Just noticed a lot of bakers are over-mixing their muffin batter

I watched three different people at the county fair bake-off last weekend, and each one stirred their blueberry muffin mix way past the point where the flour was just combined. It makes the muffins tough and gives them those weird peaks instead of a nice dome. How do you teach new bakers to stop when it still looks lumpy?

3 comments

3 Comments

betty_wells18d ago

Sad little volcanoes" sounds like a texture problem, not a crime.

wesley_jones17d ago

But what's the actual sign you've mixed enough?

william86418d ago

My first ever muffins looked like sad little volcanoes from all the over-mixing. Maybe we need a class called "embrace the lumps"? What's your best tip for stopping in time?