I think a lot of people are over-mixing their muffin batter

I mean, I did it for years and my muffins were always tough and peaked. I watched a video from a baker in Seattle who said to mix until the flour is just gone, even if it looks lumpy. I tried it with my blueberry recipe and the difference was huge, they were so much softer. Has anyone else found that stopping sooner makes a better texture?

3 comments

3 Comments

wilson.anthony23d ago

Totally feel you on this. I used to beat my muffin batter into submission thinking smooth was better. My results were always dense little rocks. Saw that same tip about lumps being fine and it changed everything. The texture is so much lighter and tender now. It feels wrong to stop mixing when you see flour, but it's the right move.

finleymiller23d ago

But those lumps turn into raw flour pockets in the final bake.

patricia_morgan3212d ago

Used to fight those lumps like they ruined everything, you know? My pancakes would come out tough and flat every single time. Then I tried just mixing until the wet and dry parts were barely together, lumps and all. The difference was crazy, like they finally had room to puff up while cooking. Now I see a few flour streaks in the batter and I just put the whisk down.