What happens to the texture when you use fruit puree in a muffin formula?

When fruit puree is incorporated into a muffin formula, it contributes moisture to the batter. This added moisture comes from the water content in the fruit puree itself and enhances the overall texture of the muffin. The result is a more moist muffin, leading to a tender crumb that many find appealing.

Using fruit puree not only helps in achieving the desired moisture level but can also enhance the flavor, adding a natural sweetness and subtle fruit characteristics. This is particularly important in baked goods, as a moist texture can positively impact the eating experience, making it more enjoyable.

While the other options suggest changes in texture that do not typically occur with the introduction of fruit puree, such as becoming firmer, denser, or crispier, these do not align with the effects fruit puree typically has on muffins. Generally, rather than producing a firmer or denser structure, the incorporation of fruit puree helps achieve a lighter and more moist result.