Introduction
Muffins are often associated with breakfast and so the requirements are a little different than for a cake. To me, a good muffin needs to be crisp on top and almost crusty while on the inside should be a moist and light crumb. Lastly, it needs to not be a dessert. No frostings, not excessively sweet, and relatively shelf stable.
Side Note: I agonized over whether or not to group all fruit muffins together. On the one hand, they tend to be similar and you often look for similar properties in this baked good regardless of the fruit being used. On the other hand, the different fruit will have different baking properties. (Pineapple would add acidity, dried fruit will act different from fresh fruit, etc.) In the end I decided that having a space to compare and contrast these properties and their effects on the muffin would be more interesting than just tweaking baking powder.
Experimental Findings
Why is this section so empty?
Look, I’ve only made one test in this category. It was a very successful delicious test but that doesn’t give me much to compare with. I will try to fill this in more as I go but give me a little break for now. Go look at the one test. Try it out. It’s well worth it I promise.
Tests
Cranberry Sauce Muffins: Test 1 – The tastiest no waste solution to cranberry sauce
Exploratory Kitchen 