I’ve never had an issue making muffins in the past, but for some reason, this new recipe I tried came out with an eggy texture. I’m trying to see where I went wrong and modify because, other than the texture, the taste was good. Here were the ingredients to the muffin base:
2 c. (240 g.) all-purpose flour ½ c. (100 g.) granulated sugar 1½ tsp. baking powder ½ tsp. kosher salt 2 large eggs 1 c. whole milk 4 tbsp. unsalted butter, melted, cooled 2 tsp. pure vanilla extract 1 c. chopped toasted pecans
I let bake at 350F for 20 mins when the toothpick came out clean. I tasted one about an hour after coming out of the oven. Perhaps I didn’t bake them long enough? Thoughts?
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