Baking FAQS - muffins-quick-breads - why-did-my-quick-bread-become-dry-and-crumbly

Can I freeze muffins and quick breads?

Quick breads freeze beautifully so bake and freeze for later enjoyment! Here are some special tips for freezing: Cool your baked goods completely. If the bread should be frosted, wait and frost it just before serving. Place coffee cakes on aluminum foil-wrapped cardboard before wrapping. Double wrap all breads with plastic food wrap and aluminum foil or in airtight, resealable plastic freezer bags. Muffins and quick breads can stay fresh in the freezer for up to two months.

Do I have to change a recipe if I use mini loaf or mini muffin pans?

Do I have to throw away the oil I used to fry the doughnuts?

How can I prevent the nuts and other “goodies” from sinking into the quick bread batter?

How can I tell when my quick bread is fully baked?

The doughnuts I made tasted greasy. Why did this happen?

What are scones?

What can I do to make my biscuits have a crisp crust?

What changes do I need to make when baking muffins and quick breads in a convection oven?

What is cornbread?

What is your suggested method for defrosting frozen quick bread or muffins?

What kind of pan should I use for frying doughnuts?

What makes a biscuit flaky?

A flaky biscuit is one that flakes or separates into thin layers. Fat or butter creates flakiness by being a spacer between the layers of dough. Pieces of cold, hard fat keep layers of the dough apart in the oven just long enough for the dough to begin to set. The fat melts, and then steam from the dough forms and pushes the layers apart.

The butter should be cold when used in biscuits, and must be in large enough pieces so it will not melt easily. If the butter is very cold and firm when the dough goes into a hot oven, the layers of dough will be spaced apart as they begin to bake and set, resulting in flaky biscuits.

What makes a quick bread "quick?"

Why are my muffins uneven in shape?

Why did my popovers collapse after they were baked?

There are several reasons why popovers collapse after baking. Not enough eggs were used or the eggs that were used were too small. In addition, the proportion of liquid to the flour may be too high in the recipe which weakens the popovers and causes them to collapse. Too low an oven temperature can cause under-baking which may be another reason why the popovers collapse.

Why did my quick bread become dry and crumbly?

You may have added too much flour or not mixed in the flour well enough. It is also possible that you over-baked it. The bread is done as soon as the top center is not sticky or when a toothpick inserted in the center comes out clean.

Why do my muffins have tunnels?

Measure the ingredients carefully. Too much flour or too little liquid can cause tunnels. But, even more important, be careful to not over-mix muffin batter. Stir the batter just until the dry ingredients are moistened. Tunnels may also occur if the oven temperature is set too high. Make sure you use an oven thermometer to confirm your oven is set to the correct temperature.

Why does my nut bread crumble when I slice it?Why does my nut bread crumble when I slice it?

Why does my quick bread have a crack on top?

Why is it important to accurately measure the baking powder or baking soda when baking quick breads

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