Why do muffins rise

Compare your recipe to others and see how much leavening they use. Baking soda CAN leaven a baked good when exposed to heat. The air spaces are created by bubbles of gas mostly carbon dioxide produced within the batter during the baking process.

Ingredients that produce these bubbles are called leavening agents. What we learned: Leavening agents determine the spread, rise, and cakiness of cookies. Baking soda helps cookies spread more than baking powder. Try placing your baking tray at the lowest point in your oven rather than middle as the muffins will brown before fully cooked thus resulting in non rising. Hope this helps a little. Higher baking temperature. I have always found that when mixing the batter, the mix needs to stand for at least minutes so that it can expand.

Only then do you put the mix into the muffin pan and into the oven. This insures that the muffins will rise, stay moist inside, and taste real good. Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group.

Create a free Team What is Teams? Learn more. Why don't my muffins rise and develop tops properly? Ask Question. Asked 10 years, 3 months ago. Active 6 years, 4 months ago. This means, instead of 12 you will probably only make about 9 muffins unless you really have a lot of batter! There you go! While I may not have given you the most scientific of all explanations, baking is a perfect science, after all, I have found these simple tips to be quite helpful.

Hopefully, it will be helpful to you too! Disclaimer: I am not a baker nor a pastry chef just a humble lawyer what do I really know? Please do let me know.

Thanks for reading and dropping by! Have a great day! All Scripture is breathed out by God and profitable for teaching, for reproof, for correction, and for training in righteousness. Thanks, Jen! Oh, I hope someday that I can graduate from muffins to real bread-making like you do…. Thanks for dropping by! Great tips for muffins! I always do the egg tip! I saw it somewhere once and have been doing it ever since and there are times when I get an eggshell when I crack the eggs and am so happy that I didn't just break the egg into the batter!

Your blog is great. Love the recipes. You need to link up on Friday to our Foodie Friends party! We have prizes every week as well as the great recipes. I read your previous post about losing your little girl. That was beautifully written and I'm very sorry for your loss.

We don't always know why things happen to us in life but I truly believe that one day we will see the reason for our losses and heartaches. May your heart be comforted today! Going to your Facebook page NOW as well.

Thanks Lois, for your kind words. Really appreciate it. Just sound so odd but in a good way! Hopefully, I can refrain myself from eating 11 of them at once like Griffy. Using carrot or apple pulp left from juicing is very resourceful.

Happy muffin baking! Thanks for great tips, Om! Muffins are such a wonderful stand-by in the kitchen. As long as you keep these basics in mind, they can be a great success. I love to add extra goodies - even some of my carrot and apple pulp left-overs from juicing. Informative muffin article as always--I think muffins are widely misunderstood and easy to screw up.

Yet, if you know some of the techniques that you've mentioned above Muffins have always been a fav at our house--in fact they are Griffin's favorite gastronomic outlet It definitely is an art! Excellent how to on making muffins like a pro. Good reminders for experienced bakers, and a top guide for the inexperienced!

I thought it was me making baseballs in the oven. Not sure which one of your suggestions I do, but probably it's over mixing. Thank you. Meat Dishes. Vegetable Dishes. Green Beans. Ice Cream. Dining Out. Fast Food. Baked Goods. Cooking Equipment. Food Industry. Famous Chefs. Culinary Techniques. Cooking Schools. World Cuisine.