When making certain recipes, such as muffins (obviously), quick bread, and cornbreads, you will utilize the muffin method. The muffin method is essentially a mixing method used when there is a little amount of fat in a recipe, and the fats are in liquid form.
Hi! Michelle here. And today, we are talking all about the muffin method. Muffins are one of my absolute favorite things to bake, so I definitely have plenty of experience utilizing this specific mixing method!
If you’re curious about what the muffin method is, I’m here to help. Below, you will find helpful information about the muffin method, how to use it, and so many more interesting facts about this method!
Let’s make some muffins, baking family!
- What is the Muffin Method?
- How to do the Muffin Method
- Final Thoughts
What is the Muffin Method?
The best way to describe the muffin method is this: a specific mixing method used when a recipe contains little fat, and all of the fat is liquified. For example, in muffins, you use melted butter and oil – and no other fats. Typically there is less sugar, too.
This mixing method differs greatly from the popular creaming method. The creaming method utilizes far more fat and sugar, which is why it’s designed for baking cakes and cupcakes.
Muffins, on the other hand, require less fat and sugar. Trying to cream muffin mixture is a recipe for disaster.
But don’t think that the muffin method is just for muffins, though. Although muffin is in the name, this handy method is actually used for several other similarly-textured baked goods such as quick bread and coffee cakes. The goal here is a fall-apart, crumbly consistency. Yum!
How to do the Muffin Method
So your recipe calls for the muffin method. Great! Now, how’s it done? It’s pretty simple, actually. And you do not need your beloved mixture. The muffin method works best with a calm, gentle hand mixing.
1. Mix the dry ingredients.
First, start by mixing your dry ingredients. When using the muffin method, it’s best to use low-protein flour. Why? Because low protein will not create gluten formation, which leads to dense muffins. Ew!
Be careful when mixing your dry ingredients. You want to disperse the ingredients properly. That said, you should not sift. Instead, whisk for at least 20 seconds. (Sifting before whisking is OK).
2. Mix the wet ingredients.
In another bowl, mix the wet ingredients (milk, cream, eggs, liquid fat, etc..). Make sure that the liquid fat is exactly that – a liquid. If the fat becomes solid, you will no longer be using the muffin method, which is essential for the perfect final product.
3. Combine the dry and wet ingredients.
This is another step you need to be peculiar about. You don’t want just to mix everything haphazardly. Instead of mixing, fold the ingredients together. You want to limit the overall agitation of the ingredients.
Also, you will need to act fast. The ingredients must combine while the fats are still warm and in liquid form. So, make sure you’re ready to fold, fold, fold when the time comes.
Don’t worry if your batter is lumpy and thin – this is how it is supposed to look. Don’t get nervous that the batter won’t thicken up and create a perfectly textured and delicious treat!
Note: this is when you will add any mix-ins like fruit or chocolate chips. Remember that you still need to avoid over-mixing.
4. Let leaven, if necessary.
If you are using baking powder as a leavener for your baked goods, let it sit for around 20 minutes.
5. Bake at a High Temperature
When using the muffin method, it’s best to go with a high temperature – 425F or higher. This is critical for the baked goods to rise properly. For example, muffins will create the notorious fluffy peak. (And if you’re a fan of Seinfeld, you know the top of the muffin is the best part!)
Still curious about the muffin method? Look below to find out some of the most commonly asked questions!
When using the muffin method the fat is always?
When using the muffin method, the fat is always in liquid form. For example, butter will be melted. Oil is also commonly used in the muffin method. Remember – this differs from the creaming method because the fat is liquid not solid.
What two textures can muffins have?
Muffins can either have a crumbly texture, which occurs when using the muffin method of mixing. However, it can have a cake-like texture if you use the creaming method.
What happens if you overmix muffin batter?
Overmixing your muffin batter can lead to muffins that have odd peaks or tunnels. They may also become tough and dense.
So, basically, the muffin method is the way to crumbly goodies, whether you’re making muffins, quick bread, pancakes, and more. The method is done by using liquid fat rather than solid.
Do you use the muffin method when you bake?About Michelle