Muffins won't rise?

Question

OK, everytime I make muffins they don't rise...they look like biscuits! I use this recipe...
http://www.deliaonline.com/recipes/blueberry-and-pecan-american-muffins,1274,RC.html

My cousin suggested using yeast. Should I, and if so how much?

Answer 1

no add or double the baking powder

Answer 2

The recipe is a good recipe and the method and tips are great for achieving good results. The problem may be your Baking Powder. Fill a cup with vinegar and add tsp of Baking Powder to the vinegar - if the vinegar does not fizz it means your Baking Powder is bad. (Test the Baking Powder in the Sink.) Also, add 1 teaspoon of Baking Soda with your dry ingredients and follow the recipe. Yeast would be a mistake in a muffin mix because Yeast needs time to develop and give lift to dough. Muffins should be bakeds as soon as the batter is finished.

Answer 3

Don't use yeast. Try this recipe. I use it all the time and it is fantastic:

Cream 1/2 cup butter or margarine with 2/3 cup of sugar. Beat in one egg. Add 2 cups of flour, 1/2 tsp salt, 3 1/2 tsp baking powder. Mix with 3/4 cup of milk until smooth. Add blueberries, peacans, whatever you like. Bake in 12 cup muffin tin for 20 minutes at 350 degrees.

Answer 4

you don't need yeast for muffins. Buy a new can of baking powder. It stops working after a while due to improper storage or expiration date.
It also very important not to overmix muffin batter. It should be lumpy; mix only long enough to combine the ingredients.

Answer 5

yes u should use yeast.well i dont kno the exact amount to be used but still a small quantity is enough.well you can follow some other steps too:
1)after making the dough u can put it aside for about 20-25 min in warm temprature as this will help in prooving the dough.this will make your dough light & help to rise.
2)add baking powder (if you are not using it)it helps the dough to rise.but just be careful about the quantity .

Answer 6

your baking powder may be out of date, thats the key in this recipe to making them rise. there is a test to check for freshness, but I forget what it is. best to just get a new can of it and try again.

you could use some yeast, I would warm the milk a little, and sprinkle some on top, when it starts to get foamy, add it to the mixture.

Answer 7

i think the yeast would be a good idea. try looking at other muffin recipes to see if they use yeast, and around that amount in. if that doesnt work, then i dont know what will.

Answer 8

Expired baking powder can result in useless baking powder. That's probably your problem.

Either that, or you're using the wrong kind of flour maybe? Is "plain flour" (what's called for in the recipe) the same thing as "all-purpose flour" (which is probably what you have in your cupboard)?

Answer 9

There's no baking powder in that recipe.

Try adding a tsp of baking powder