- Joined Sep 28, 2010
I put in a huge amount of ripe pears into my muffin mix and after baking my muffins (cupcake sized muffins) for 40 minutes, the inside of the muffin still appeared to be raw, gooey, moist. Does that happen sometimes where if overload the batter with too many pear chunks, the moisture from the pear chunks won't allow the muffin to cook? The pear were in 1.5cm chunks (diced). Or is the muffin just supposed to be all gooey and wet inside?