A chocolate muffin |
A muffin is an individual-sized, baked product. It can refer to two distinct items, a part-raised flatbread and a cupcake-like quickbread. The flatbread is of British or European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both are common worldwide today.
Quickbread muffins (known in Britain as "American muffins" or simply as "muffins") originated in
Quickbread Muffin |
Recipes for quick bread muffins are common in 19th-century American cookbooks. Recipes for yeast-based muffins, which were sometimes called "common muffins" or "wheat muffins" in 19th-century American cookbooks, can be found in much older cookbooks. In her Boston Cooking-School Cook Book, Fannie Farmer gave recipes for both types of muffins, both those that used yeast to raise the dough and those that used a quick bread method, using muffin rings to shape the English muffins. Farmer indicated that stove top "baking", as is done with yeast dough, was a useful method when baking in an oven was not practical.
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