Muffin n. a small, cup-shaped bread, often sweetened and usually served hot.
The derivation of the word muffin comes from the French word moufflet that’s often times employed to bread and means soft.
The two chief types of muffins are English muffins and American style muffins. They vary in style in addition to flavor and history.
English muffins are a flat yeast raised muffin with nooks and crannies that are cooked on a hot griddle. English muffin history dates all the way back to the 10th and 11th centuries in Wales. Early English muffins were cooked in muffin rings which were hooplike and placed right on a stove or the bottom of a skillet.
American style muffins on the other hand are more of a quick bread that’s made in individual molds. The molds are necessary due to the mix being a batter as opposed to dough. These muffins were initially leavened with potash which produces carbon dioxide gas in the batter. When baking powder was created around 1857 it put a stop to the use of potash as well concerning the profitable potash exports to the old country.
Muffin recipes first started to appear in print in the mid 18th century and quickly caught on. From the 19th century San Marcos Wildlife Removal walked the streets of England at tea time to sell there muffins. They wore trays of English muffins on there heads and rang there bells to call clients to there wares.
Three states in the United States of America have adopted official muffins. Massachusetts in 1986 adopted the Corn Muffin as the official state muffin. Then in 1987 New York took on the Apple Muffin because its official muffin of choice.
So the next time you bite into a hot muffin think about its sweet history.