Crumble added to muffins before baking
I put a crumble on my blueberry as recipe called for, why did they caved in? Could it be the altitude?
Best Answer
If you're asking if the crumble is the source of your problem - it isn't.
Without a recipe and some indication of how you mix and bake your muffins, it is difficult to determine the cause of your cave-ins. This is a common problem with muffins and cupcakes, though. The most likely culprits are: (1) too much liquid in your batter, (2) oven not hot enough, (3) chemical leavener is spent or you used too little, (3) you use too much leavener, (4) you didn't bake them long enough, (5) you used too much batter for each muffin (filling the cups too full), & (6) overmixing.
If you are following a respected recipe carefully and you know your leavener is fresh, then please make sure you are cooking in an oven that has been pre-heated fully to the temperature in your recipe - that temperature probably shouldn't be below 375°F (and, of course, altitude could be an issue here - how high-up are you?). Most importantly, mix your ingredients only long enough for them to just barely come together (remember that it's OK if little traces of unincorporated flour are still visible) - mix by hand if you have used an electric mixer in the past. Finally, avoid filling the cups in your muffin tin more than 2/3 full - using more better doesn't always make larger muffins - at some point, the muffin loses its ability to support the doming of the center.
Pictures about "Crumble added to muffins before baking"
What ingredient goes on top of the muffins before baking?
Sprinkling Sugar Crystals. Sprinkle granulated sugar over the muffin batter for a sweet crust. Measure about 0.25 cups (59 ml) of granulated sugar and use a pinch or 2 for each muffin to create a thin layer. This way, the sugar will bake into the batter and create a delicious, crunchy crust on the muffin tops.Why did my muffins crumble?
Muffins will become crumbly because of several reasons: if you overbeat the batter, overbake them, bake them at the wrong temperature, or use too much flour than necessary. These reasons give your muffins a greater chance to become crumbly after they're baked.How do you make muffins crunchy on top?
Here are a few pieces of advice that will help you find muffin top success. I found that the ratio of 2 1/2 teaspoons of baking powder and 1/2 teaspoon of baking soda per 1 1/4 cups of flour to works best. Cook your muffins in the top third of the oven, and start the temperature at 425 degrees.How do you upgrade muffin mix?
If you want to improve your store-bought muffin mix, try stirring in some fresh or frozen fruit or adding chopped nuts or chocolate chips. To add fruit to your muffins, toss a handful of berries, chopped strawberries, or diced apples into the batter.Apple Crumble Muffins Recipe
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Castorly Stock, ROMAN ODINTSOV, Ivan Samkov, alleksana