Hi Maura! Generally speaking, we do like to add the wet ingredients to the dry ingredients (as outlined in the original recipe here) to help prevent any dry pockets of flour. However, it was tried both ways when writing this blog and we found that it didn't make much of a difference with this specific muffin recipe. With all that being said, one of the most important things when working with muffin batters is to not overmix, so you can achieve those delicious and light results.

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