Question about Snickerdoodle Muffins ... I know some of you have made these >>

C

cheezz

Well-known member
My sis made these last night and they came out with wet bottoms. Here is what she says:

"the bottoms of the muffins were so moist there was actually water(!?) remaining in the pan when I took the muffins out. It made them hard to get out neatly. I just greased the pans, like it said to do, and in all other respects they were just like the recipe said. When I made them on my muffin-top pan I didn't have this problem. Any ideas?"

Anyone have a clue why this could have happened? She's an experience baker and following the recipe exactly. TIA!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=91080

 
It seems like a lot of butter for that amount of flour-add that to the listed amount of sour cream,

and you have too much liquid. Most muffin recipes use about 1/2 cup/1 stick butter, plus about 1/2 - 1 1/2 cups sour cream, milk, or yogurt or sometimes none at all for a similar amount of flour.

Also, what kind of butter is she using? Some cheaper brands, ie, store brands, etc. have more water in them.

 
I thought about the butter, too... but look at all those RAVES for the recipe!

In fact, they made it to T&T with 5 people raving about them!

 
She uses Costco butter. I've never had a problem with it, but a search on this board turned up...

That some thought butter that is stored improperly (allowed to to warm then rechilled) could account for baking problems

 
I wonder if the sour cream was very moist? Also, were all the ingredients room temperature? Adding

cold ingredients to some room temperature ingredients can cause a failure to blend or maintain the bond.

 
Like adding cold eggs to melted butter. It forms little butter chips w/ moisture weeped out

 
Yes, my gripe about a lot of recipes and cookbooks is...

to avoid having Julia Child-length recipes, authors either:

1. simplify a recipe to its most basic essence (watching a chef prepare a recipe the way THEY eat it and the way it's written often reveals a lot)

2. They put essential things you need to know in the front of the book by way of introduction. Notes about temperature of ingredients, kosher salt vs. regular salt, etc are often there, which, in my mind are useless when you begin a recipe. Arm chair reading, fine, but in the effort to build a successful recipe, I think it's important to included it in the actual recipe.

 
The DID come out perfectly in the muffin-top pan, though... and that's the best part smileys/smile.gif

 
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