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PSA: Stop overmixing your muffin batter like I did for years
Honestly I used to think you had to beat muffin batter until it was totally smooth. Saw a friend's blueberry muffins come out perfect and she said she barely stirs it at all. Tried it myself last Sunday with a batch of double chocolate muffins and the difference was night and day. The texture went from dense and rubbery to fluffy and tender just from mixing about 15 seconds less. Has anyone else noticed how much better stuff turns out when you leave some lumps in the bowl?
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theathomas1mo ago
My rubber muffins once dented a plate when dropped. Still worth the lumps?
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alicecooper1mo ago
Yeah @theathomas, "still worth the lumps" is the whole damn point. I had a batch of rubber bagels that bounced off the counter and cracked a tile. Best breakfast I ever ruined.
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