Please excuse me for being a complete doofus, but the muggins I made yesterday were not right. They took forever to bake, then when they were brown on top, were still not done on the bottom. I think the batter was just too thick. What consistancy should muffin batter be? And does that sound like what the problem probably was? The batter was pretty thick and sticky! TIA

:)

Muffin batter is thick and sticky. It sounds like your oven temperature was wrong. What temperature did you bake them at?

Another good rule of thumb when making muffins is to stir approx. 13 times and no more. Muffin mix should be thick though. Muffins don't like being stirred lots!!

I agree, probably you didn't have the temperature at the right setting. It depends on the recipe what you set the temperature at and how long you cook them. Also the outside will brown quicker than the cooking in the middle.

HTH

The recipe said to bake at 400. They were getting pretty brown on the top!