When it comes to quick breads (cakes, brownies, cookies) there are two ways to mix your ingredients. The creaming method and the muffin method. For these muffins, we’ll use the muffin method (pretty easy to remember, right?)
Here’s how it works:
Sift the dry ingredients together (spices, flour, salt sugar, baking soda, and powder) in a large bowl. Sifting is a process that breaks up any lumps in the flour and aerates it at the same time, which results in a much lighter flour. It is easier to mix into other ingredients when forming a cake batter or making dough. Some say it is the secret to creating light and fluffy cakes or cookies. Look at those domes!! Those are some gorgeous muffins 🙂 Happy baking!
In a separate bowl, combine the room temperature wet ingredients. Next, you’re going to combine the wet and the dry. Now this may be a little tricky. Mix until JUST combined. You don’t want to over work your batter, or your muffins will be tough.
In a lined muffin tin, scoop the batter and fill the cavities until they’re 3/4 full. Bake at 350 for 12-14 minutes, or until if you touch the cupcake lightly, it bounces back. If your finger sinks, it’s not done yet.