Muffin Method

MUFFIN METHOD

There is more to making muffins then you think. Here are some basic muffin mixing rules.

Muffin Method – TWO BOWLS ARE NEEDED TO MAKE THE BATTER. One bowl is used to mix all the dry ingredients and the other is for the wet ingredients. Combine dry ingredients and then make a well in the bowl. Then, you need to mix wet ingredients in a separate bowl and pour the wet ingredients into the well you created. Mix only until moist with a large spoon OR ABOUT 10 TO 15 STROKES IS NEEDED TO MOISTEN THE INGREDIENTS. THE BATTER SHOULD STILL BE LUMPY. Stirring must be kept to a minimum so the gluten is not overdeveloped. The surface should be bumpy and should come to a peak when baked. Batter should have doubled during baking. When cut in half muffins should have a moist crumb, laced with irregularly sized and spaced air holes.

(I will need each lab to cut one muffin in half and give to me for grading.)

Do not over mix and /or over bake muffins and other quick breads. When a muffin is dense, dry and flavorless, you have either over mixed the batter and/or over baked it.

If you break open your muffins and see tunnels, you have over mixed the batter. The excess of air bubbles beaten into the batter, stretch the gluten while baking. To prevent this from happening, STOP mixing when you have generally just combined the dry and wet ingredients.

To prevent over baking, the muffin tin should come out of the oven just when the muffins have a tiny bit of baking to go.

DO NOT COOL MUFFINS IN THEIR PANS OR THEY WILL GET SOGGY BOTTOMS.