Hey bakers,
Muffin mixing method - so straightforward... so easy...



Combine the wet, combine the dry.
Then, combine the wet & dry!
BUT do not overmix, just combine will no flour is visible and lumps are okay.
Version 1A
I sift my flour & leavening. Whisked them using a balloon whisk.
Combined all the wet (and the sugar), whisked them till uniform looking.
Poured the wet into dry.
used the balloon whisk to combine until no flour visible.
Version 1B
I sift my flour & leavening. Whisked them using a balloon whisk.
Combined all the wet (and the sugar), whisked them till uniform looking.
Poured the wet into dry.
used the spatula to combine until no flour visible.
Version 2
I sift my flour & leavening. Whisked them using a balloon whisk.
Combined all the wet (and the sugar), whisked them till uniform looking.
Poured the dry into wet.
used the Danish Dough whisk to combine until no flour visible. *that cute 2D whisk with loops
Help: Why are there tiny lumps of flour balls in my batter in all versions?
Is it because I didn't make a well in the dry before pouring the liquid?
Or my liquids are not at room temp, I use cold eggs, cold milk etc.
Or I am not dealt with beginner's baking luck?
Or should I be using my stand mixer?
I have creaming phobia, please help me troubleshoot this.
Thanks a lot!
Muffin mixing method - so straightforward... so easy...
Combine the wet, combine the dry.
Then, combine the wet & dry!
BUT do not overmix, just combine will no flour is visible and lumps are okay.
Version 1A
I sift my flour & leavening. Whisked them using a balloon whisk.
Combined all the wet (and the sugar), whisked them till uniform looking.
Poured the wet into dry.
used the balloon whisk to combine until no flour visible.
Version 1B
I sift my flour & leavening. Whisked them using a balloon whisk.
Combined all the wet (and the sugar), whisked them till uniform looking.
Poured the wet into dry.
used the spatula to combine until no flour visible.
Version 2
I sift my flour & leavening. Whisked them using a balloon whisk.
Combined all the wet (and the sugar), whisked them till uniform looking.
Poured the dry into wet.
used the Danish Dough whisk to combine until no flour visible. *that cute 2D whisk with loops
Help: Why are there tiny lumps of flour balls in my batter in all versions?
Is it because I didn't make a well in the dry before pouring the liquid?
Or my liquids are not at room temp, I use cold eggs, cold milk etc.
Or I am not dealt with beginner's baking luck?
Or should I be using my stand mixer?
I have creaming phobia, please help me troubleshoot this.
Thanks a lot!
Last edited: