The trick to making tender muffins and quickbreads is all in the measuring and mixing. Here's how to make sure your baked treats turn out perfect.
Measure ingredients accurately. If the ingredient proportions aren't correct, the breads will fail. If there's too much liquid, quick breads may sink in the middle. Or, too much fat can make them coarsely textured. Use dry measure cups (the kind without a spout) for flour and similar dry ingredients, and liquid measuring cups for milk and other liquids. Use measuring spoons for small amounts of wet or dry ingredients
Proper mixing is important. If the batter is overmixed, quickbreads and muffins will have peaked tops and tunnels inside. To get the right consistency in your batter, start by combining the dry ingredients in a bowl and making a well in the center. Combine the liquid ingredients and pour them into the well in the dry ingredients. Use a rubber spatula to gently combine the wet and dry ingredients. Stop mixing while the batter is still a bit lumpy.