I bake all of my muffins in oversized muffin tins that are not "Texas sized," but just a taller version of the regular size. With just a few adjustments to baking time, all of my muffins turn out beautifully - except one. One recipe for banana muffins always winds up with a wet spot in the middle even though the "toothpick test" right into the very area seems to be okay. I have tried longer baking time at the recipe's original temperature (350F) and various combinations of higher temperatures (450F down to 350F, 425F for the whole time, etc.). Although those DID help some, the muffins still had at least a small wet spot in the middle. During mixing, all of the ingredients are at room temperature, so cold ingredients wouldn't seem to be the problem, but I've also read where some people have said to refrigerate and rest the batter before baking the muffins. That was mostly in discussions about how to get better domes on the muffins and wouldn't seem to be helpful for when the middles of the muffins aren't getting done. Without having to change do different muffin tins or a different size, is there anything I can do to correct a "mushy middle"? Could a little more flour help, or some other ingredient adjustments?
I'd hate to try another recipe at this point, since these are, otherwise, so amazingly delicious.
Thanks.