I’m the guy who bakes the muffins at my job, but alas, I’m not actually a baker. I currently use the 5-pound boxes of Krusteaz Muffin Mix, and the problem with this stuff is that the resulting muffins are more cake-like than the ones you can pick up in a grocery store bakery. I’ve gotten some good results by using milk instead of water (tried cream, but that made batter that was way too stiff), and adding some eggs and oil. Better results, in that the muffins come out more moist and “crumbly”, but still not particularly dense. The big sales/operations manager wants denser muffins, but he is neither a cook nor a baker. So he knows what he wants but has no idea how to do it.
I do have a pretty good recipe for making muffins from scratch (from The Joy of Cooking cookbook), but that only makes maybe half a dozen jumbo muffins, and the nature of my job (conventions) often requires baking hundreds of muffins. Scaling up a small recipe to that level is completely out of my wheelhouse (I know you can’t just multiply everything, but exactly how to do it is beyond me). And the muffins still don’t have that “dense” quality.
Unfortunately, the only muffin mixes available from our suppliers are the Krusteaz, or the Sysco house brand mix, which is worse. So any ideas on what to add to this premix stuff to make denser muffins?