Mixing liquid ingredients to "just combine" to dry ingredients for muffins

When baking muffins and adding the liquid ingredients to the "well" in the dry ingredients, the recipe says "to just combine". Does this mean not to add the whole liquid mixture, only enough to wet the dry ingredients?

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Best Answer

As Adele suggested in the comments, this is a common instruction to guard against overmixing. You mix everything in, and mix it until it's just barely combined. You just want to make sure there aren't any big pockets of dry ingredients; once all the wet and dry is combined, you're done.

If you're curious why you don't want to overmix, see a previous question: Over-stirring muffin mixtures.

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How should you mix the liquid ingredients with dry ingredients when using the muffin method?

Pour the wet ingredients into the well and stir.Only stir (or fold) just until the dry ingredients are moistened. You want to stir as little as possible to keep your muffins from becoming tough. You don't want a completely smooth batter.

How do you alternate wet and dry ingredients?

Adding all of the dry ingredients will cause the batter to be thick and likely result in over mixing, which will yield a tougher cake. Instead, add them in two or three additions, beginning and ending with the dry ingredients. Stir ingredients after each addition, but only until just combined.

Why should the wet and dry ingredients be mixed only until just combined when making muffins?

The purpose of this method is to limit the amount of gluten production during the mixing process, keeping quick breads light and tender. To achieve this, the dry ingredients are combined together in one bowl, the wet ingredients are combined in a separate bowl, and then the two mixtures are combined together.

What happens if you mix wet ingredients into dry?

Generally speaking, yes \u2013 you want to add the dry ingredients into the bowl of wet ingredients. Adding the wet ingredients into the bowl of dry ingredients can end up being clumpy and messy. You know that thing where you have an exploding pocket of flour in your batter or dough? No good.

Muffin Method, Ep. 41

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