Pro tip: Stop overmixing muffin batter like I did for way too long

I spent a solid 8 months making dense, hockey-puck muffins until I realized the secret was just 12 stirs total, no more. Has anyone else discovered how much lumpy batter actually saves your baked goods?

3 comments

3 Comments

ray_hernandez12d agoMost Upvoted

Oh man, the lumpier the better with muffins for real.

lilykelly12d agoMost Upvoted

I spent a solid 3 months thinking my muffins were just supposed to taste like sad little rubber bouncy balls. Turns out I was basically giving the gluten a full arm workout every single morning. My husband would politely chew through these hockey pucks and say "they're nice and dense" which was code for "please stop making these." Now I stir it exactly 11 times and leave it looking like a crime scene of lumpy batter and they come out fluffy as a cloud. The struggle is real folks.

jordanc3212d ago

My buddy Steve went through this exact same thing with banana bread. He was over at my place one time and brought a loaf that was basically edible construction material. You could've used it to patch a hole in drywall. I had to soak my slice in coffee just to get it down. Turns out his grandma's recipe said "mix until just combined" and he was reading it as MIX UNTIL YOUR ARM FALLS OFF for like two years. He finally figured it out when his wife left a sticky note on the mixer that just said "STOP. I MEAN IT.