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The muffin method of mixing is used to control the gluten in breads, pancakes, and muffins. First you mix dry ingredients together, then mix all the liquids together separately. Next you pour the wet ingredients into the dry ingredients, mix and bake.

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9y ago
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11y ago

From my experience, I would say the biggest difference is how much you actually mix it. For muffins, the batter is stirred just enough to incorporate the wet and dry ingredients. It is okay for there to be lumps. For pastry dough, it is extremely important that the dough is uniform and with out lumps.

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Q: Muffin method of mixing
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What is the difference between the muffin method and the biscuit method?

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What is the muffin mathod?

The muffin method is to combine your dry ingredients (flour, sugar, baking powder...) in one bowl, and your liquids (milk, oil, eggs...) in another, and then add the liquids to the dries all at once. You mix with a wooden spoon until the ingredients are just combined, and it might be a little lumpy, but over mixing makes it tough. This method is used for most muffins and a lot of quick breads, coffee cakes, that sort of thing.


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