One of the most commonly used methods of mixing batters is the muffin method. Not mixing your batter correctly could lead to finished baked goods that are tough or don’t raise properly when in the oven. This method is almost always used in muffins and quick breads.
When a recipe calls for the muffin method most people tend to over beat or over mix their batter thinking they need to get it all smooth. So, it gets mixed until all the lumps are gone. When any recipe calls for the muffin method don’t do this! Below are the steps for any recipe of muffins or any recipe that calls for the muffin method of mixing. Following these steps will give you perfectly risen and tender muffins every time if you have the ingredients right.
To start with pick any muffin recipe you like. I’ve got ones posted for Blackberry Muffins, Raspberry Muffins, Oatmeal Maple Muffins and a Cranberry Ginger Quick Bread. These recipes all use the muffin method of mixing.
It is usually easiest to measure prepare all your ingredients in their separate bowls before combining and mixing. If things need to be chopped or measured for adding this is a good time to do it.
Sometimes additions such as nuts, fruits or vegetables are added into the dry ingredients at this step. When doing carrot or zucchini muffins and breads this is a good way to get them incorporated so you don’t have to mix too much when adding the liquids.
If adding any nuts, fruit or other additions this is generally when they are mixed in. Some recipes call for them to be mixed into the dry ingredients before mixing in the liquids.
Put any topping on. I find it easiest to use my fingers to get a crumb topping spread evenly.
Bake as directed.
Alternatively you can freeze unbaked muffins in their paper or silicone muffin cups and bake them at a later time. Store them in an airtight container. They will bake for the same amount of time the recipe calls for and be fresh and hot when you want them.