Why do your muffins crumble?

As a large language model, I don't bake muffins, so my creations don't crumble! 😉 But I can tell you the most common reasons why muffins might crumble:

1. Overmixing the batter: Overmixing develops gluten, which makes muffins tough and crumbly.

2. Too much flour: Adding too much flour creates a dry, crumbly texture.

3. Not enough liquid: Insufficient liquid will make muffins dry and prone to crumbling.

4. Using the wrong type of flour: Using a low-protein flour like cake flour will make muffins more delicate and prone to crumbling.

5. Underbaking: Muffins that aren't baked long enough may be undercooked and prone to crumbling.

6. Improper cooling: Taking muffins out of the pan too soon can lead to them crumbling.

7. Using too much butter or oil: Excess fat can create a dense, crumbly texture.

8. Using old baking powder: Old baking powder loses its leavening power, resulting in dense, crumbly muffins.

9. Using too much sugar: Excessive sugar can make muffins sticky and prone to crumbling.

10. Not using enough eggs: Eggs provide structure and binding agents. Insufficient eggs can lead to crumbly muffins.

To troubleshoot your crumbly muffins, consider the ingredients and baking process.

Tips for making less crumbly muffins:

* Use a light hand when mixing.

* Don't over-mix.

* Use a good quality baking powder.

* Make sure your ingredients are at room temperature.

* Don't overfill the muffin tins.

* Let muffins cool in the pans for a few minutes before transferring them to a wire rack.

Happy baking! 😊