Both release carbon dioxide to lift your batter, but only one carries its own acid. Knowing which is which explains flat muffins, metallic aftertastes and recipes that call for both.
Muffins that bake up flat are telling you something about leavening, batter thickness or heat. Check these five things in order.
Baking powder is just baking soda with a dry acid already mixed in. Supply the acid yourself and you can rebuild it, as long as you get the ratio and the timing right.
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