Why Your Cookies Flattened and Your Muffins Exploded: Welcome to High-Altitude Baking

You followed the recipe.

You measured carefully.

You even preheated the oven like a responsible adult.

But your cookies turned into pancakes, your muffins mushroomed out of their tins, and your cake? Let’s just say it collapsed harder than your motivation on a Monday.

Welcome to the wild world of high-altitude baking.

If you live anywhere above 5,000 feet (hello, Evergreen 👋), your baked goods are facing different physics than the recipes written at sea level. And trust me — it matters.

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🏔️ So... why does everything act weird up here?

It’s all about air pressure, baby.

At high altitude:

Air pressure is lower ⬇️

Liquids evaporate faster 💨

Leaveners (like baking soda/powder) overdo it 🧼

Bakes dry out quicker and rise too fast before they fall 🙃

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🧁 Common Altitude Fails (And What to Do About Them)

Problem: Cookies spread way too thin

Fix: Add a tablespoon or two of flour, chill the dough, and slightly reduce sugar

Problem: Cakes rise beautifully… then crash

Fix: Cut your leavening by 1/8 to 1/4 tsp, and increase your oven temp by 15–25°F

Problem: Muffins overflow and bake into each other

Fix: Fill muffin tins only 2/3 full and consider reducing baking powder slightly

Problem: Everything feels dry

Fix: Add 1–2 tbsp extra liquid (milk, water, etc.) to help combat faster evaporation

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🎯 Or… you could skip the science and use a Sweet Start Kit.

We pre-measure, pre-adjust, and test everything at altitude — so your cookies rise just right, your banana bread stays moist, and your confidence stays intact.

Because baking at 7,000 feet shouldn't feel like a science fair.

It should feel like home.