Our Top 10 Muffin Recipes of All Time (2024)

FAQs

What is the most famous muffin? ›

Blueberry muffins are probably the single most popular muffin of all time. They are like the Beyonce of muffins. And this recipe is called "To Die For" for a reason. Generously sized with a little bit of crunch in the sugary topping, these are the blueberry ideal.

The idea here is to start the muffins in a very hot oven for just a short amount of time. This activates the baking powder and allows the muffins to shoot up in height quickly. We then turn the heat down and continue to cook for longer. This is done to avoid over-browning and overbaking.

In 1880, Samuel Bath Thomas created the Original “Nooks & Crannies®” English Muffin after moving from England to the United States. He used a top secret process that included griddle baking to create a muffin that was crunchy on the outside and soft on the inside. He later opened his own bakery in New York City.

How do you keep muffins from falling apart? It's gluten. See, to a baker, gluten holds the whole world together.

Blueberry muffins are a classic favorite for their sweet and tart flavor.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

Quickbreads and muffins are hydrating batters, which means the flour absorbs the liquid over time, resulting in a very moist muffin, and improving the flavor. So let your muffin batter rest, up to 24 hours if possible.

Fast forward to today, and English muffins are considered a breakfast bedrock, particularly in English-speaking countries like the U.S., Australia, and New Zealand. The irony is that in England “English muffins” are simply called muffins. And don't get us started on the difference between biscuits and scones…

A muffin top (also muffin-top) is a slang term typically used to describe a person's body fat that extends horizontally over the edges of the waistline of tightly fitting pants or skirts, visible when there is a gap between the upper and lower garment.

What do British people call English muffins? ›

English muffins are usually referred to simply as muffins in the UK; sweet American-style muffins are occasionally referred to as American muffins to differentiate. They are usually consumed with tea or coffee, and sometimes feature in afternoon tea served in UK hotels.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much. What is this?

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.

Start the oven on high

Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.

The largest muffin weighed 146.65 kg (323 lb) and was baked by Schär and NIP food in Milan, Italy, on 16 october 2015.

There are two types of muffins: bread-like and cake-like. Each type has its own technique for mixing the batter. Less sugar and butter makes a bread-like muffin. A higher sugar and butter content makes a cake-like muffin.

A muffin top (also muffin-top) is a slang term typically used to describe a person's body fat that extends horizontally over the edges of the waistline of tightly fitting pants or skirts, visible when there is a gap between the upper and lower garment.