When using the muffin method of mixing, over mixing will produce which unwanted result?

When using the muffin method of mixing, over mixing will produce which unwanted result?

• A. Flaky texture
• B. Tough texture
• C. Even crumb
• D. Light color

Answer: (B)

In the muffin method, you mix the wet and dry ingredients just until they’re moistened. That quick, light stir keeps gluten from developing too much. When you overmix, the flour’s gluten stretches and forms a stronger, tougher network, which gives the batter a dense, heavy, and chewy crumb. So the muffins end up with a tough texture instead of a light, tender crumb. The other options don’t fit because a flaky texture comes from fat worked into dough like pastry, not from this quick-mix method; an even crumb and a light color aren’t direct results of overmixing.

In the muffin method, you mix the wet and dry ingredients just until they’re moistened. That quick, light stir keeps gluten from developing too much. When you overmix, the flour’s gluten stretches and forms a stronger, tougher network, which gives the batter a dense, heavy, and chewy crumb. So the muffins end up with a tough texture instead of a light, tender crumb. The other options don’t fit because a flaky texture comes from fat worked into dough like pastry, not from this quick-mix method; an even crumb and a light color aren’t direct results of overmixing.