Which method has no creaming step and mixes all ingredients at once?

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This question is about how mixing steps affect a batter’s texture. The one-stage mixing approach combines all ingredients in one bowl and mixes them at once, with no separate step to cream fat and sugar. This method is fast and simple, which is why you don’t beat fat and sugar together first; everything goes in together and you mix just until combined. Because there’s no air introduced by creaming, the resulting crumb is typically denser, but the process is quicker and easier for straightforward batters like those used for some muffins or simple cookies.

In contrast, creaming fat and sugar first helps trap air and create tenderness, which is why that method is distinct from the one-stage approach. The other methods rely on different processes: the sourdough method uses fermentation from a starter, and the layering method involves building a structure in steps rather than mixing all at once.

So, the one-stage method best fits the description of no creaming step and mixing all ingredients together at once.