What ingredients make muffins rise? Is it baking soda or baking powder? Both ingredients are responsible for leavening in any muffin recipe that they are called for. Beaten eggs also contribute to the leavening of these baked goods. All of these ingredients raise muffins through the process of aeration; the amount of air in the batter determines the height and density of them.
Baking Soda & Baking Powder
These are two common baking ingredients are chemical leavening agents that make muffins rise.
When mixed with liquid and also when exposed to high heat, these chemical leaveners make muffins rise by releasing carbon dioxide causing bubbles to expand and raise the batter.
All muffin recipes call for either baking soda or baking powder or both.
This is also another common baking ingredient but mostly known for binding other ingredients together and providing moisture to baked goods. When you think of leavening agents or ingredients, eggs are not the first thing that comes to mind, if they even do at all.
Eggs are what you would call mechanical leaveners because they aerate the batter when they’re beaten in. This is why most muffin recipes will list the eggs as “eggs, beaten” or instruct you to “beat in the eggs” because this vigorous mixing motion incorporates air into the batter which results in added volume.
They may not be as strong as chemical leavening ingredients but they still play a big role when it comes to making muffins.
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