The word muffins comes from the French work moufflet which is often times applied to bread and means soft. 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 flat yeast raised muffins 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.
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.
Muffins are just ugly cupcakes, but we love them anyway.
Muffin recipes first began to appear in print in the mid 18th century and quickly caught on. By the 19th century muffin men walked the streets of England at tea time to sell their muffins. They wore trays of English muffins on there heads and rang their bells to call customers to their wares. Most of us remember the children's nursery rhyme which first appeared in 1820 about the muffin men who rang their bells.
Do you know the muffin man, the muffin man, the muffin man
Do you know the muffin man who lives on Drury lane
Yes, I know the muffin man, the muffin man, the muffin man
Yes I know the muffin man who lives on Drury lane
Three states in the United States have adopted official muffins. Minnesota has adopted the blueberry muffin as the official state muffin. Massachusetts in 1986 adopted the corn muffin as the official state muffin and finally in 1987, New York took on the apple muffin as its official muffin of choice.
Early muffin recipes were less sweet with fewer ingredients than muffins we make today. Muffins became widely used as a breakfast food because they were easy to prepare and cooked in a short amount of time. Muffins grew stale quickly, so they were not marketed as a baked good until the middle of the 20th century. Recipes were limited to just a few ingredients such as; nuts and berries. Prepackaged muffins were introduced to the marketplace in the 1950's. Muffins went on to be marketed as an alternative to doughnuts in the 1960's and many restaurants started offering a variety of muffins for customers.
In the 1970s and 1980s when more women entered the workplace there was a decline in home-baked goods. This started a movement to eat healthier and the rise of specialty foods with gourmet coffee led to new and unusual muffins to go along with the coffee. Then the "Muffin Top" trend began and the TV show Seinfeld featured Elaine as co-owner of a pastry shop called "Top O' The Muffin To You." If you have never seen this episode it's hilarious. Elaine's store only sold the extra large muffin tops to customers and the bottoms were given to the homeless who didn't want them which caused a big Seinfeld turmoil and craziness.
During the Christmas holidays instead of hosting a cookie exchange, try a muffin exchange. It's easy to throw together a batch of muffins and they freeze well. You can wrap extras in foil and place in freezer bags. If you have guests during the holidays, set up your morning coffee bar and have a basket of warm muffins for those guests who rise early and need a little something before breakfast.
I hope you enjoy the recipes listed below and always remember, DO NOT OVERMIX MUFFINS, they will turn out tough. A few of these muffins come from friend and *Pastry Chef Debbie S. from WA.
The Classic Bran Muffin
1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg
1 tsp. lemon zest
2/3 cup brown sugar, packed
1 tsp. pure vanilla extract
1 cup all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup golden raisins
Preheat oven to 375 degrees. Spray muffin pans or use paper liners. In a large bowl, add bran and mix with buttermilk, let stand 10 minutes. In another bowl, beat oil, egg, sugar, vanilla and then add to bran mixture. Sift dry ingredients together and stir into buttermilk mixture until just blended, do not overmix. Fold in raisins and zest. Bake for 15 to 20 minutes and remove to cooling rack.
* Cranberry Cream Cheese Muffins
1 cup butter, softened
1 (8 oz) package cream cheese
1 1/2 cups sugar
1 1/2 tsp. pure vanilla extract
4 eggs
2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 cups cranberries
2 tsp. orange zest
1/2 cup pecans, toasted and chopped
Topping
3/4 cup brown sugar, packed
1 1/2 tsp. cinnamon
1/3 cup pecans, chopped
Preheat oven to 325 degrees. In a large bowl, cream butter, cream cheese and sugar. Beat in eggs on at a time until incorporated, add vanilla. Combine flour, baking powder and salt and mix add to creamed mixture. Fold in cranberries and pecans. Place paper baking cups into muffin pans or lightly grease muffin pans and fill with batter 3/4 full. Top with topping mixture and bake for 20 to 25 minutes. Remove to cooling rack.
Julia's Orange and Chocolate Muffins - my favorite flavor combination
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 cup brown sugar, packed
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 Tbl. orange zest
2 eggs
1/2 cup butter, melted
1/2 cup half & half
1 tsp. pure vanilla extract
1 tsp. pure orange extract
1 1/2 cups dark chocolate chips
Preheat oven to 375 degrees. Lightly grease or use paper liners in muffins cups. In large bowl add sugar, orange zest, flour, brown sugar, baking powder, baking soda and salt. In another bowl, beat the eggs and stir in butter, cream and extracts. Add to flour mixture stirring just to incorporate and moisten. Do not overmix. Stir in chocolate chips and fill muffin cups 3/4 full. Bake for 18 to 22 minutes. Remove to cooling rack. I like them right from the oven when the chocolate is warm and gooey. YUMMMM...
* Peachy Sour Cream Muffins
5 Tbl. butter, melted
1 cup light brown sugar, packed
5 Tbl. vegetable oil
2 eggs
1 tsp. pure vanilla extract
1 cup sour cream
1 1/4 cup all purpose flour
3/4 cup quick cooking oatmeal
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup peaches, pitted, skins removed and chopped
Topping
3/4 cup slivered almonds, lightly toasted and chopped
2 Tbl. brown sugar
1/2 tsp. cinnamon
2 Tbl. butter, melted
Preheat oven to 375 degrees. Line muffins cups with paper cups. In large bowl, stir together melted butter, oil and brown sugar. Stir in eggs, vanilla and sour cream. Mix in flour, oatmeal, baking powder, baking soda and salt. Do not overmix. Fold in peaches. Place batter 3/4 full into cups and add mixed topping on each muffin. Bake for 25 to 30 minutes. Remove to cooling rack.
Pumpkin Spice Muffins - from friend Barb G. - Keller, TX
2 cups all purpose flour
2 cups sugar
2 eggs
1 cup canola oil
2 cups pumpkin
1/2 cup currents
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. pumpkin pie spice
Preheat oven to 325 degrees. In a large bowl, mix together dry ingredients. In another bowl mix together wet ingredients, fold dry into wet ingredients and fold in currents. Fill muffins cups 3/4 full and bake for 20 to 25 minutes. Remove to cooling rack.
Julia's Holiday Eggnog Muffins - love these
1/2 cup butter
2 cups sugar
2 eggs
3 1/2 cups all purpose flour
3 tsp. baking powder
2 1/4 cup eggnog (good quality)
1 tsp. rum extract
1/2 cup candied cherries, chopped
Preheat oven to 325 degrees. In a bowl, cream butter and sugar. Beat in eggs until combined. In a small bowl, combine flour and baking powder and add to butter mixture alternately with eggnog. Fold in candied cherries and pour batter into greased muffin pans or use paper liners. Bake 25 to 30 minutes. Remove to cooling rack.
Blueberry Lemon Muffins
2 cups all purpose flour
1 cup sugar
2 tsp. baking powder
zest of 1 lemon
2 eggs, lightly beaten
1/2 cup butter, melted
1/2 cup milk
1 tsp. pure vanilla extract
1 1/2 cups fresh blueberries
Preheat oven to 350 degrees. In a bowl, combine flour, sugar, baking powder. In another bowl, combine eggs, butter, milk, lemon zest and vanilla; add this to dry ingredients stirring until moistened, but do not overmix. Gently fold in blueberries. Fill batter 3/4 full in paper lined muffin cups and bake 20 to 25 minutes. Remove to wire rack.
Maple Muffins - from my sister-in-law Jean from New Hampshire
1 3/4 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened
3/4 cup pure maple syrup
1 cup sour cream (not light)
1/2 cup pecans, lightly toasted and chopped
1/2 cup raisins
Preheat oven to 400 degrees. In a bowl, sift together flour, baking powder, baking soda and salt. In another bowl beat butter until light and fluffy, slowly add maple syrup and beat well. Beat in sour cream and egg. Stir in the dry ingredients until moistened. Gently fold in pecans and raisins. Fill batter 3/4 full in greased muffin or paper lined cups. Bake for 15 to 20 minutes. Remove to cooling rack.
Julia's Chocolate Cherry Muffins - this is a delicious combination
2 oz. unsweetened chocolate, chopped
1 3/4 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 stick butter
1 cup light brown sugar, packed
1 egg
1 tsp. pure vanilla extract
1 cup buttermilk (not light)
3/4 cup dried cherries
Preheat oven to 375 degrees. In a double boiler, add chocolate and heat until chocolate melts, stirring. Remove and set aside. In a bowl, stir together flour, baking soda and salt. In bowl of electric mixer, beat butter until creamy. Beat in brown sugar until combined. Beat in egg, vanilla and cooled chocolate. Add flour mixture alternating with buttermilk, and beat until smooth, fold in dried cherries. Grease muffins pans or use muffin liner and fill muffins cups 3/4 full. Bake 20 to 25 minutes. Remove to cooling rack.
* Cinnamon Glazed Muffins
1 cup all purpose flour
1/2 cup oat flour
1/2 cup sugar
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. pure vanilla extract
1/2 cup milk
2 tsp. orange zest
1/4 cup brown sugar, packed
2 tsp. baking powder
1 egg, beaten
1/4 cup canola oil
1/4 cup apple sauce (good quality)
Glaze
1 cup powdered sugar
1 tsp. pure vanilla extract
2 Tbl. pure apple cider (not vinegar)
Preheat oven to 400 degrees. Grease muffins tins or use paper liners. Sift together flour, sugars, baking powder, salt and cinnamon. Combine egg, oil and milk and add to dry ingredients, stirring to moisten. Do no overmix. Fill muffins cups with batter 3/4 full. Bake for 12 to 15 minutes. Remove to cooling rack. Mix glaze ingredients and drizzle over muffins if desired.
Fall Apple Muffins - from my mom Dorothy
3 1/2 cups all purpose flour
1 tsp. apple pie spice
1 tsp. pumpkin pie spice
1 tsp. cinnamon
3 cups firm, crisp, sweet apples, chopped finely
1 cup vegetable oil
1 cup brown sugar, packed
1 cup sugar
3 eggs
2 tsp. pure vanilla extract
1 tsp. salt
2 tsp. baking soda
1/2 cup walnuts, lightly toasted and chopped
Preheat oven to 350 degrees. In a large bowl, add chopped apples and sugars and mix well. Add rest of dry ingredients to bowl. In another bowl, add vegetable oil, eggs and vanilla whisking well, blend in dry ingredients including nuts. Batter will be very thick. Fill muffin cups 3/4 full and bake 25 to 30 minutes. Remove to cooling rack.
Citrus Muffins
1 cup butter, softened
1 cup sugar
4 eggs, separated
1/2 cup coconut
1 tsp. pure lemon extract
1/2 cup pure lime juice
2 tsp. lime zest
8 oz. lime yogurt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 cups all purpose flour
Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Beat eggs yolks and add to mixture beating until well blended. Add lemon extract and mix. Mix lime yogurt with baking soda and set aside. Sift flour, baking powder and salt together. Add alternately with the lime juice, mixing well. Beat egg whites until soft peaks and fold into mixture. Add zest and fold in yogurt mixture until blended. Fill muffins cups 3/4 full and bake for about 12 to 15 minutes.
* Ginger Pear Muffins
1 3/4 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 cup light brown sugar, packed
1 tsp. cinnamon
1 Tbl. fresh ginger, peeled and grated
2/3 cup crystallized ginger, chopped finely
2 eggs
1 cup whole milk
6 Tbl. butter, melted
1 1/2 cups pear, peeled and chopped (squeeze a little lemon juice on so it does not brown)
Preheat oven to 425 degrees. In a bowl, stir together flour, baking powder, baking soda, salt, brown sugar, cinnamon, fresh ginger and 1/3 cup crystallized ginger. In bowl of electric mixer, combine eggs, milk and butter and beat until blended. Add flour mixture until must moistened. Fold in pears, do not overmix. Fill muffins cups with batter 3/4 full. Evenly sprinkle muffins with remaining chopped crystallized ginger. Bake for 15 to 20 minutes. Remove to cooling rack.
Lemon Poppy Seed Muffins - from my friend Lynda in WA
1 stick butter, room temp
2/3 cup sugar
2 eggs, separated
1 1/3 cup all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 Tbl. poppy seeds
zest of 2 lemons
1/2 cup buttermilk (not low fat)
2 Tbl. fresh lemon juice
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. Grease muffin pan or use paper liners. In bowl of electric mixer, beat butter and sugar until light and fluffy. Add the egg yolks and beat after each addition. In another bowl, stir flour, baking powder, baking soda, poppy seeds, zest and salt. Mix the flour mixture with the butter mixture alternating with buttermilk, then add lemon juice and vanilla and beat until smooth. With a clean mixer, beat egg whites until soft peaks form. Gently fold in whites to batter until blended. Fill muffins cups with batter 3/4 full and bake 20 to 25 minutes. Remove to cooling rack.
Bon Appetit
"Who is wise? Let him...consider the loving kindness of the Lord."
Psalm 107:13
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