I finally stopped overmixing my muffin batter after 15 years of hockey pucks

I used to beat the heck out of my muffin batter until it was smooth. Two months ago my neighbor, who bakes at a diner, watched me mix and literally pulled the bowl away. She said "you're developing the gluten, stop." Now I fold it about 12 times until it just barely comes together. The muffins come out so much taller and softer, it's honestly embarrassing it took me this long. Has anyone else had a baking habit that took years to break?

2 comments

2 Comments

the_max2d ago

I finally stopped overmixing my muffin batter" - that line hits close to home. I read somewhere that overmixing is the number one mistake home bakers make, and it's so true. I did the same thing for years with pancakes, always stirring until the lumps were gone, then wondering why they came out tough and flat. Now I leave them lumpy on purpose and they're way fluffier. Did you notice a big difference in the texture right away?

aaron_ellis422d ago

Wait, isn't overmixing more of a gluten thing than a lump thing?

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