Muffin Method

In a nutshell: wet into dry; barely mix; the end.

To be a bit more expansive, in separate bowls:

1. Whisk together all dry ingredients in one bowl.
2. Whisk together all wet ingredients in another bowl.
3. Then, dump the wet ingredients on top of the dry ingredients.
4. Fold to combine lightly.

To make muffins using the Muffin Method, bake at a relatively high temperature--400F-425F--so that the muffins will peak nicely. For cakes, the standard 350F will work just fine.

Things to Remember

• Have all ingredients at room temperature. Usually, the fat in a muffin method recipe is liquid--either oil or melted butter. In order to keep it liquid so it blends with the other ingredients, the milk, eggs and any other liquid should be at room temperature to keep melted butter from seizing into little pebbles of fat in the batter.
• Fold to combine lightly means don't mix the heck out of the batter. Fold the wet and dry together, and don't worry if you have a few lumps. The less you mix, the more tender your muffins will be since you'll limit gluten production. Any small lumps will magically disappear in the oven. I promise.

Other Items Besides Muffins that are Made Using The Muffin Method

• pancakes
• waffles
• some cakes

For a detailed discussion of The Muffin Method, please read The Muffin Method over on my blog, Pastry Methods and Techniques.