This mixing method is not as suitable for formulas high in fat, unlike the creaming method described next. Consequently, quick breads mixed by this method are not as rich and cakelike as muffins and other products mixed by the creaming method. They tend to be a little drier, more like breads than cake. High-fat muffins sell better in today’s market (in spite of the public’s concern about fat), so the muffin method is not as often used as it once was. Keep this in mind as you try the muffin-method formulas in this chapter.
The creaming method is a more time-consuming procedure than the muffin method. However, it produces fine-textured goods and carries less danger of overmixing. The creaming method is especially useful for products with high fat and sugar content because it helps mix the ingredients more uniformly.
Some biscuits are also mixed by the creaming method. These have a texture that is more cakelike and less flaky than that produced by the biscuit method.