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Quick Bread Mixing Methods

Appears in
Baker Bettie's Better Baking Book
Baker Bettie's Better Baking Book

By Kristin Hoffman

Published 2022

  • About

There are two main mixing methods utilized for making quick breads: the Muffin Mixing Method and the Biscuit Mixing Method. Quick breads that are made from a batter generally use the Muffin Mixing Method, while quick breads that are made from a dough typically use the Biscuit Mixing Method.

The main difference you will notice between these two mixing methods is the use of liquid fat in the Muffin Method, versus the use of solid fat in the Biscuit Method. Fat always serves the purpose of adding richness and tenderness to baked goods. But it does function somewhat differently in liquid versus solid form.

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