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Just realized most home bakers are overmixing their muffin batter
I keep seeing people post pictures of their muffins with those big tunnels inside, and they call it a success. But I worked with a pastry chef in Portland for 6 months who said those tunnels mean you mixed too much and developed too much gluten. The other side says you need to mix until smooth or the texture is uneven. So which is it, do you mix until the flour just disappears or do you keep going until it looks like cake batter? I've been doing the lumpy method for 2 years now and my muffins come out tender every time, but maybe I'm missing something.
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hannaht2926d ago
I mean, I gotta ask though - when you say lumpy method, are you talking just barely combined with a few streaks of flour still visible, or more like a shaggy mess that barely looks like batter? Cause that's a pretty big difference right there. I've tried both extremes and the barely mixed ones gave me these weird dry pockets of flour that honestly ruined the whole bite for me. Is your texture really that much better with the lumpy method, or did you just get used to it over time?
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