Whisk your dry ingredients together very well. Whisk the dry ingredients–low-protein flour (White Lily is a nice one if you’re in the southern US, or use cake flour) together with salt, sugar, leavenings and any spices–together in a large bowl. The before step: If you’re using mix-ins, toast any nuts, measure everything out, chop any mix-ins that seem too big, and have them ready to go.ġ. Trust me, as much as you love your stand mixer, your muffins will be better if you mix them gently by hand. This is a method you do not want to use the mixer for. Here are the steps for performing the muffin mixing method. Tender muffins are only one of the kinds of batters you can make using the muffin method. Recipes that check those boxes are generally quick bread coffee cakes like this brown butter blueberry buckle, pancakes, banana bread, and other classic quick breads like cornbread. The amount of liquid is relatively high.The fat content is relatively low and is in liquid form (oil or melted butter).This is the right mixing method to use if: So, let’s forget the creaming method for muffins and focus on making lean, tender muffins the “right” way! What Else Can I Use The Muffin Method For? A great example of the power of the Muffin Method! I enjoy a good cupcake, but when I want a muffin, I want that tender, almost fall-apart consistency, and I want it lean enough (low enough in fat) that I can slather it with butter and jam without feeling too guilty.įor example, these chocolate cherry buttermilk muffins. If you’re going to make a muffin, just make a muffin.ĭon’t get me wrong. This makes them cupcakes and not muffins. So muffin recipes that are written to be made using the creaming method will generally have more fat and sugar in them than traditional muffins. If you try to use The Creaming Method (which is how most American-style cakes and cupcakes are made) to make a muffin recipe–to be clear, a muffin recipe written as a muffin, with relatively little fat and low-sugar, etc–you won’t be able to build up a viable batter because there is too little sugar and fat to cream together to have it hold onto the eggs and dry ingredients without breaking. use liquid rather than solid fat (oil or melted butter).What Is the Difference Between a Muffin and a Cupcake? Sure, the muffin method sounds like a day at the beach:īut like with many things that seem easy and straightforward, there are ways you can trip up.Īnd I don’t want that to happen to you. Here’s another one of those basic mixing methods that can really mess us up. 12.4 Recommended Products The Muffin Method Mixing Method
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |