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Took me 10 years to realize I was overmixing muffin batter
I always wondered why my muffins came out dense and rubbery instead of light and fluffy. I'd follow the recipe exactly, mix until smooth, and still get these hockey pucks. Last month my sister in law watched me make a batch and was like, 'uh, you're supposed to stop mixing as soon as the flour disappears.' I thought she was crazy. Turns out overmixing develops too much gluten, which is great for bread but terrible for muffins. Now I leave big lumps in the batter on purpose and they come out perfect every time. Has anyone else baked something for years before figuring out a basic step they were messing up?
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kelly_rivera7d ago
Overmixing gives muffins that nice bakery chew though, not everyone wants fluffy.
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jessica3317d ago
My buddy Mike spent years burning his grilled chicken on the outside while it was still raw in the middle because he never let the coals ash over first. His wife finally pointed it out after a BBQ and now he's a charcoal snob about it. Funny how the simplest stuff trips us up for a decade.
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