collapsing cake

[aquilegia]

I made another batch of muffins on Wednesday.

They all rose beautiful and actually looked like proper american muffins. But after they'd cooled the middles had turned to craters.

I put some extra baking powder in to help them rise a bit more.

How can I stop them collapsing? (Not that I mind really as they are still delicious!)

[aquilegia]

[Doris_Pinks]

Aqui, Sounds like they weren't quite cooked in the middle? Poke them with a skewer or knife to ensure they are cooked. (Knife comes out clean = cooked!) Or gently push the tops, if they spring back they are cooked, stay where it is, then leave in for a few mins more.

[aquilegia]

I did the top poking thing and they sprung back.  ???

[Jendaffodil]

I put the baking powder in and they still didn't rise but it really didn't matter, they were delicious!

[Jesse]

Aqui, could it be too much baking powder? Once I added extra baking powder to a cake hoping it would rise nicely and it did but then collapsed when it cooled.  ???

[Mrs Ava]

YUp, I agree, too much raising agent, the muffins rose more than there was flour to support.