How to mix muffin batter without overworking it
Combine the wet and dry ingredients separately, then use a few broad strokes to bring the batter together.
Set up the tin and heat the oven before combining the two bowls. In the large bowl, whisk the flour with the raising agents, salt and any spices. Break up visible lumps of baking powder now. In a separate bowl, whisk the eggs and liquids as the recipe directs so a streak of egg white will not need extra mixing later.
Pour the liquid mixture into the dry ingredients. Draw a broad spatula across the bottom of the bowl and turn the batter over itself. Rotate the bowl and repeat, paying attention to the flour that sits in the curve where the sides meet the base.
Stop once the dry pockets are gone. A muffin mixture can still look lumpy. Add berries or other mix-ins toward the end so they are spread through with the last few strokes. Portion the batter into the prepared tin and bake according to the recipe.
