Overmixing occurs when ingredients in a mixture, such as in baking or cooking, are stirred or beaten too vigorously or for too long. This can lead to a change in texture, making baked goods dense and tough instead of light and fluffy. It is particularly important to avoid overmixing when working with batters for items like cakes and muffins. In recipes, especially those involving flour, overmixing can develop gluten, which is a protein that gives structure to baked goods. While some gluten development is necessary for certain recipes, excessive mixing can result in undesirable outcomes, affecting the final product's quality and taste.