(you will probably notice that the end resulting muffin is very dry too) A good tip: mix the dry ingredients thoroughly first with a wire whisk before the introduction of any fluid. Answer: Another effect of stirring is the development of the gluten in the flour. Tough, chewy muffins (and pancakes) are (usually) the result of over mixing. Hence the admonition to fold the wet into the dry, to a just mixed consistency.