Like most recipes, there’s a method to learn when making muffins; once you understand the technique, you’ll be able to make brilliant muffins. 

I often get my inspiration for making courses and classes from the internet.  When I see loads of recipes that are not quite right, using methods or showing images that my training tells me are improper or not what they should be, this inspires me to write.  

I’m not saying I’m smarter than anyone else; I pass on what I’ve been taught professionally and what I’ve learned by experience in the field. 👩‍🍳

I'm going to go for number 2 every time, how about you? This sort of muffin looks light and moist just how I think a muffin should be.

We're talking about Muffins, not English muffins that are made with yeast but American muffins that use baking powder.

Did you know the first written recipe for American muffins dates back to 1796?  It was found in this book by Amelia Simmons. Back then, they didn't have commercial baking powder and used pearlash as the leavening agent.

What’s the difference between a cupcake and a muffin? 

There certainly is a difference between the cupcake and the muffin, so don’t let anyone tell you otherwise! I’m pretty sure most of us would know if we were eating a muffin or cupcake from the first bite. 

After all, cupcakes are really just little cakes, but a muffin, on the other hand, is more of a quick bread-type dough.  Its light, airy and moist, well the ones you buy at Artisan Bakeries are. Sure, they've got ingredients that will help them make them just as they should be, but we can do it at home too and it's easy.

Muffin batters have less fat and sugar than your usual cake batters. They also should be eaten on the same day unless you wrap and freeze them.  These can be popped into lunchboxes to defrost or bring them back from frozen in the microwave and serve immediately.  *see my tips section.

I prefer a muffin to be larger than a cupcake with a higher, looser, more crumbly soft crumb.  Both usually contain flour, eggs, butter or oil, milk and sugar (for sweet muffins), but the mixing and ingredient ratios alter the texture. 

I purchase muffin liners from the supermarket or online and use my regular cupcake tray to hold these in place. The Muffin liners I purchase will hold almost double the volume of a standard cupcake liner. 

Below is:  Batch of Vanilla and Apple muffins