The Muffin Mixing Method – Nutrition and Food Safety (2024)

Learning how to make quick breads is easy, but it is crucial to learn the proper methods and techniques.

What Is A Muffin?

Quick breads get their name because they are bread-like products that are chemically leavened (with baking powder or baking soda) instead of leavened with yeast. This means that they can be made very quickly and easily. A muffin is in the category in the baking world called “quick breads.”

Muffin Mixing Method

The muffin mixing method is one of the most basic mixing methods utilized in baking. Even though this method identifies muffins in its title, it is not used only for making muffins. The muffin method is applied with a variety of quick breads such as cornbread, pancakes, loaf-type quick breads, waffles, in addition to muffins.

The muffin mixing method is used for most quick breads that result in a batter rather than a dough. Most quick breads that are made from doughs, such as biscuits and scones, utilize the biscuit mixing method.

The purpose of this method is to limit the amount of gluten production during the mixing process, keeping quick breads light and tender. To achieve this, the dry ingredients are combined in one bowl, the wet ingredients are combined in a separate bowl, and then the two mixtures are combined together. The batter will look lumpy. Do not attempt to achieve a smooth batter.

Folding is the technique used to limit over-mixing. To fold, hold the spoon at the top of the bowl and ‘cut’ down through the middle in a straight line, and then bring the spoon up around one side of the bowl. This helps to prevent too much gluten from forming – producing a light and fluffy texture and avoiding a chewy, tough texture with ‘tunnels’ (large gas bubbles). Tunnels are a sure sign of over-mixing your muffin batter.

Baking Tips

When baking, take out your ingredients ahead of time, so they are at room temperature before beginning, except the biscuit method.

The fat must be in a liquid state when utilizing the muffin mixing method. If butter, shortening, lard, or coconut oil are used they must be melted.

If you are finding your fruits/nuts/chocolate is sinking to the base of your quick breads, toss the items in flour before adding them into the batter. This will keep them suspended in the batter while it cooks ensuring an even distribution.

To check if a quick bread is finished, use a toothpick and sink it into the deepest part of the product. If it comes out clean, the product is cooked. Once removed from the oven, the item must immediately be transferred out of the bakeware and placed on a cooling rack to cool; otherwise you will have a soggy bottom on the product.

The Technique

1. Measure and sift together dry ingredients (flour, sugar, salt, baking powder/soda, spices etc.) in a bowl.
2. In a separate bowl, measure and mix together wet ingredients (eggs, milk, cream, liquid fat, vanilla extract, and sugar). Incorporating the sugar with the wet ingredients enables better distribution as the liquid helps the sugar to dissolve.
3. Add wet ingredients into dry ingredients, folding until just combined.
4. Fold in flavorings, such as nuts, bacon, cheese, blueberries.
5. Spoon batter into muffin tin. An ice-cream scoop works well to form even portions.
6. Bake immediately. Once the liquid hydrates the dry ingredients, the chemical leavening activates. If the batter is not cooked immediately, the baked goods will not rise.

• Lemon extract and blueberries or raspberries
• Minced apples and walnuts
• Chopped pears and nutmeg, clove, and allspice
• Raspberries and white chocolate chips
• Chopped peach and ground ginger
• Mashed ripe banana
• Cranberries and orange zest
• Chopped strawberries and cubed cream cheese
• Dates and chopped nuts
• Chopped mixed dried fruit
• Crushed pineapple and coconut
• Raisins and cinnamon
• Pecan and cinnamon chip
• Cheddar cheese, crumbled bacon, and chives
• Swiss cheese and diced ham
• Cheese, corn, and sun-dried tomatoes
• Cocoa powder and peanut butter chips
• Cocoa powder and chopped cherries
• Corn and jalapeno peppers
• Chocolate chips and almond extract
• Wheat bran and craisins
• Lemon zest and poppyseeds

Troubleshooting Problems

Problem: Soapy/bitter taste

Cause: Chemical leaveners were not mixed into batter thoroughly

Solution: Sift the leaveners with the dry ingredients

Problem: Holes

Cause: Overmixing

Solution: Mix until only combined and moist

Problem: Flat tops, small peaks in center

Cause: Oven temperature too low

Solution: Adjust the oven temperature

Problem: Cracked, uneven tops

Cause: Oven temperature too high

Solution: Adjust the oven temperature

Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator

Sources:

• Auguste Escoffer Scchool of Culinary Arts, https://www.escoffieronline.com/baking-using-the-muffin-method/; Shirley Coleman, Baltimore International College, Basic Muffin Recipe