Final answer:
Peaked smooth tops are not a sign of overmixed muffins; overmixing typically results in tough, tunneled, and dry muffins.
So, the correct answer is B. Peaked smooth tops.
Step-by-step explanation:
The sign that is not indicative of overmixed muffins is B. Peaked smooth tops. When muffins are overmixed, the gluten in the flour can overdevelop, leading to tough, dense muffins with tunnels inside.
Additionally, overmixed muffin batter usually results in dry baked goods due to the batter being worked too much and therefore absorbing too much liquid. However, peaked smooth tops are typically the result of the mixture being just right or the oven temperature being too high, which is not related to the batter being overmixed.
Of the given options, the answer is A. Dry. When muffins are over mixed, they can become dry. This is because over mixing causes the gluten in the flour to develop excessively, resulting in a tough and dry texture.
Peaked smooth tops, tough texture, and tunnels inside the muffins are all signs of over mixing. When muffin batter is mixed too much, it incorporates too much air, causing the mixture to rise too high in the oven and resulting in peaked smooth tops.
The excessive mixing can also lead to the development of tough and chewy textures, as well as tunnels inside the muffins.