What flour makes muffins rise the most?

While there isn't one single flour that guarantees the highest rise, cake flour generally produces the tallest, lightest muffins. Here's why:

* Low protein content: Cake flour has a lower protein content than all-purpose flour. This translates to less gluten development, resulting in a softer, more tender crumb that rises beautifully.

* Fine texture: Cake flour has a finer texture, which helps it to absorb more liquid and create a lighter batter.

* Higher starch content: The higher starch content in cake flour contributes to the airy texture of muffins.

However, other factors also play a role in muffin rise:

* Baking powder: Using fresh, high-quality baking powder is crucial for a good rise.

* Liquid ratio: The amount of liquid in the batter impacts the rise. Too much liquid can lead to a dense muffin, while too little can result in a dry, crumbly one.

* Sugar: Sugar helps to feed the yeast in baking powder, contributing to a better rise.

* Fat: Fats like butter or oil add richness and tenderness, but too much can inhibit rise.

* Mixing technique: Overmixing develops too much gluten, resulting in a tough, dense muffin.

Ultimately, experimenting with different flours and adjusting the recipe based on your desired texture will help you find the perfect formula for your muffin-making needs.

Tip: If you don't have cake flour, you can make your own by mixing 2 tablespoons of cornstarch with 1 cup of all-purpose flour.