Help with Dorie Greenspan muffins: why so flat?
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.)
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.