Just realized I was overmixing my muffin batter for like 2 years

I always wondered why my muffins came out tough and kinda rubbery instead of light and fluffy. Then my friend watched me mix a batch last month and was like 'whoa stop, you're beating the life out of that.' She told me to just fold it until the flour disappears, even if there's lumps. Made a batch that way and they actually had those little domed tops I see in pictures. Has anyone else had a 'wait, that's it?' moment with a basic baking step?

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reese_fox3mo ago

Oh man, the "beating the life out of it" part got me. I used to do the exact same thing with pancakes (I know, different batter, but still). My grandma finally told me to stop being so aggressive and just let the lumps be, and now my pancakes actually look like pancakes instead of frisbees.

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the_barbara3mo ago

Stop beating the life out of it" is my new favorite baking advice. I still catch myself gripping the spatula like a weapon sometimes.

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