Make-up
or Mixing Methods for Muffins
When muffins aren’t
perfect, the first reaction is to change the ingredients in the recipe.
Rather than changing the recipe, try a different mixing method.
There are two major
makeup methods for muffins--the muffin method and the creaming method.
In the creaming method, we cream the fat (butter or shortening) with
the sugar until light and then add the other ingredients. In the muffin
method, we mix the liquids and the dry ingredients separately and then
stir them together until just combined. While the recipe will specify
one method or the other, there is no reason why you can’t use
the other and see which you like best.
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The muffin method
is quick and easy. Mix the dry ingredients together. Mix the wet ingredients
together including the eggs then add the wet mixture to the dry mixture
with a spatula and you’re ready to bake. (Don’t even break
out your electric mixer—in fact, don’t use the electric
mixer. Stir the two mixtures together with a spatula only until combined—not
lump free—so that the gluten in the flour will not be developed.)
If the recipe calls for butter or shortening, either substitute vegetable
oil or melt the butter and add it to the liquids. (In our opinion, it
is better to use oil or melted butter than melted shortening.)
One advantage of
the muffin method is that both the dry and the wet ingredients can be
mixed the night before. Store the wet ingredients in the refrigerator
and then add the wet to the dry ingredients in the morning and you’re
ready to bake. You’ll save time on that busy morning.
In the creaming
method, place the butter or shortening in the mixing bowl of your electric
mixture. Add the sugar, spices, and salt and cream the mixture together
with the paddle attachment for the mixer. (Of course, recipes that call
for oil instead of butter or shortening cannot be creamed unless you
substitute butter or shortening.) The objective is to drive the sharp
sugar crystals through the butter or shortening creating tiny voids
of air in the mixture. This entrained air will help the muffins rise.
The creaming method
has two advantages: The sugar and fat are well-dispersed in the batter
and the entrained air tends to make for a light, fine crumb in the muffins.
In our experience,
changing mixing methods can make a marked difference in the outcome
of the muffins.
Steps in
the Muffin Method
1. Whisk all the
wet ingredients together including the eggs and oil or melted butter.
2. Whisk the dry ingredients together.
3. Add the wet ingredients to the dry ingredients. Stir with a spatula
until just moistened.
4. Place in tins and bake immediately as set forth in the recipe.
Steps in
the Creaming Method
1. With the paddle
attachment of an electric mixer, cream together the butter or shortening
and sugars, spices, and salt until light.
2. Add the eggs one at a time, creaming after each.
3. Add the liquid ingredients and stir them in. Do not over-stir or
you may reduce the entrained air in the creamed mixture.
4. Mix the flour and leavenings together and then add them to the creamed
mixture. Mix until just combined.
5. Place in tins and bake immediately as set forth in the recipe.
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