Did some research and here's why; my batter was over mixed. I should have mixed it manually instead of using electric mixer. Only two bowls are required to make the batter. One bowl is used to mix all the dry ingredients and the other bowl is used for all the wet ingredients. Include the sugar into the wet ingredients for better aeration. For best results, the wet ingredients should be poured into the dry ones and mixed with a large spoon until generally just combined. Mixing should be done by stirring and it must be kept to a minimum; just about 10-15 strokes to moisten the ingredients. DO NOT OVERMIX! The batter should be lumpy; do not try to smooth it. This is to prevent excess of air bubbles beaten into the batter and stretch the gluten while baking which makes it tough.
They looked pretty but sigh...they were failed.
Anyway, I did not throw away the whole batch. Instead, did more research and found a recipe that can resurrect failed muffins. Yeah, I turned them into bread pudding by following Bakerella's recipe with some minor modification.
Ingredients:
6 muffins, cut into small cubes
4 large eggs
1/2 cup castor sugar
1 tbsp ground cinnamon
3/4 cup milk
2 cups heavy cream
1 tsp vanilla extract
1/4 cup brown sugar
Steps:
1) Cut all the muffins into small cubes and arrange them in a lightly greased baking dish.
2) In a bowl, whisk eggs, castor sugar, cinnamon, milk, cream and vanilla until combined.
3) Pour the mixture into the baking dish and make sure all the muffin cubes are covered.
4) Press the cubes down to coat if necessary. Let it soak for an hour at room temperature or overnight in fridge.
5) Before baking, make sure it rises to room temperature.
6) Preheat oven to 150dC.
7) Sprinkle top of the bread pudding with brown sugar and bake for 60 minutes.
8) This recipe is best served warm.
Voila!
Based on this experience, I had my second attempt on muffin. It was successful! --> lemon-poppy seeds muffin recipe.
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