Mixing flour with liquid develops gluten. That's good for bread, but too much makes cakes and muffins tough.
Rules of thumb
- Cakes and muffins: mix just until the flour disappears
- A few lumps in muffin batter are fine
- Bread dough: knead until smooth and stretchy
- Pie crust: handle as little as possible
General information only. Little Maple Club isn't paid by any food or bakeware brand.