I just made muffins, which turned out to have a great flavor and density, but are very crumbly.
I followed this recipe, and made the following substitutions:
- 1/2 cup of flour --> coffee flour
- 3/4 cup milk + 1/4 cup coffee --> 1/4 cup milk + 1 cup coffee
The recipe also calls for the butter to be melted before mixed. I'm currently thinking that both the small amount of fat (1 stick of butter), and consistency (melted as opposed to cold/room temp) is probably causing the crumble.
Are there any ways I can make the recipe less crumbly without increasing the amount of fat or oil? Or only doing so slightly?