What is the result if muffin batter sits around after mixing and not baked right away?

Muffin batter that sits around after mixing, but before baking, will undergo some changes that affect its texture and flavor. Here's what happens:

1. Gluten Development:

* Increases in Gluten: As the batter sits, the gluten in the flour continues to develop. This makes the batter tougher and denser, resulting in muffins that are less fluffy and more cake-like.

* Solution: Try to bake your muffins as soon as possible after mixing. If you need to let them sit, refrigerate the batter for up to 24 hours to slow down gluten development.

2. Baking Soda/Powder Activation:

* Decreased Leavening Power: Baking soda and powder react with moisture to create air bubbles, which give muffins their lightness. As the batter sits, these leavening agents start to react, losing their effectiveness. This will lead to flat, dense muffins.

* Solution: Don't mix your batter too far in advance. If you must, try to refrigerate it to slow down the reaction of the leavening agents.

3. Separation:

* Fat Separation: The fat in the batter may separate from the rest of the ingredients, resulting in a less uniform texture and possibly a greasy muffin.

* Solution: Mixing the batter well and storing it in a tightly sealed container can help prevent separation.

4. Flavor Changes:

* Flavor Loss: Some flavors, especially those from extracts or spices, may weaken over time.

* Solution: If you're concerned about flavor loss, consider adding them just before baking.

Overall: It's generally best to bake muffins as soon as possible after mixing to achieve the best results. However, if you need to let them sit, refrigerate them to slow down the chemical reactions and prevent gluten development.