Sweet Muffins
Sweet Muffins
“Discover the ultimate muffin recipe that you’ll turn to time and time again! Perfectly moist, fluffy, and endlessly customizable, this one-bowl wonder is ideal for breakfast, snack, or dessert. Whether you love classic blueberry muffins, chocolate chip, or are ready to try creative flavours, this is the only muffin recipe you’ll ever need. Easy to make and guaranteed to impress, it’s a foolproof favourite for bakers of all levels.”
English muffins and American muffins.
A little history of muffins spans centuries and reflects different cultural influences, especially in Britain and the United States, where muffins evolved into two distinct forms: English and American muffins.
English Muffins
The origin of English muffins can be traced back to the early 18th century in the United Kingdom. These are flat, yeast-leavened breads, traditionally cooked on a griddle. They were popular among the working class, often sold by street vendors known as “muffin men.” English muffins were typically eaten with butter and jam, making them a staple for breakfast or tea. Unlike the American version, English muffins are round, split open after cooking, and toasted. Their name comes from the Old French word moufflet, which means soft bread.
American Muffins
American muffins, which are more familiar to modern audiences, are a quick bread, meaning they are leavened with baking powder or baking soda instead of yeast. They became popular in the 19th century in the United States as the availability of chemical leaveners like baking soda made them easier and quicker to prepare. These muffins are baked in individual portions, typically in muffin tins, and come in both sweet and savoury varieties.
By the early 20th century, muffins had become a household favourite in the U.S. The flexibility of the recipe allowed for a wide range of flavourings and mix-ins like fruits, nuts, chocolate, and spices, making them an enduring breakfast and snack item.
Sweet Muffins
Equipment
- 1 whisk
- 1 bowl
- 1 6 cup Mufffin tray
- 1 sieve
- 4 Squares of baking paper 16×16 cm or you can purchase Muffing Papers ready made
Ingredients
- 450 gram Self Raising Flour
- 3 each Eggs
- 190 ml Melted Butter
- 220 gram Cater Sugar
- 125 ml Milk adjust amounts for consistancy
- 10 ml Vanilla Extract
- 2 drops oil or use spray oil
Instructions
First step always…..
- Preheat oven to 190℃ / 375℉
to make to muffin cases
- Cut 3 strips baking paper 16cm length – usually a roll is 30cm wide so fold each strip from top edge to bottom and cut in half you should have 6 squares.
- Find a jar /can or container with the same diameter as the muffin tray cups.
- Fold the Baking paper squares over the container you are using and just scrunch them around. They don't need to be perfectly folded,
- Lightly oil the Muffin tray with a brush /or spray oil.
- Do this step even if the tray is non-stick it helps the paper stay in place.
- Line each cup in your tray with the paper pressing in place. and put to one side ready to prepare the muffins.
The Muffin Mix
- In the bowls crack and whisk eggs
- add sugar and whisk until combined
- add sifted flour and mix until smooth
- add melted butter and whisk
- add the Vanilla extract
- mix until smooth
- add milk you may need to adjust the amount the mix should resemble thick custard. (ribbon stage).
- Fold in any flavour combination you like for example ……. add your flavour
- Blueberry MuffinChocolate Chip MuffinBanana Nut MuffinLemon Poppy Seed MuffinApple Cinnamon MuffinPumpkin Spice MuffinCarrot and Walnut MuffinRaspberry White Chocolate MuffinDouble Chocolate MuffinCranberry Orange MuffinPeanut Butter Banana MuffinStrawberry Cheesecake MuffinZucchini and Carrot MuffinCoconut Pineapple MuffinMatcha Green Tea Muffin
- Today I am going to make Blueberry, Apple and White Chocolate …
- Mix gently at this stage to fold in the Flavour ingredients
- Check the consistency. if you notice the batter has become a little thick or firm, add a little more milk. and gently mix.
- Place into large muffin papers about ¾'s full. I find it easier to pipe the mix in a little less messy.
- Once all the cups are full, time to bake
Baking
- Bake for 20-25 minutes until risen and golden brown.
- allow to cool and decorate and serve.
- or simply dust with icing/powdered sugar
- Enjoy !!!
- Remember if can’t be arsed to do all this book a table at your local café or restaurant or check out your local bakery The Industry needs your support Thankyou
- Thank you, Mel! keep looking for hearts, everyone
Notes
Evolution and Popularity
Over time, muffins have evolved to include countless variations and flavours, from traditional blueberry muffins to more elaborate versions like banana nut, chocolate chip, or even savoury varieties such as cheese and bacon. Muffins are now a staple in bakeries and cafes around the world and continue to be beloved for their versatility and simplicity.
Today, muffins represent a fusion of culinary traditions, with the English muffin remaining a classic in the UK and the American muffin being a global favourite, especially for those seeking a quick, delicious baked treat.
