Muffins

Muffins are small, single-serving baked goods that are typically sweet and portable. In American usage, they refer to a quick-bread style baked in muffin cups with a domed top. English muffins, by contrast, are a yeast-raised bread that is split and toasted rather than cake-like.

Muffins are usually made from flour, sugar, a liquid such as milk or buttermilk, eggs, and fat (oil or melted butter). A leavener such as baking powder is used to create a tender crumb. The batter is mixed using the muffin method: dry ingredients are whisked together in one bowl, wet ingredients in another, then combined just until moistened. Do not overmix. The batter is spooned into cups about two-thirds full and baked until a toothpick comes out clean.

Flavors vary widely. Common varieties include blueberry, banana nut, chocolate chip, bran, lemon poppy seed, pumpkin, and carrot. Add-ins such as nuts, berries, or dried fruit are popular. There are also health-oriented versions, including whole-grain, gluten-free, reduced-sugar, and vegan muffins that use plant milks and oils.

History and regional context: muffins date to 19th-century Britain and became widely popular in the United States. The term can refer to different items in different places: American muffins are cake-like quick breads baked in cups, while English muffins are griddle-cooked, yeast-raised breads.

Storage and serving: muffins keep for a few days in an airtight container and can be frozen for longer storage. They are commonly served warm or at room temperature and are often eaten as a breakfast item or snack.