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What seemed to work best was to add a little baking soda to recipes that had only called for baking powder, but I had to be careful not to add too much. Over time, those bubbles will collapse, resulting in dense muffins with little loft.Īdding more leavening helps - as long as it isn’t too much. The problem with trying to store a batter that contains baking soda or baking powder is that the leavening agents continue to produce gas bubbles until they’re used up.
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The first reaction forms many small gas cells in the batter the second reaction expands the bubbles to create a light texture. Double-acting baking powder (which most baking powders are these days) produces an initial set of gas bubbles when mixed with wet ingredients and then a second set when heated. Baking soda begins to create gas when moistened. (Because the chocolate muffin is denser–more brownie-like than muffin-like - it works well using eggs alone as the leavener.) Getting the correct ratio of leavening seemed to be the trick to creating a batter that would store well.Ĭhemical leaveners work by reacting with acids to create carbon dioxide, the same gas that yeast produces. The leaveners in muffins and other baked goods make them light and tender and give them lift. Eliminating the leaveners for these muffins was never an option. Leaveners give muffins lift and keep them tender. (The chocolate muffin has no chemical leaveners.) So I focused my experiments on the leaveners. Why didn’t these batters work as wonderfully as the chocolate muffins? I realized that the biggest problem was the chemical leaveners - the baking powder and baking soda - in the other batters. After a few days in the fridge, the batter would become too liquid to scoop, and the muffins would come out flat and heavy. But when I first tried refrigerating my other muffin batters (including cornmeal-cherry muffins and pumpkin-spice muffins), I wasn’t successful. We were already making rich chocolate brownie-style muffins from a batter that’s made ahead, refrigerated, and then scooped and baked daily, so I knew the concept was feasible. Then, as the crowds thicken at the end of the week, we’d only have to bake the muffins. Ideally, I wanted to make the batters at the beginning of the week when we’re less busy.
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I began wondering how we could make larger batches less frequently. But even for us, making batters from scratch every day is time-consuming. Then, whenever you’re craving a muffin for breakfast or for an afternoon snack with tea, all you have to do is scoop some batter into a tin and bake.Īt the Downtown Bakery, we make lots of delicious breakfast pastries every morning. How is that possible? The answer lies in a muffin batter that you can make on the weekend and keep in the refrigerator for up to a week. Imagine enjoying a fresh-from-the-oven corn muffin with your morning coffee… at home… on a Tuesday… without mixing a single ingredient.