Know how. Know now.

DID YOU KNOW: Muffins are smaller

versions of quick bread and are often moister,
richer, and sweeter than scones or biscuits.
Muffins are usually baked in muffin tins from a
batter made from all-purpose flour, sugar,
baking powder/soda, eggs, fat and milk.
Muffins can be topped
with dried or fresh fruits,
nuts, chocolate,
extracts, herbs and
spices, cornmeal, bran,
oats or whatever sounds
good!
DID YOU KNOW?
There are two types of muffins!
Bread-like muffins have less
sugar and fat. The fat is usually
oil or melted butter and you
stir to mix.

Cake-like muffins have more

sugar and butter. The butter is
at room temperature and is
creamed with the sugar for a
more tender crumb.

Both are DELICIOUS!

The Muffin Method
(a Quick Bread)

Culinary Basics Class

LSHS
Advantages of the Muffin
Method
•Quick
•Easy
•Inexpensive
•Anyone can make muffins
•A great variety of choices
Recipes that use the Muffin
Method
Pancakes
Waffles
Crepes
Cornbread
Muffins
Fruit Breads such as zucchini
bread, banana bread, and
pumpkin bread
Wacky Cocoa Cake
 What Defines the “Muffin
Method”
It’s all about the mixing technique
and the order the ingredients are
added.
Muffin Method

A simple, two-stage mixing method.

The dry and moist ingredients are
mixed separately and then blended
until the dry ingredients just
become moist.
Over-mixing will result in a tough
baked product riddled with tunnels.
Purpose of Ingredients

Eggs
Flavor
Color
Richness
Tenderness
Binder
Leavening
 Purpose of Ingredients

Milk or Other Liquid

(The Activator)

Triggers production of gluten

Allows leavening to start
Dissolves sugar
Moisture
 More about Liquids

Milk adds richness and increases browning

Nutrients
Liquids interact with the leavening agents, starting
the rising process
(When liquid is added determines the
characteristics of the baked good.)
 Purpose of Ingredients

Fat (Shortening, oil or melted butter)

Richness
Flavor Enhancer
Tenderness
Brown the crust
Leavener
 Purpose of Ingredients

Sugar
Flavor
Tenderness
Rich brown color
crispness
 Purpose of Ingredients

Flour
Structure (without flour baked goods would
fall apart)
Gluten effects the texture and rising.
(When mixed with liquid, protein in flour
forms an elastic web of gluten. The higher
the protein, the higher the gluten.)
 Purpose of Ingredients

Baking Powder or Baking Soda

Makes the product rise (through the release
of carbon dioxide gas that increases the
volume of bubbles.
They are called Leavening agents.
Single-Stage Method
Also known as the quick-mix, one-bowl,
or dump method.
All the dry and liquid ingredients are
mixed together at once.
Packaged mixes for cakes, biscuits, and
other baked goods rely on this method.
 Mixing Techniques

Pastry-Blend Method
Fat is first cut into flour with a pastry blender, or
with two knives crisscrossed against each other
in a scissor-like fashion, to form a mealy fat-flour
mixture.
Half the milk and all of the sugar, baking powder,
and salt are then blended into the fat-flour
mixture.
Lastly, eggs and more milk may then be blended
into the mixture.
 Muffin Mixing Method
 Combine dry ingredients in one bowl, mixing
well. If you didn’t mix them before
combining with the liquid ingredients, when
baked, the muffins will likely get elongated
holes (tunnels) inside

 Combine wet ingredients in another bowl,

mixing well
  Combine the dry and wet, by hand
with a wooden spoon, just
enough to blend - DO NOT
OVERMIX.

 Only 10 to 15 strokes are needed to

moisten the ingredients and the
batter should be still lumpy - don't
try and smooth it. The lumps will
disappear when the batter bakes.
When lifted with a
spoon, the batter should
break and separate
easily.
Form and bake
immediately in a well-
preheated oven.
But be careful!

DO NOT
OVERBAKE.
 Cake
Mixing
Method
Using the same method
as mixing a butter cake
batter, the butter and
sugar are creamed
together.
Muffin Mixing Method
1. Mix wet ingredients in a bowl
​
​
2. In a separate bowl whisk together dry ingredients
Muffin Mixing Method
5. Mix until batter just comes together, should be lumpy
MIXING The key to making moist and
tender quick breads is proper mixing.
The first step is thorough mixing of all
the dry ingredients or just stirring. In a
separate bowl, the eggs, sugar, and fat
should be mixed according to the recipe.
Any remaining ingredients such as fruit,
nuts, or vegetables should be added to
the bowl of wet ingredients. At this
point the dry ingredients can be poured
into the wet ingredients. The dry
Muffin Mixing Method
3. Create a well in the dry ingredients
4. Pour wet ingredients into the well of dry ingredients
The higher sugar and fat content in this type of
muffin act as tenderizers by minimizing
gluten. This makes a richer cake-like muffin
with a softer crumb.
1. The butter (room-temperature) and sugar
are creamed together.

2. The eggs are mixed in.

3. The wet and dry ingredients are added

alternately.
4. Batter will look
smooth. DO NOT
OVERMIX.

5. Form and bake

immediately in a well-
preheated oven.

6. DO NOT OVERBAKE.
If any muffin batter is over-mixed, it will not
easily rise in the early part of the baking.

This results in a lighter slick crust with a duller

appearance, a top which is not rounded but
has peaks, and tunnels or holes through the
center of the muffin.
 Muffin Pans
 For better baking, use shiny muffin pans for
golden and tender muffin crusts.
 For easy baking and easy cleanup, use
greased paper baking cups preferably when
the batter is cake-like (thinner batters).
 Batter can be spooned or poured into the pan and be
careful not to stir while putting it in.
 However, take the guesswork out of filling muffin
cups by using a spring-handled ice-cream
scoop!
 Scoops marked with a No. 20 or 24 get most muffin
cups about 3/4 full -- the amount you need for the
rounded tops you want.
And then, EAT!
4-H is a learning
experience.

Make it a positive one!

 Resources
1. 4-H Foods Judging Guide Adapted and Revised Edition, University of Nebraska-
Lincoln Extension, 2012.
2. 2007 4-H Judges Training: Fairs, Fun and Food Safety, Amy Peterson, MS RD,
Extension Educator and Nebraska 4-H Foods Superintendent.
3. Judges Guide for Foods and Nutrition Exhibits, Kansas State University
Agricultural Experiment Station and Cooperative Extension Service, 2001.
4. Judges Training 2005 Food Safety for 4-H Judging, Quick Loaf Bread Evaluation, Sam
Beattie, Food Safety Extension Specialist, Food Science and Human Nutrition.
Food Safety Recommendations for Acceptable Fair Exhibits, Kansas State University
5. Agricultural Experiment Station and Cooperative Extension Service, 2001.
2006 State Fair Foods FAQ, Iowa State Extension, 2006

6.
 The perfect muffin

•Golden Brown
•Rounded top that is pebbly or
“cauliflower”
•Tender
Know how. Know now.