How Do You Make Muffins More Moist
著者: 清水 千尋
This is the #1 moisture killer. Stirring too much builds gluten. Gluten is great for bread. Terrible for muffins.
You want a lumpy batter. Those lumps are pockets of tenderness.
Rule of thumb: Mix until the flour just disappears. Then stop. Even if it looks chunky, trust the process. Your patience will pay off in fluffiness.
The Sugar Secret
Sugar isn’t just for sweetness. It’s a hygroscopic fiend—meaning it traps water.
More sugar equals more moisture. But don’t go crazy. A tablespoon extra is enough.
Quirky fact: Brown sugar has more moisture than white because of molasses. Use brown sugar for a deeper, wetter crumb. Your muffin will thank you with a hug.
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