Muffin
Individual-sized quickbread baked good, sweet or savory.
Wikipedia / Wikimedia Commons
A muffin is an individual-sized baked good, typically a small, sweet quickbread or cake baked in a cup-shaped container. Quickbread muffins originated in North America during the 19th century, with recipes appearing in American cookbooks from that period. They are distinct from older yeast-based muffins, sometimes called "common muffins" or "wheat muffins," which appear in much earlier cookbooks. The quickbread variety is characterized by a moist, coarse-grained texture and is made from flour, a raising agent like bicarbonate of soda, butter or shortening, eggs, and flavorings. Muffins come in both sweet and savory forms, including blueberry, chocolate chip, lemon, banana, cornmeal, and cheese varieties. Sweetened muffins range from lightly sweet to richer than many cakes in fat and sugar. Unlike cupcakes, muffins are not typically topped with icing. Fresh muffins are sold by bakeries, donut shops, and some fast food restaurants, while factory-baked versions are common in grocery stores and coffee shops. Over time, muffin sizes have increased dramatically; earlier 3-inch muffins contained 120 to 160 calories, while today’s large bakery muffins can contain 340 to 630 calories each. Commercial muffins often include modified starches, corn syrup, and gums like xanthan or guar gum to extend shelf life and improve moisture. Bran muffins use less flour, substituting bran, molasses, and brown sugar. Poppyseed muffins, often paired with lemon, have spread internationally; despite low opium alkaloid levels, they can cause false positives in drug tests. Harvard’s Nutrition Source notes that many commercial muffins, despite appearing healthier than donuts, are often high in refined flour, sodium, added sugar, and fat, with some containing up to 40% fat.
- type
- Baked good
- origin
- North America
- first_printed_mention
- 1703 (spelled 'moofin')
- earliest_known_etymology
- Uncertain; possibly from Low German 'Muffen' or Old French 'moufflet'
- common_varieties
- Blueberry, chocolate chip, bran, cornmeal, cheese, poppyseed
- official_state_muffins
- Corn (Massachusetts), Blueberry (Minnesota), Apple (New York)
Quick Facts
- Country
- United States
- Course
- Traditionally breakfast
- Main Ingredient
- Flour, eggs, leavening, vegetable oil, sugar
- Minor Ingredient
- Blueberries, chocolate, poppyseeds, or bran
Facts from the source article.
Lore & Background
The muffin is an individual-sized baked good, typically small and often sweet, baked in a cup-shaped container. It may be named for added ingredients, such as "blueberry muffin." While many are sweetened, savory varieties exist, including cornbread and cheese muffins, as well as less sweet options like traditional bran muffins. Quickbread muffins, which originated in North America during the 19th century, have a moist, coarse-grained texture. They are similar to cupcakes in size and baking method, but cupcakes are sweet desserts made from cake batter and often topped with icing. Muffins can have solid items like berries, chocolate chips, or nuts mixed into the batter. They are sold fresh by bakeries, donut shops, and some fast food restaurants, while factory-baked versions are available at grocery stores and convenience stores. Bran muffins use less flour and more bran, along with molasses and brown sugar, and are often baked in paper molds. Poppyseed muffins contain poppy seeds, which have very low levels of opium alkaloids but can cause false positives on drug tests. The size and calorie content of muffins have increased over time; older 3-inch muffins had 120 to 160 calories, while modern large bakery muffins range from 340 to 630 calories each, with up to 40% fat content. Commercial muffins may include modified starches, corn syrup, and gums to increase moisture and shelf life.
Reader's Guide
Muffins have evolved from modest 3-inch homemade items with 120–160 calories to large commercial bakery muffins containing 340–630 calories each. Harvard University's Nutrition Source notes that despite appearing healthier than donuts, many commercial muffins are high in refined flour, sodium, added sugar, and fat—up to 40% fat content. The muffin top, the crisp upper part, gained cultural prominence through a 1997 Seinfeld episode. Muffins are sold by bakeries, donut shops, fast food restaurants, coffeehouses, grocery stores, and convenience stores. They are also recognized as official state muffins in Massachusetts (corn), Minnesota (blueberry), and New York (apple).
Did You Know?
- The word 'muffin' first appeared in print in 1703, spelled 'moofin'.
- Poppyseed muffins can cause false positives on drug tests due to trace opium alkaloids.
- A 1997 Seinfeld episode focused on selling only muffin tops.
- McDonald's announced in 2018 plans to sell muffin tops as part of their McCafe breakfast menu.
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