A muffin is a type of bread that is baked in small portions. Many forms are somewhat like small cakes or cupcakes in shape, although they usually are not as sweet as cupcakes and generally lack frosting. Savory varieties, such as cornbread muffins, also exist.

Physical Description

They generally fit in the palm of an adult hand, and are intended to be consumed by an individual in a single sitting.

Colors: Usually light golden brown in color, with speckles of whatever mix-ins are added to the batter.

Tasting Notes

Mouthfeel: Moist, Chewt
Food complements: Fruits, Yogurt, Maple syrup
Beverage complements: Tea, Coffee, Juice, Milk
Substitutes: Banana bread

Selecting and Buying

Buying: should be soft, freshly baked, rounded tops (not lopsided or sunken-in)


History: Recipes for muffins, in their yeast-free "American" form, are common in 19th century American cookbooks.
A somewhat odd combination of circumstances in the 1970s and 1980s led to significant changes in what had been a rather simple, if not prosaic, food. The decline in home-baking, the health food movement, the rise of the specialty food shop, and the gourmet coffee trend all contributed to the creation of a new standard of muffin.


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