This document provides instructions for making muffins using the muffin method, which is a technique for mixing batters for quick breads, cookies, and cakes. The muffin method involves mixing dry ingredients separately from wet ingredients and then gently combining the two without over-mixing, which can cause tunnels or peaked tops. The document outlines preparation steps and doneness tests to achieve muffins with a rounded, bumpy top that are golden brown without tunnels or peaks.

1. Muffins
8th
Grade
Home & Careers
Mrs. Bower

2. What is a Quick
Bread?
• Uses baking soda/powder for
leavening.
• Baked as soon as its mixed –
no rising time.

3. Muffin Method
• A way of mixing batters for
quick breads, cookies and
cakes.

4. Step 1 – Bowl 1:
Dry Ingredients

5. Step 2 – Bowl 2:
Wet Ingredients

6. Step 3:
Add wet ingredients to dry
ingredients, mix only until
moistened. Your batter will
still look lumpy.
***Over mixing causes peaked
top and tunnels inside.

7. Pan Preparations
• Muffin liners
• Grease
• Grease/flour

8. Doneness Tests
• Color-golden brown
• Pulled slightly away
from sides of pan
• Tooth pick test
• Lightly touch center –
it should bounce back

9. Muffin
Characteristics
• Rounded, bumpy
top – no peaks
• Golden brown
• No tunnels
• Tender texture
Good
Muffin
Bad
Muffin

11. Muffin Evaluation