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That 30 year sous chef told me to stop over mixing my muffin batter
Back when I was a line cook at this busy spot in Austin, the sous chef Mike pulled me aside and said I was killing the muffins by mixing until smooth. He told me to stop at around 12 folds max and leave lumps in. I thought he was crazy cause I wanted that uniform texture. But the next batch came out way more tender and taller. Those muffins sold out before lunch for the first time. Now I still count my folds for any quick bread or muffin. Anybody else get a simple tip like that that changed their whole approach?
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black.amy23d ago
Did you see that Food Lab article saying overmixing makes muffins tough?
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margaretrivera23d ago
Lol I've definitely had that moment of "wait, I'm supposed to leave it lumpy?" @black.amy I saw that Food Lab article too, it finally explained why my cornbread always came out like a brick. Now I just stir until it barely comes together and call it a day, my husband jokes I'm baking muffins not concrete anymore.
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