If you use yeast, the dough will take some time to rise. During that time, gluten in the flour will start to develop. So the muffins will probably have a different texture than usual. Who knows, you might like them better that way.
Most people probably just want to use a fast, easy process.
Instead of making the muffins into a yeasted recipe (after all the recipe is formulated for baking soda) why not make a yeast cake, where the recipe has been formulated for yeast, into muffins?
In either case it's very important to not over mix the batter. That and the highly enriched dough should prevent too much gluten formation.
And I don't see why shaping it into small rounds wouldn't for a muffin-like experience. I would dimple it deeply in the middle and pour some of this caramel topping inside.
It's almost impossible to get the same texture in a bread made with yeast instead of baking soda/powder. You can use yeast, but you will basically get buns, and not what we normally think of as muffins. That said, if you find a good recipe for muffin-like muffins with yeast, please post it here, as I'd love to try it!
BKSinAZ, baking soda requires an acidic ingredient to make it work and often there is not enough to get the proper rise. That's why you often see the addition of baking powder, which does not require an acidic environment.
You can use yeast instead, but it needs time. Also the soda will neutralize at least some of the acid in the dough.
If you use yeast, the dough will take some time to rise. During that time, gluten in the flour will start to develop. So the muffins will probably have a different texture than usual. Who knows, you might like them better that way.
Most people probably just want to use a fast, easy process.
TomP
Instead of making the muffins into a yeasted recipe (after all the recipe is formulated for baking soda) why not make a yeast cake, where the recipe has been formulated for yeast, into muffins?
In either case it's very important to not over mix the batter. That and the highly enriched dough should prevent too much gluten formation.
By chance just saw this new video with a yeasted cake that looks great!
https://www.youtube.com/watch?v=t0a-lh20Sks
And I don't see why shaping it into small rounds wouldn't for a muffin-like experience. I would dimple it deeply in the middle and pour some of this caramel topping inside.
It's almost impossible to get the same texture in a bread made with yeast instead of baking soda/powder. You can use yeast, but you will basically get buns, and not what we normally think of as muffins. That said, if you find a good recipe for muffin-like muffins with yeast, please post it here, as I'd love to try it!
BKSinAZ, baking soda requires an acidic ingredient to make it work and often there is not enough to get the proper rise. That's why you often see the addition of baking powder, which does not require an acidic environment.
Dave
To get the same texture - you need the soda - not yeast. Enjoy!