Muffin clinic #1

Have you ever made muffins that turned out like this?

It usually means the batter was too wet. Try reducing the liquid by 2 tablespoons next time. With variables such as flour absorbency, the baker sometimes needs to make adjustments to the wetness of the batter. Most muffin batters should be gloppy—not too thick and not too thin.

• This picture could also be an indication of too much or incorrect raising agent. Always be sure to use the correct raising agent and measure accurately with measuring spoons.

• From past experience, I’ve found that recipes with a large amount of yogurt can cause a too-rapid rise in the oven only to collapse afterwards. To avoid this problem but still enjoy the benefits of yogurt in baking, I use a combination of milk and yogurt to create a more stable batter.

• Muffin shape can also be influenced by whether you use muffin cases or grease. Both of the muffins below have a good muffin shape: the rounded top (left) is typical of a muffin baked in a paper case while the peaked top (right) is typical of a muffin baked in a greased tin.