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See also: Article on Baking Muffins




    Tops are peaked and not rounded: Muffins were baked too long or at too high a temperature.

    Muffin is excessively shrunken or dry: Too little batter was placed in the tin; or, muffins were baked too long or at too high a temperature.

    Muffin texture (inside grain) has tunnels: Batter was over-mixed. In addition, oven or batter temperature may have been too high.

    Texture is soggy: Batter was over-mixed or muffin was under-baked.

    Tops are flat and smooth: Oven temperature was too low; not enough batter was placed in the tin; or muffins were baked in paper liners.

    Crust is too light: Muffins have been underbaked or baked at too low a temperature.




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