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 »

Blueberry Muffins in a muffin pan

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.

Dry ingredients being sifted through a mesh strainer

Step 2: Mix the Wet Ingredients Together

In a separate bowl, mix together the wet ingredients, including the oil or melted fat.

All wet ingredients being whisked together

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

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