Mixing Methods for Muffins, Loaf Cakes, and Coffee Cakes*
Muffin Mixing Method:
Sift all your dry ingredients into a mixing bowl.
Add the liquid ingredients to the dry ingredients and mix until all the flour is moistened. Do not over mix.
Bake immediately or loss of volume may result.
Creaming Method for Muffins, Loaves, and Coffee Cakes:
Add the fat, sugar, salt, and milk powder (if used) to a mixing bowl.
Using a paddle attachment, cream mixture until light and fluffy.
In a separate bowl sift in the flour, baking powder, and any other dry ingredients.
Add all the liquid ingredient to another bowl and stir to combine.
Add the eggs to the creamed butter mixture in 2 or 3 stages until the eggs are incorporated. Scrape down the sides of the bowl after each addition.
Once the eggs have been incorporated, begin by adding a 1/4 of the dry ingredients until it has been incorporated. Then add 1/3 of the liquid ingredients until they are incorporated. Repeat these steps scraping down the bowl after each addition until all of the dry and wet ingredients have been added.
*Having all your ingredients at room temperature will increase volume in your baked goods. Also, an important thing to remember is not to over mix your batter. It will cause the eggs in the batter to deflate making your product denser.