For some reason I get 24 muffins out of this recipe and I've made it twice. The first time I used diced, canned peaches. The batter was thick but not doughy because the peaches added some liquid and the muffins rose a lot when baking. They had nice, tall crowns. Texture was great (moist and tender) but the flavor was kind of bland to me. The second time, I made blueberry muffins and added 2 teaspoons lemon extract in addition to the vanilla . I knew the batter would be thick so waited to stir them in until the dry and wet ingredients were sufficiently combined. This time the batter was really, REALLY thick and more like dough, as others have described. My muffins rose some but did not get the tall domes. They however taste great and the texture, again, is very nice. I adore lemons and the lemon extract really improved the flavor I think. What I will probably do next time I make the muffins with blueberries or another fruit that doesn't contribute a lot of liquid is add a couple tablespoons of water to the dough so they have taller crowns. Very good recipe!
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For some reason I get 24 muffins out of this recipe and I've made it twice. The first time I...