Look at the pics below, same basic muffin recipe baked in the same trays at the same temperature for the same amount of time. The only difference is the chemical leavening agent used!
Baking powder muffin: Tall, light, slightly delicate, fluffy, and cakey. They were evenly domed.
Baking soda muffins: Slightly more browned, they had very tall peaks in the center, and they had an ever so slightly sour taste. Almost like there was sour cream in the batter (there wasn’t).
Both baking soda and powder muffins: The most browned and caramelized and had a more springy texture.
No leavener muffins: These were leaden, dense, rubbery, and really just a doughy, inedible mess.
Chemical leavening agents such as baking soda and baking powder can have a profound effect on your…
