A veteran baker told me to stop overmixing my muffin batter and it completely changed my mornings

She said I was developing gluten into tough little rocks and that 12 stirs max is all you need. I used to beat it until smooth every single time over at the cafe on Main Street. Now my blueberry muffins come out tender instead of dense and I haven't had a complaint since last Wednesday. Has anyone else gotten a simple kitchen rule that flipped their whole routine?

3 comments

3 Comments

michael6695d ago

Man I had the same thing happen but with pancakes. Used to beat the batter till it was perfectly smooth cause I thought that was the right way. Friend told me lumps are actually good and now my pancakes are way fluffier. Total game changer.

lilyp375d ago

Same here with the lumps thing. My friend Sarah was making cornbread last week and she was about to toss her mixing bowl cause there were tiny flour lumps in it. I told her to just dump it in the pan and she called me later saying it was the best cornbread she ever made.

jana_jones5d ago

Lumps are actually good" is a bit much, I find a few gentle folds gives me perfect texture without any lumps.

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