"spamalicious" > wrote in message
news:7Cd2d.20005$z_3.3055@trndny07...
> Eric Jorgensen wrote:
> > My thought was that the crust difference could be due to flour
> measuring
> > differences and over-mixing.
> >
> > too much or too little flour will obviously affect the texture. The
> > other point - traditionally when making american muffins, the flour and
dry
> > leavening agents are mixed fully and then the rest of it is just sort of
> > dumped together into a lumpy mix. This can result in a crusty texture on
> > the top.
>
> Eric gets the prize for the closest answer without going over!
>
> I made another batch this a.m. (yup, at 4:00 am...) and the end result
> was "pretty close to the same" as the innkeeper's muffins as my husband
> put it.
>
> I changed a few things in my technique:
> - I spooned the flour into the measuring cup instead of scooping the
> flour with the m. cup
> - I added the fruit and chocolate to the dry mix first
> - I added the wet ingredients last, mixing only until the liquid was
> incorporated into the dry ingredients
> - I also added a pinch of salt - don't know if that made a difference.
>
> I had also increased the preheating temp of my oven to 400F and when I
> was ready to put the muffin tins in, I decreased the temp to the
> recipe's baking temp. I read that tip here.
>
> The muffins were nicely browned and crusty on the exterior and fluffy on
> the inside. What a huge difference from my first anemic batch of muffins.
>
> I think the flour measuring and mixing made the biggest difference. Not
> sure if anything else did, but I won't be changing anything the next
> time I make these.

I didn't follow this thread, but if no one mentioned it yet, you might try
using one of the low gluten AP flours popular in the south, such as White
Lily.