The Muffin Method
Ingredients: Room-temperature
Fat: Liquid
Products: Muffins, Quick Breads, Pancakes, Coffee Cakes
The muffin method originated from early American quick breads. It offers speed and consistency for home and commercial bakers. By gently combining wet and dry ingredients, it minimizes gluten development and produces tender, moist products. This method is ideal for muffins, quick breads, pancakes, and other batters that benefit from soft, open crumb structure.
Muffin Method Learning Objectives
Learn how to use the muffin mixing method to create tender baked goods, practice gentle mixing, and troubleshoot common texture problems.
Learn the Muffin Method Your Way
What's your preference? You can read the text, listen to narrated walk-throughs, or tune into a short podcast—whatever fits your learning style.
Start with one format—and try a different one on your second pass. Testing out different methods helps you find the approach or mixture of approaches that clicks best for how you learn.
