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Food Lens

Food Lens · Bakery

Muffins

Varies widely by type, from sweet and fruity to plain and lightly spiced, with a tender, cake-like crumb.

Lens analyzed

Muffins are individually portioned quick breads, usually sweet, baked in a single rise without yeast proofing. They range from bakery-style jumbo muffins loaded with fruit or chocolate to plainer versions meant for breakfast. Unlike cupcakes, they're built to be eaten without frosting.

Where it comes from

Quick breads leavened with baking powder or soda instead of yeast spread in the 1800s once those leaveners became widely available, letting bakers skip the wait for dough to rise. The muffin format, a single-serving quick bread baked in a cup-shaped mold, grew from there into a North American breakfast and bakery-counter fixture.

Buying it

Look for muffins that feel springy rather than dense or greasy to the touch, and check a bakery case for any that look dried out around the edges.

Storing it

Keep muffins in a sealed container or bag at room temperature and eat them within about five days, since they dry out and stale faster than most bread. Freezing extends that window considerably if you won't finish them in time.

Keeps about 5 days in the pantry.

Recipes that use muffins

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