Need Muffin Experts Help...

Baking By sfandm Updated 4 Nov 2012 , 4:39am by BakingIrene

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sfandm Posted 3 Nov 2012 , 9:00pm
post #1 of 2

I have the book Muffins Galore, and I have made several of the recipes in the book, but some of my customers are complaining about the dryness of the muffins, I am baking a little lower in temp than the recipe calls for as I use dark pans and Texas sized muffin pans, can I substitute some of the liquid for sour cream?


I figured "yes" since most of the recipes for cake say that the slice is moist when sour cream is added.


Any other thoughts or suggestions?



Thanks in advance. 

1 reply
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BakingIrene Posted 4 Nov 2012 , 4:39am
post #2 of 2

I would be careful about substituting sour cream for milk in a muffin recipe.


First of all, the muffin recipes in that particular book need more liquid across the board.  Just plain adding 1/4-1/3 cup more of milk will solve the problem for a recipe with 2 cups flour.


You can then try using half milk and half buttermilk. Or 3/4 milk and 1/4 sour cream.

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