23
Took me 3 batches to realize I was overmixing my muffin batter
I kept getting these dense, tunneled muffins and couldn't figure out why until I timed myself stirring last Sunday. Turns out 45 seconds of folding is way too much, 15 seconds is all it needs. Anyone else learn the hard way that less mixing equals better texture?
2 comments
Log in to join the discussion
Log In2 Comments
cora56215d ago
Three years ago I would have argued with you that more mixing just means more gluten development which equals better structure. Then I made a batch of blueberry muffins for a family brunch and they came out like hockey pucks covered in tunnels. My sister-in-law took one bite and asked if I was testing out a new bread recipe. Thats when I timed myself the next weekend and realized I was stirring for a solid 30 seconds because I thought folding had to be thorough. Now I do maybe 10 gentle stirs and stop when I can still see a few flour streaks. Game changer honestly.
3
felixb2515d ago
The 10 stirs and leaving flour streaks thing was exactly what fixed my banana bread. I used to beat it until it was totally smooth and got that dense, rubbery texture every time. Now I fold until it just barely comes together and it's way softer.
4