A few notes:
– muffin is quite sweet, closer to a cupcake imho(think costco muffin level sweet)
– would bake for 20 min, definitely needed more than 15 to set up
– a little bitter, could be my fault for using hot chai tea(no milk) instead of water, will reduce molasses to scant 1/3 cup to see if it helps, and use neutral oil instead of butter to grease the muffin tin
– to get a better rise next time, I plan to either add a whole egg or sift the baking soda in with the flour; I think some of the baking powder fizzing during the 10 minute wait time could be contributing to flatter muffins

Thank you for commenting!

Use it for another recipe, sorry! Since I do small-batch recipes, eggs are often split like this. Did you add the egg white to the recipe anyway?

I had the exact same problem with a brand new box of baking soda. When I used a toothpick to test at 15 minutes it just popped and deflated; still wet. Finished up at 400 convect for another 5 minutes. But all are collapsed in the middle. I think I might try in a greased pan instead of the paper cups next time – they taste good!

Hi Kathryn,
Hmmm…I’m not sure what happened, I’m sorry! I’ve had quite a few people send me photos of the muffins, so I’m positive the recipe is fine. I’m wondering if you overfilled the muffins? Are you using normal muffin cups? Potentially an older pan that has slightly smaller cups? Try making 7 muffins next time and let me know how it goes :)

I had the same trouble and my baking powder was fresh. Thanks for commenting I was concerned I had misread the recipe.