TIL I was overmixing my muffin batter for like 2 years straight

I kept getting these tough, weirdly flat muffins and couldn't figure out why. Then my sister watched me stir and said 'you're beating the life out of it' - turns out 10 folds max is the rule, not a suggestion. Anyone else have a basic technique they ignored forever?

2 comments

2 Comments

thomas.cameron1mo agoMost Upvoted

The muffin thing hit close to home. Did the exact same thing for about a year and a half with pancakes. Thought I was being thorough getting all the lumps out. Turns out lumps are actually your friend and I was just making them tough and rubbery every single time. Felt pretty dumb when my roommate casually mentioned it like it was obvious. You aren't alone in this one at all.

the_betty1mo ago

I remember reading somewhere that overmixing is the number one mistake people make with quick breads and pancakes. It's because once the gluten develops too much from all that stirring, you end up with something dense and chewy instead of light and fluffy. A little lumpiness is actually a good sign that you didn't overwork the batter. Kind of makes you wonder how many other kitchen "rules" we get backwards like that.