Generally, we add wet to dry because this helps ensure you don't get dry spots without having to do too much mixing. I've tried it both ways with this muffin batter and didn't find that it made much difference either way -- so you can do whichever works for you! The crucial thing is to NOT overmix. It's most important with drier doughs (like yeast breads and scones), but the order is less important with more wet batters like pancakes and these muffins. Hope that helps! -Posie

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