The MUFFIN Method

The MUFFIN Method

• Lightly mixing liquid ingredients into dry ingredients creates a product with a slightly COARSE yet TENDER texture.

Quick breads made with the muffin method:

• Pancakes• Muffins• Some Coffee Cakes• Fruit/Nut Loaves• Spoon Bread

POUR vs. DROP Batters

• POUR:– Waffles– Pancakes– Popovers

• DROP:– Muffins

A basic muffin recipe can be altered in many ways, with fruits or nuts

added for variety!

Why do we use the MUFFIN method?

• The challenge is to avoid OVERMIXING!– These recipes contain very little fat

(tenderizing)– BEATING muffin recipes yields a chewy,

heavy texture, with lots of tunnels inside and peaks on top

The MUFFIN Method

1. Measure all ingredients accurately.2. Sift the dry ingredients together in a mixing

bowl.3. Using the back of a spoon, make a well in the

center of the dry mixture.4. In a small bowl, beat all liquid ingredients until

well-blended.5. Pour the liquid ALL AT ONCE into the dry

ingredients. 6. Fold in the dry ingredients until they are just

moistened. Use as few strokes as possible.

Then what?

• Gently spoon the batter in greased or papered muffin tins (or loaf pans).

• Fill no more than 2/3 of the way full!

A good muffin…

• Light, evenly browned crust

• Rounded, pebbly tops• Symmetrical shape• Uniform texture

A bad muffin…

• Top has peaks• Low volume• Inside is chewy and

heavy• Has lots of TUNNELS

inside– A tunnel is an air

space in the batter!