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Mar 10, 2008 11:44 AM

Help with Dorie Greenspan muffins: why so flat?

Hi all,

I've made a bunch of recipes from Baking from my Home to yours, and have found almost exclusively winners. But every time I make the Great Grains muffins, they come out very flat on top. The texture and taste are still pretty good, but I don't love the way they look. The prunes also sink to the bottom of the muffins.

So what's up? I do make these small changes: I use white whole wheat flour instead of regular, and I use the "instant" buttermilk powder that you can keep in the fridge (and add water.)

Any thoughts??


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  1. I'm not sure about the flatness although I suspect it might have something to do with the flour change or over mixing? The whole grain muffin recipes I've used call for up to a tablespoon of baking powder...they seem to need real oomph from leaveners. As for the prunes sinking... this has happened to me when I've put too much of a good thing in my muffins. ie: blueberry muffins with 50% more blueberries than the recipe called for.

    1 Reply
    1. re: maplesugar

      Thanks maplesugar. I think I'm careful not to overmix and my other muffins don't fall this flat. I thought the white whole wheat could replace regular, but perhaps not. This recipe only calls for 2 tsp baking powder, which seemed low to me. Maybe I'll increase...