I'm not an experienced baker. Just to get that out of the way. I made some muffins last night that I thought would be wonderful but turned out flat and completely gummy inside. They were definitely not underbaked. I'd greatly appreciate if someone could help me determine which mistake caused this awful mess.
I had 2 wonderful recipes - one for blueberry muffins and one for banana muffins. I used gluten free baking mix instead of flour, which I've never done before with muffins but should in theory be ok. I also added the crumb topping to the muffins midway through baking which took a couple minutes (I realized later that was a grave mistake). Before I added the crumb topping the muffins were puffing up nicely. After leaving the oven door open too long and adding the brown sugar-butter-flour crumb topping, the muffins flattened out and the crumb topping created giant craters in the tops of the muffins. I took them out of the oven when a toothpick came out clean, but after cooling they were densely gummy inside. I even put them back in the oven thinking maybe just maybe they were underbaked, but alas, they were still gummy inside.
So, my question is...what caused the gummy flatness? Was it leaving the oven open too long midway through baking? Or did the crumb topping flatten them out and squish all the ingredients down, leaving them densely gummy? Or something else entirely???
I want to make another batch, but want to figure out what went so horribly wrong so I can correct it.
Thanks very much!eace:
I had 2 wonderful recipes - one for blueberry muffins and one for banana muffins. I used gluten free baking mix instead of flour, which I've never done before with muffins but should in theory be ok. I also added the crumb topping to the muffins midway through baking which took a couple minutes (I realized later that was a grave mistake). Before I added the crumb topping the muffins were puffing up nicely. After leaving the oven door open too long and adding the brown sugar-butter-flour crumb topping, the muffins flattened out and the crumb topping created giant craters in the tops of the muffins. I took them out of the oven when a toothpick came out clean, but after cooling they were densely gummy inside. I even put them back in the oven thinking maybe just maybe they were underbaked, but alas, they were still gummy inside.
So, my question is...what caused the gummy flatness? Was it leaving the oven open too long midway through baking? Or did the crumb topping flatten them out and squish all the ingredients down, leaving them densely gummy? Or something else entirely???
I want to make another batch, but want to figure out what went so horribly wrong so I can correct it.
Thanks very much!eace: