How well should you mix liquid ingredients with dry when using the muffin method of mixing?

When using the muffin method of mixing, you should mix the wet and dry ingredients just until combined.

Overmixing is a common mistake that can lead to tough muffins.

Here's why:

* Gluten Development: Overmixing activates the gluten in the flour, resulting in a tough, chewy texture.

* Air Incorporation: The muffin method relies on the air trapped in the batter to create a light and airy texture. Overmixing forces out the air.

Here are some tips for proper mixing:

* Combine wet ingredients first.

* Combine dry ingredients separately.

* Add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain.

* Don't overmix! The batter should be lumpy.

Remember: The muffin method is all about minimal mixing. Don't worry about having a perfectly smooth batter. A few lumps are perfectly fine!