What's the difference between baking soda and baking powder while baking muffins?

im baking muffins and dont know what to use. If i use baking powder how will this affect the muffins? if i use baking soda how will this affect the muffind?


how will the TEXTURE/APPEARANCE/TASTE


DIFFER??What's the difference between baking soda and baking powder while baking muffins?
when using soda there has to be an acidic component to the recipe....ie buttermilk, lemon jc, cream of tartar and best used pretty much right away





when using baking powder the acidic element in included and while still starts to react most of the raising is done when heated and can be used within 24 hours








if the recipe calls for baking powder and you haven't any, use baking soda and add a bit of cream of tartar or sub buttermilk for the milk/water





otherwise there is little differenceWhat's the difference between baking soda and baking powder while baking muffins?
baking powder is baking soda with corn starch.





The corn starch delays and supports the gas produced by the soda





there won't be a noticeable difference in taste but the muffins might not raise as high as you are used to.





Baking power may add a bitter taste if the muffins are over acidic. Like Lemon or Orange Poppy.





Best thing is to use what is called for.