The Muffin Mixing Method
The muffin mixing method is a basic baking technique used to mix not only muffins but other quick breads like cornbread, pancakes, waffles, quick loaf breads, and sometimes coffee cakes. Using this method helps ensure that quick breads remain tender and fluffy. Pin it for Later »
What is the Muffin Mixing Method?
The muffin mixing method is one of the most basic mixing methods utilized in baking. Even though this method identifies muffins in its title, it is not used only for making muffins. The muffin method is utilized with a variety of quick breads such as cornbread, pancakes, waffles, quick loaf breads, in addition to muffins.
The muffin mixing method is utilized for most all quick breads that result in a batter rather than a dough. Most quick breads that are made from doughs, such as biscuits and scones, utilize the biscuit mixing method.
Procedure for the Muffin Mixing Method
The purpose of this method is to limit the amount of gluten production during the mixing process, keeping quick breads light and tender. To achieve this, the dry ingredients are combined together in one bowl, the wet ingredients are combined in a separate bowl, and then the two mixtures are combined together.
Step 1: Sift or Whisk the Dry Ingredients
Sift all of the dry ingredients together into a large bowl. If a sieve is not available, the ingredients can simply be whisked together well in the bowl.
Step 2: Mix the Wet Ingredients Together
In a separate bowl, mix together the wet ingredients, including the oil or melted fat.
Step 3: Combine the Liquid with the Dry Ingredients
Add the liquid ingredients into the bowl with the dry ingredients and use a spoon or a rubber spatula to stir until just combined. The batter will be lumpy at this point. You do not want to stir too much or your end product will become tough.
Step 4: Cook Immediately
Once the batter is combined it must be cooked immediately. Once the liquid hydrates the dry ingredients the chemical leavening activates. If the batter is not cooked immediately, the baked good will not rise.
Tips, Tricks, & Techniques
- It is important to note that the fat must be in a liquid state when utilizing this method. If butter, shortening, lard, or coconut oil are used they must be melted.
- If you are looking to make ahead the components for a quick bread utilizing the muffin mixing method, combine the dry ingredients and the wet ingredients and keep them separate until ready to bake.
- The most important part of this method is to avoid overmixing. The batter will be lumpy when mixed, but the lumps will cook out.
Recipes Utilizing the Muffin Mixing Method
Other Related Articles
- The Biscuit Mixing Method
- The Creaming Method for Cake Making
- The Straight Dough Method for Yeast Dough
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41 Comments on “The Muffin Mixing Method”
Mmm…Muffins. Also, kudos to you for posting videos…I can pretty much guarantee that you will NEVER see a video of me ever on my blog.
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you teach me so many things!
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Hi baker Bettie, I have a question does it make any difference if I use skimmed milk?and what about the method that mix dry ingredients, add half of liquids, add butter, half of the half liquid, mix and add the rest of the liquids. not too much mixing in between. what do you think about it?
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why cant i pour water?
I’m not sure I understand the question.
Hello! This recipe looks so simple and I would love to try it. However, I live away from my mum (like across the ocean?) and I would love to send some of these to her.. Would they last a couple of days in freight? Or can I add any sort of preservatives? Hope to hear from you. 🙂
i love it
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Hi Bettie. I just want to clarify on the baking powder. In the video, you mentioned 4 tablespoon of baking powder. But the recipe it’s 1 tablespoon. Is it typo error? I should on the recipe from the video?
Hi Bettie. I just want to clarify on the baking powder. In the video, you mentioned 4 tablespoon of baking powder. But the recipe it’s 1 tablespoon. Is it typo error? I should try the recipe from the video or the written one?
You should use 2 1/2 tablespoons because that is the average or 4 and 1.
Thank you, this is really helpful! I can already think of parts of my manuscript that don’t move the story forward. Though I wish I’d read this two weeks ago – the manuscript is already in an ed27roi1t;s hands! But I am going to try to be ruthless about this in the story I’m working on now. I so appreciate that Harlequin provides those of us aspiring to be writers with so much valuable information and the expertise of accomplished, successful writers and editors!
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What is the most frequent problem encountered with muffin-method?
Good to know I can prep at night so long as I keep wet & dry separated till morning. I think I can handle preheat; mix gently and bake before coffee. Just have to remember to set baking timer…
Yes! That will work out nicely. Much easier than doing it all at once.