Muffin with slanted cone top?


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I read the problem is caused by oven being too hot, causing the top of the muffin to set when the middle is still trying to expand. So I lowered the oven temperature to 350 degrees for the next batch, but the problem persists. Should I lower it further? Most people seems to have no problem with 350 degree.

My receipe is

2.5 cup general purpose flour
5 table spoon sugar
0.8 teaspon salt
3.5 teaspoon baking powder

1 tablesppon vegetable oil
vanilla 1 teaspoon
2 eggs
add milk to make 1.6 cup of liquid

Then mix the solid and the liquid together.
 

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Wow, if you reduced the oven temperature to 350°F I don’t want ask what it was before you reduced it.

The oven temperature and the dark metal are both problems. Dark metal conducts heat too intensity. That’s the reason why uncoated metal baking sheets and pans are used in commercial kitchens. You have no control with the dark metal. Also coated metal like non stick, or enamel, and anodized aluminum. As a general rule. when using dark metal, coated metal, and anodized aluminum pans or baking sheets you must reduce your baking temperature by 25°F. Also check sooner for doneness. These types of pans are the bane of baking, they will go for done to over baked and ruined in seconds.

Do you have a fan on your oven or convection? If so, turn it off. That will only add to the problem. Baking in a home oven with a fan or convection mode will only ruin your baked goods.

You are also over-filling your liners. Just fill 2/3 full.

I think your recipe has a tad bit to much baking powder for a plain muffin. Operative word here is plain. Assuming each cup of flour is 120g for a total of 300 grams of flour. And each teaspoon of baking powder weighing 5 grams, for a total of 17.5 grams. The baking powder is 5.8% the weight of the flour. When you don’t have anything like blueberries, dried cranberries, or nuts weighing down the batter, the leavening would be closer to 3% the weight of the flour. Unless you plan to put fruit or nuts in the batter, I would try reducing the baking powder to around 1 3/4 - 2 teaspoons.
 
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Would silicone muffin pan be even better than aluminum pan, since they conduct heat even slower?

Haha you're right. I took the recipe from a blueberry muffin recipe and skip the blueberries. Never thought the amount of baking powder need to be adjusted.

Thanks for your help.
 
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Would silicone muffin pan be even better than aluminum pan, since they conduct heat even slower?

Haha you're right. I took the recipe from a blueberry muffin recipe and skip the blueberries. Never thought the amount of baking powder need to be adjusted.

Thanks for your help.

Actually silicone also conduct heat intensely as well. An example is the silicone baking mats. They ruin most cookies because they over heat, causing excessive spreading and overly browned browned bottoms. I use silicone very selectively.

If you are in the US, I would recommend something like the Chicago Metallic Commercial II uncoated muffin tin. It’s their retail line, but Chicago Metallic makes an actual commercial line that is used in many bakeries. I swear by there stuff. I’ve used their line for 20 yrs, and despite owning a enough bakeware to open a small kitchenware store, I reach for my Chicago Metallic more than any other brand in my kitchen.

If you don’t already have an oven thermometer, I would recommend you buy one. They are inexpensive and vital to baking and roasting. You should always check you oven temperature before you put anything in the oven. I bake most of my cakes, cupcakes, and muffins at 325°F. I find 350°F is just too hot for most batters. I can only think of two cakes that I bake at 350°F, carrot cake and an double chocolate cake.


https://www.amazon.com/stores/page/...54fe-aa73-446d-96ce-8d50e9b1682d&ref_=ast_bln
 

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