Vent: I read that most home bakers overmix their muffin batter by a huge amount

Honestly, I found this article from a baking school that said we often mix for 30 seconds longer than needed, which makes them tough. Ngl, I tried mixing my blueberry muffins for just 10 stirs after adding the wet ingredients and they were way better. Has anyone else found a specific mixing trick that actually worked?

3 comments

3 Comments

hugomurray25d ago

Yeah, I learned to stop as soon as the flour disappears, and it was a total game changer.

terryk1025d ago

My buddy overmixed his batter last week and his pancakes came out like rubber mats, total disaster.

laurag7924d ago

I saw a cookbook years ago that said to think of muffin batter as lumpy and ugly on purpose. The writer called it "just barely mixed" and said any smooth batter is already overworked. That stuck with me more than any timer. I still have to fight the urge to keep stirring when I see those dry flour pockets, but leaving them alone really does give a better texture. It feels wrong, but it works.