The day I realized I was overmixing my muffin batter for 10 years

I've been baking muffins since I was a kid and always thought a super smooth batter meant a perfect muffin. But they kept coming out tough and pointy on top. Then my neighbor Sue, who bakes for the farmers market every weekend, watched me mix a batch and just said 'stop right there.' She pointed out I was beating the flour into submission. After 12 years of baking I finally learned you only mix until the dry stuff is just wet. The lumps are your friend. Made a batch of blueberry muffins that night using her method and they were soft and dome shaped for the first time ever. Has anyone else had that moment where you realize you've been doing a basic step wrong for years?

2 comments

2 Comments

alicea2613d ago

So did Sue also tell you not to overfold the blueberries or did you learn that one the hard way too?

veramartin13d ago

My friend found that out when her batter turned purple!