Overmixing Baking Science: How It Affects Cakes, Muffins, and Quick Breads
Overmixing baking science explains why a few extra strokes can turn tender cakes, muffins, and quick breads into tough, dense bakes. By understanding gluten and toughness, you can avoid common muffin texture problems and master the cake batter basics that prevent everyday home baking mistakes.
