Yeast-ed Muffins

[GTO]

I'm looking to make some muffins (as in the sweet, muffin case cake-like) kind, but with the addition of yeast.

Would this work? What kind of texture would it yield? I'm hoping it would make them taller/lighter.

If not, has anyone tried whipping the egg whites seperately?

[jumanggy]

I've never made yeast muffins, like here:

http://www.well.com/user/debunix/recipes/L...gerMuffins.html

But would certainly be worth a try. I'm not too attracted to its description, though; I do like a cakey muffin.

Giant muffins can take a lot of baking powder, like a tablespoon. Make sure the oven is hot enough, also.

I wouldn't bother with separating the eggs unless I was running out of ideas

[GTO]

Right. I'll try tomorrow, Mark and let you know how they go.

Should be interesting.

[CanadianBakin']

When I think of muffins and yeast I think, chewy. I'll be interested to read your results.

[Dianabanana]

I remember there was a yeasted muffin recipe in either Laurel's Kitchen or Laurel's Bread Book. I think it was called Everybody's Muffins, because it didn't have eggs or milk, as I recall. They were actually not too bad, considering.

[sugarseattle]

that recipe sounds a lot like a simple enriched bread dough. You might consider a brioche for even more lightness and flakiness?

[GTO]

Brioche is what I eventually thought they'd end up like actually.

Well, healthier Brioche.

I tried yesterday, just adding a little more baking powder and baking soda. The word "overkill" comes to mind.

[alanamoana]

when i first read the title of this thread, i thought of kugelhopf...a yeasted coffee-cake type bready thing.

maybe you can base your muffin recipe on a kugelhopf recipe and see what happens. it is typically less rich than a brioche.

[GTO]

Yeah, exactly. Kugelhopf are those twisty bundt cake ones aren't they?