A small soft biscuit baked in a cup shaped container.
The word muffin—which in Great Britain refers to a flat, light roll raised with yeast and in North America to a globular quick-bread raised with baking powder—derives ultimately from the Medieval Latin mujfula, meaning fur-lined glove; this word may have developed in turn from mufro, a Vulgar Latin name for a species of sheep lined not with fur, but wool. Whatever its own source, the Latin mujfula developed into the French moufle, meaning mitten, which gave English its muff, a fur cylinder into which both hands are thrust for warmth. The softness and shape of these English muffs seems to have led someone, at the beginning of the eighteenth century, to bestow the diminutive muffin on the baking item. For similar reasons, the word moufflet—a word that refers to the softness of bread, as in pain moufflet—arose in French because of the softness of the warm, furry moufles.
A flattened, yeast-raised, and unsweetened cake that can either be allowed to rise in a muffin ring or cut from rolled-out dough, and then expertly baked on a griddle. Once served, the cake can be broken open, toasted, and smothered in a generous layer of butter, making it the perfect addition to any morning tea or breakfast spread.
In present-day application, a swift, airy bread baked within a container featuring various separate cups to contain the batter, resembling its antecedent known as the “gem.” One lingering exemplar of the former kind is the English muffin; a yeast-leavened bread cooked in bands positioned on a heated griddle or within an oven.
Prepare to delight in a morning indulgence a petite, circular confection known as a muffin. Served piping hot and accompanied by a velvety slather of butter, this delectable treat has become a beloved breakfast staple. The precise origin of the word “muffin” remains shrouded in uncertainty, but some conjecture suggests its connection to the Low German term “Muffe,” which translates to “cake.” Muffins manifest in a delightful variety, crafted from batters composed of white, whole-grain, and rice flours, cornmeal, bran, and other wholesome ingredients. The creativity extends to the incorporation of nuts, fruits, or succulent berries, infusing each bite with bursts of flavor. Contemporary muffin recipes predominantly rely on baking powder as the leavening agent, ensuring their signature fluffy texture. Immerse yourself in the simple pleasure of savoring a freshly baked muffin, embracing its warmth and delightful interplay of flavors.