrong. Thin May Be In But Fat's Where It's At Paradoxically, much of the muffin's perceived moistness comes from fat rather than liquids. A Collaborative Effort You can also improve the muffins' moistness and shelf life through your choice of ingredients. A Question of Technique If your muffins are not just dry but chewy as well, that's usually a sign they've developed too much gluten along the way.

How to Make Crunchy Muffin Tops. And of course, I will forever and always be making the batter and freezing it ahead of time. Now I have moist, fluffy, tasty, healthy, and convenient muffins. Confession time: Who read the post about making muffin batter for the freezer and promptly went and mixed some up? Ever tried subbing sour cream for the milk in a muffin recipe?

I usually use my homemade yogurt in place of sour cream. I wonder if that would work the same.. Might have to try it! I usually just add the sour cream, like a couple of tablespoons, to a recipe that I want to add some moisture. Works great in the Strawberry Bread!! I am definitely going to combine this tip with the freezing tip. I usually do batch cooking on the weekend. Muffins r now on the agenda.

Trying this tomorrow. This will be awesome. Thank you!! The next batch will be all whole wheat and yogurt substituted for milk. I love using sour cream! I typically bake a double batch of muffins and freeze the leftovers after breakfast so we can heat them up for breakfasts during the week.

The sour cream makes them taste fresh and moist even after coming out of the freezer. I will definitely try this and the freezer method soon. I use about half sour cream and half milk.