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Muffins too Dry

t
TJPenn Feb 23, 2011 09:44 AM

I'm working with a 50/50 wheat to white flour ratio and my muffins are very tasty but too dry. Any recommendations to moisten them without changing flour ratio? (original recipe called for much less wheat.

  1. Bada Bing Feb 24, 2011 04:26 AM

    Overcoming dryness in most muffins is a matter of adding fats and also an acidic element. Sour cream actually adds both, so it works well.

    5 Replies
    1. re: Bada Bing
      t
      TJPenn Feb 24, 2011 05:26 AM

      This was my 1st post on the board and you cooks are the best! Mufins were a grand sucess last night. Thanks to all of you, here's what I did:

      Did go with a 50:50 mix on the flour, added 1/4 cup OJ, a 1/3 cup more oil. This was perfect. I was also out of goat cheese and figs so I made them with cream cheese and dried apricots. They are now a moist healthly muffin with a treat of a cream cheese and honey (agave for me) soft center.

      They are so good, I'm posting the recipe today. Thank you again.

      1. re: TJPenn
        Bada Bing Feb 24, 2011 05:29 AM

        Bravo!

        1. re: TJPenn
          chowser Feb 24, 2011 07:32 AM

          Glad it worked out. That sounds like a great muffin, btw. I can't wait to give it a try!

          1. re: chowser
            t
            TJPenn Feb 24, 2011 08:07 AM

            Posted our final product: "Good Morning! Healthy Muffins w/a Surprise Recipe" Again thank you all, this was a fun experience with tasty results!
            http://www.chow.com/recipes/29432-goo...

            1. re: chowser
              t
              TJPenn Feb 24, 2011 08:12 AM

              BTW, going from muffins to fish (LOL) take a peak at my Moroccan Cheroula Fish recipe if you want something more tasty than broiled or baked fist with the standard squeeze of lemon and pinch of dill. http://www.chow.com/recipes/29429-fis...

        2. Uncle Bob Feb 23, 2011 02:23 PM

          More oil.......

          Have Fun!

          1. paulj Feb 23, 2011 02:14 PM

            Is the original recipe too dry?

            I like to use half white whole wheat and half other flours (or ground nuts) in a pumpkin bread. The pumpkin puree helps make a muffin/quick bread that is moist.

            2 Replies
            1. re: paulj
              t
              TJPenn Feb 23, 2011 02:35 PM

              Yes, I like moist muffins and these are too dry. I love pumpkin. Looks like I have 3 batchs to experiment with now. Glad they're low fat!

              1. re: TJPenn
                m
                mlipps Feb 23, 2011 02:53 PM

                Not to make things even more complicated, but I cook a lot w/applesauce instead of oil and I've always read it makes things a little more moist. I'm not a baking conniesieur (Sp? sorry, it's so bad spell check won't fix it :( ) by any means, but it's never noticeably changed the flavor for me.

            2. greygarious Feb 23, 2011 11:35 AM

              I've been using King Arthur White Whole Wheat flour in place of all the AP flour in my baking for some years now, without changing anything else in the recipes. Other than a different amount of water needed for pie dough, I don't notice any difference. I have not experienced any dry cakes/muffins/cupcakes but all these items have contained fruits or vegetables.

              1. chowser Feb 23, 2011 11:22 AM

                Can you post the recipe? Often adding a little citrus or liquid helps because the protein binds the liquids more.

                5 Replies
                1. re: chowser
                  t
                  TJPenn Feb 23, 2011 12:00 PM

                  Good idea. Here's the ingredients (as I modified):

                  Honey & Goat Cheese Filled Fig Muffins:
                  3/4 C soft goat cheese
                  2 T agave (honey substitute)
                  1 t lemon zest
                  1 t vanilla
                  1 1/4 C Whole Wheat, 3/4 C White Flour
                  1 1/2 t baking powder
                  1/2 t baking soda
                  2 T wheat germ
                  2 T milled flax
                  2 whole eggs plus 1 egg white
                  3/4 C brown sugar
                  1 C buttermilk
                  1/3 C olive oil
                  1 1/4 C dried figs
                  3 T agave

                  What I modified is adding the wheat instead of all white flour, added the wheat germ and flax, changed from honey to agave.

                  I was thinking of adding more buttermilk or maybe some plain yogurt? What do you think?

                  1. re: TJPenn
                    chowser Feb 23, 2011 12:53 PM

                    I'm not understanding what you mean by adding wheat instead of all white flour. Do you mean you replaced half of the 3/4 c white flour with whole wheat? Have you tried this recipe w/out modifications, to make sure it's not the recipe? It looks a little low in fat for the flour, although it does have the cheese. I'd consider adding some orange juice (though not as much), along the lines of this recipe which is similar:

                    http://www.kingarthurflour.com/recipe...

                    And, as greygarious said, I get much better results w/ white whole wheat than regular whole wheat when it comes to baked goods like this.

                    1. re: chowser
                      t
                      TJPenn Feb 23, 2011 01:15 PM

                      Thanks for the link. I bake bread daily and am a big KA fan too. The recipe called for 2 cups white. I modified to 1 1/4 whole wheat and 3/4 white. I agree with the OJ, would blend beautifully with the figs. I think I'll do two batches and add OJ to one and a couple Tbsp yogurt; for the fat, to the other. I may have just added to much dry ingredients with the wheat germ and flax.

                      1. re: TJPenn
                        greygarious Feb 23, 2011 04:01 PM

                        I think you've answered your own question - you added 1/4 cup more dry ingredients without increasing any of the liquids/fat.

                        1. re: TJPenn
                          chowser Feb 24, 2011 03:52 AM

                          I'd probably try to cut back to 1:1 ww to white or use ww pastry flour instead. I can replace up to half of a recipe with whole wheat and still get good results but any more than that affects the texture. If I want more ww, then I use a ww recipe because it accounts for the extra protein. Also, it does help to let it sit in the refrigerator a little before baking. KA's whole grain cookbook says you can even do it for days. It helps the flour absorb the liquid.

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