Can anyone tell me why my muffins always end up gooey after cooling?!
My muffins, many different recipes and they all come out of the over dry but end up super gooey by the time they cool and by the next morning they are wet so much that I can't take them to share with my friends!. What's causing it and how can I stop it!. I've even tried over baking but that doesn't help either!.Www@FoodAQ@Com
Answers:
Here a some tips from the sources!. Hope they help!.
"To prevent soggy muffins, cool them in the baking pan only as long as directed in the recipe!."
"If a muffin turns out hard that means there is too much flour and not enough liquid in the batter!. Or, the batter may have been stirred too long and too hard!.
If muffins are tough and soggy, with peaks in the center, the batter was probably over-mixed, which toughens it!.
A muffin that rises and then falls flat in the center does not have enough flour!. Sometimes eggs are so large that they increase the ratio of liquid ingredients, so you may need to increase the flour by about 1/4 cup!.
If muffins are coarse-textured, it may mean not enough stirring and baking at too low a temperature!."Www@FoodAQ@Com
"To prevent soggy muffins, cool them in the baking pan only as long as directed in the recipe!."
"If a muffin turns out hard that means there is too much flour and not enough liquid in the batter!. Or, the batter may have been stirred too long and too hard!.
If muffins are tough and soggy, with peaks in the center, the batter was probably over-mixed, which toughens it!.
A muffin that rises and then falls flat in the center does not have enough flour!. Sometimes eggs are so large that they increase the ratio of liquid ingredients, so you may need to increase the flour by about 1/4 cup!.
If muffins are coarse-textured, it may mean not enough stirring and baking at too low a temperature!."Www@FoodAQ@Com
It could be a couple of things!. It sounds like you might be over mixing them!. Muffins need only to be stirred until the ingredients are JUST moistened to ensure a tender crumb!. Over mixing the batter will make them gooey!. also, is your oven accurate!? Sometimes a bad element will cook the outside of the product until it looks brown, but then not have cooked them in the middle!. An inexpensive oven thermometor would let you know if thats the case-if its off by more than just a few degrees, that could explain the problem!. Good luck!Www@FoodAQ@Com
I have two suggestions!. First if you're at high altitude you need to adjust your liquid to dry ratio!. I moved to a high altitude and it really messed up my baking until I figured out what to do!.(anything over 3,400ft) Second cooling on a wire rack for at least 1-2 hours before placing into a container is very important!.!.!.!.
I hope this helpsWww@FoodAQ@Com
I hope this helpsWww@FoodAQ@Com
Once cool, you need to store them in an airtight container, like tupperware, or even a zipper bag!. Leave at aroom temp!. If you are doing that, then I'd say find new recipes!. Any by Ina Garten on Food Network are stellar!.Www@FoodAQ@Com
well as a prided chef those things are my specialty!.(one of them) so if you are putting too much liquid into the batter than at first they make come out as currently stated!.
they also might not have been cooked thouroghly on the inside and didnt effect the outside until laterWww@FoodAQ@Com
they also might not have been cooked thouroghly on the inside and didnt effect the outside until laterWww@FoodAQ@Com
you need to let them cool before you cover them!.Www@FoodAQ@Com