My muffin method was totally wrong for like 10 years

I used to just dump all the wet ingredients into the dry ones and stir until it looked smooth, thinking that's what you're supposed to do. Then my sister watched me bake last Thanksgiving and was like 'dude you're overmixing those into hockey pucks.' Now I do the thing where you make a well in the center and fold it gently like 12 times max, even if there's still some flour streaks. First batch of blueberry muffins after that trick came out soft and fluffy instead of dense bricks. Has anyone else had a simple mixing habit change completely change their baked goods?

2 comments

2 Comments

grantthomas2d agoMost Upvoted

Honestly I was the exact same way for years, I thought smooth batter meant I was doing it right. Then my buddy who went to culinary school caught me making banana muffins and literally grabbed the spoon out of my hand. He showed me the fold thing too and I felt like an idiot but now my muffins actually rise properly. It's wild how just changing that one little step makes everything not taste like dry gym chalk.

hugo_gonzalez682d ago

23 years of making dense hockey pucks before my sister-in-law finally told me to stop overmixing. Now I literally stop as soon as I see any flour streaks left and my banana bread actually has that fluffy texture people talk about. Definitely changed how I look at "smooth" now.