Full Recipe
Author
King Arthur Baking | 2007-12-31
Description
Don't beat those muffins! The baking soda and/or baking powder used to leaven muffins is activated by moisture (baking soda) and moisture/heat (double-acting baking powder). Once this reaction starts, there's no putting it on hold. You can stir your dry ingredients vigorously, and beat your wet ingredients to a froth, but when you put the two together, do it gently — you don't want to disturb those little air bubbles responsible for making your muffins rise.
