My banana muffins were a success. They turned out great. It was such a simple recipe that I decided that I could modify it by adding a new ingredient in and end up with another yummy batch of muffins easily. Well, that wasn’t the case.
I roughly followed the same recipe, but added berries and honey for making honey berry muffins. I think I put in about half a cup of honey or more. I squeezed it out of a plastic bottle, didn’t measure. The dough looked so pretty sitting inside the muffin tin that I decided to take a photo before sending it into the oven.
These honey berry muffins even looked pretty OK when I peeked through the glass of the oven. The let-down happened 30 minutes after I got them out of the oven though. My explanation for my failure: the baking powder puffs up the muffins during the heating process and the muffins stay in puffed up shape even after the heat goes away. Baking powder make flour mixture and honey puffs up during the heating process, too but honey weights down the flour dough and brings the poofyness down after the heat goes away and creates sinkage… Yes, I managed to make honey berry muffins with sinkage in the centre. I have made honey cupcakes before that turned out pretty OK though. In my vague memory, that recipe didn’t include any leavening agent. I am going to have to find that recipe.
Baking powder + too much honey = sinkage?