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My uncle in Boise swore I was overmixing my muffin batter, and I owe him an apology after 6 batches
My uncle Ray ran a bakery in Boise for 22 years and he kept telling me to stop mixing once the flour just disappears, but I figured he was just old school and kept going until the batter looked smooth. My blueberry muffins came out like hockey pucks for 6 straight weeks and I blamed my oven, my flour, everything except my own arm. Finally switched to the lumpy batter method he described and the very next batch at 400 degrees came out soft and tall. How do you all stop yourselves from overmixing when the batter still looks shaggy and wrong?
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alex_johnson9d ago
My buddy did the same thing for months, kept whipping it smooth and swore his oven was broken. He finally counted his stirs, like 10 max, and his muffins stopped coming out like rocks.
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