WHAT EXACTLY IS THE MUFFIN METHOD OF MIXING?
It is mixing the wet and dry ingredients separately first, then when blending together, blend only to moisten the dry with the wet. In other words, DO NOT OVER MIX! This will develop gluten and it will change the muffin from a coarse crumb with light texture to a compact dense texture with tunnels. When making pancakes and waffles, a lumpy batter is exactly what you want!
What is GLUTEN? Gluten is formed when the protein in flour gets wet from the wet ingredients. It creates elastic tough structure that is desireable in yeast dough bread but not in muffins, pancakes, waffles and nut breads!