What is the primary characteristic of the muffin method?

The primary characteristic of the muffin method is a lumpy batter. This technique involves mixing the dry ingredients separately from the wet ingredients and then combining them without overmixing. The goal is to blend them until just combined, leaving some lumps in the batter. Overmixing would result in a smoother consistency, which is not desirable in the muffin method because it can lead to a tougher texture and denser muffins due to the development of gluten. Instead, the lumpy batter retains air pockets that help create a lighter and more tender muffin as it bakes, allowing for a desirable crumb structure.