What might cause a lemon poppy bread or muffins to sink around the edges?

I've been having this problem where bread around the edges of the pan sink in a bit, like it's fallen. It doesn't happen all of the time and the degree to which it falls is inconsistent. This also happens sometimes with blueberry muffins. Any ideas as to what is happening? I am following the recipes precisely.

Jill Donahue
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4 Comments

Lori T. October 3, 2020
I suspect what you've got is just a tad too much batter for the pan. As it bakes from the outside inwards, the outsides get pushed up as it rises. Once it hits the top of the pan, the lack of support means it has no other choice but to fall back over. It's a close match between the size of your pan and the amount of batter going in from the looks of it. Maybe either take out a spoonful of batter, or lower the oven temperature so the entire thing bakes at a more even rate. Your center crack suggests that this is the trouble. The top is setting before the leavening is finished rising and expanding the center part. So I think if you lower your oven temp by 25 degrees, you may have better luck.
 
Jill D. October 3, 2020
Thank you, that makes a lot of sense. I do think my oven runs a little hot too. I just recently purchased an oven thermometer to try to manage the temp better. The next time I make this I’ll try reducing the amount of batter and keeping the oven to the temp called for in the recipe.
 
MMH October 2, 2020
It may not be that it sinks at the edge but it rises too high in the middle. That comes from over mixing.
 
Jill D. October 3, 2020
Thank you! I hadn’t even thought of that! I assumed it must be an oven temp issue or something off with the baking powder.
 
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