A muffin fresh out of the oven will vary in appearance based on the formula, the size of the muffin and the desired shape, from flat or mushroom-shaped tops to the traditional bell shaped muffin.
The two main types of muffins are: English muffins and American style muffins. They vary in style as well as 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 directly on a stove or the bottom of a skillet.
At the end of the 19th century, cast iron pan were manufactured with individual cups to hold coddled eggs. Soon they were advertised for muffins or coddled eggs, while by the beginning of the century, advertisements no longer suggested using the pans to hold eggs.
American style muffins on the other hand are more of a quick bread that is made in individual molds. The molds are necessary due to the mixture being a batter rather than dough. These muffins were originally leavened with potash which produces carbon dioxide gas in the batter. When baking powder was developed around 1857 it put an end to the use of potash as well as to the profitable potash exports to the old country.
In general, a desirable muffin product has a symmetrical shape, a rounded top that is golden brown in color, cells that are uniform and moderate in size, and a sweet flavor and pleasant aroma.
Among basic ingredients of muffins are: eggs, flour, fats, dairy products, sugar and leavening agents. Additional ingredients can be: fruit, vegetables, nuts and seeds, chocolate, cookies and spices
While for topping including: whipped cream, sugar glaze, jams and jellies, chocolate, syrup
The definition of Muffin
