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On 15 Sep 2004 03:02:35 GMT
(Cake Wmn) wrote:

> I assume you have just not included white chocolate or raspberrys in the
> list of ingredients but did include in your muffins.
>
> The buttermilk should make them more buttery, perhaps you didn't have the
> same type buttermilk.
>
> The crusty top does seem like he used more sugar.

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.