How important are eggs for a muffin recipe?
I have not actually read Michael Ruhlman's Ratio. I know that he describes a basic muffin as 2:2:1:1 of flour, liquid, egg and fat. Prior to discovering Ratio, I only ever thought of a muffin in terms of dry:wet ratios, fat as adding richness, and egg (depending on recipe) as adding richness or structure, so this is new to me.
I am asking because I have not had much success with muffins in the past and am wondering if it is because I have been using recipes without eggs for convenience (because we have usually been out of eggs in this house).
How essential a part do eggs play in a muffin recipe?
Best Answer
There's no simple answer to this other than "it depends". Ratios like the Ruhlman chart are a good jumping off point, but for a lot of chemically leavened things there's a lot more to it. I would highly recommend reading the section on balancing recipes from Cookwise by Shirley Corriher and using it in conjunction with this chart.
The amount of eggs needed will depend on the type of liquid and the type of flour used. The liquids and flour will also alter how important the eggs are. A good example would be things like banana and pumpkin. In banana or pumpkin muffins, the pureed fruit would be used in place of most of the liquid, but since both of those also contain a lot of pectin, they can also replace the eggs. If the liquid is something acidic like sour cream, yogurt, buttermilk, or cider vinegar, that can also reduce the amount of eggs needed. Some dry ingredients like buckwheat, flax, and chia will also replace eggs.
In short, the importance of eggs really depends on the specific recipe used. While there may be a good ratio for a plain muffin base, it will definitely need tweaking depending on other ingredients used.
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Do muffins need eggs?
Eggs are a baking essential, a glue that holds cakes, muffins, and quick breads together. But what if you're vegan, have an allergy or aversion, or just ran out of eggs and really want to make some muffins? Every home cook needs an easy egg substitute in their back pocket.What happens if you dont put eggs in muffins?
If you bake a cake without eggs or any other substitute will be denser in texture. It will be more fragile as eggs are a binder. The texture will also be coarser as eggs provide extra fat, which leads to a smoother batter.Can I skip eggs in muffins?
This substitution works best for cakes, cupcakes, and quick breads. Mixing 1 teaspoon (7 grams) of baking soda with 1 tablespoon (15 grams) of vinegar can replace 1 egg in most recipes. This combination works especially well in baked goods that are meant to be light and airy.What is the purpose of eggs in a muffin?
Eggs add structure, leavening, color, and flavor to our cakes and cookies. It's the balance between eggs and flour that help provide the height and texture of many of the baked goods here on Joy the Baker. It's a balancing act. Different parts of the egg pull the weight in different ways.EGG MUFFINS (3 WAYS) | healthy breakfast meal prep recipe
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Answer 2
"True" is a difficult concept here because I don't know of a "Muffin Certification Board."
It's not like Roquefort Cheese.. which must be aged in a cave in Roquefort FR.
But to address your concern: if you don't have eggs, try:
angel food cake mix and crushed pineapple (google it)
angel food cake mix alone with some water (I do that with success)
Hope that helps.
Answer 3
You can leave them out if you like but they won't taste the same. I don't know what your reasons are for this, but you can add spices to make up for this, like saffron.
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