Why muffins rise if you put baking soda or powder?

Muffins rise because of a chemical reaction between baking soda or baking powder and an acid. When these two ingredients are combined, they produce carbon dioxide gas, which causes the mixture to expand and become light and fluffy.

Baking soda is a base, while baking powder is a mixture of baking soda, an acid, and a drying agent. When baking soda is mixed with an acid, it reacts to produce carbon dioxide gas. This gas is what causes muffins to rise.

Baking powder works in the same way, but it contains an additional ingredient, a drying agent, which helps to keep the muffins from becoming too wet.

The amount of baking soda or baking powder that you use in a muffin recipe will depend on the other ingredients in the recipe. If there are other acidic ingredients in the recipe, such as buttermilk or yogurt, you will need to use less baking soda or baking powder.

If you are not sure how much baking soda or baking powder to use, you can start with the amount specified in the recipe. If the muffins do not rise enough, you can increase the amount of baking soda or baking powder by 1/4 teaspoon at a time until you get the desired results.

Here is a general rule of thumb for how much baking soda or baking powder to use in muffins:

* For every cup of flour, use 1 teaspoon of baking powder or 1/2 teaspoon of baking soda.

* For every cup of buttermilk or yogurt, reduce the amount of baking soda or baking powder by 1/4 teaspoon.

With a little practice, you will be able to master the art of making perfectly risen muffins.