The top 10 most popular muffin flavors are:

• Blueberry
• Chocolate Chip
• Apple Cinnamon
• Walnut and Coffee
• Banana Chocolate Chip
• Strawberry
• Triple Chocolate
• Banana Nut
• Banana
• Lemon

Origin of muffins

The word “muffin” comes from the French word “moufflet”, which was historically used to describe bread and soft baked foods. Nevertheless, this food originated in both Britain and America with different historical backgrounds and tastes. There are two main types of muffins: British and American. The British types have a hollow inside and a flat shape. The Welsh invented them in the 10th century. The dough for this food was cooked in a ring-shaped mold on a stove. 

The recipes for the British style began to surface in the early 1900s. Vendors sold muffins on the streets during the Victorian Era by ringing bells to attract prospective customers with people rushing to buy them for their afternoon tea. The American type resembled bread baked in a muffin pan. Initially, it was called a cupcake and was made from sugar, eggs, butter, and flour. The surface of this type often had sugar or chocolate glaze on top with a flat surface below.

Nutrition

In 57g of plain muffins made with low fat (2%) milk, there are:

This food has some health benefits due to its butter content. Butter can be a source of various types of vitamins and minerals. It is also a source of calories. Therefore, it is essential not to consume this food in excess amounts. Its sugar content can increase the risks of weight gain and type 2 diabetes.

Commercial production

The industrial production of this food involves the use of continuous mixing equipment and slurry mixers. It is vital to monitor production variables like temperature, viscosity, air injection, and slurry pump speed. First the ingredients are weighed, then dry and liquid ingredients are combined separately. Next, the mixtures are combined to create a batter that is panned immediately before being baked. The muffins are baked at 350–425°F for 25-30 minutes, after which they are removed from the oven and left to cool before being packaged.

The global market value for muffins was valued at $7847.9 million in 2019. This value is estimated to reach $9346.9 million by the end of 2026, with a growth rate of 2.1% between 2021 and 2026. The United States was the biggest market for bakery products in 2016. The country’s retail sales amount reached a value of $86.17 billion that year.

Application

Some tips that can help you while making this food include:

• Separate the dry and wet ingredients while baking. Make a hole in the dry ingredients and pour in the wet ingredients. It will prevent the mix from getting overworked.
• Don’t over stir the mix. The result should be thick and lumpy.
• When you pull your muffins out of the oven, allow them to cool down in the pan for a few minutes. This will prevent them from falling apart.
• Whenever you are reheating leftover muffins in a microwave, be cautious of time. They can get soggy quickly.

To store this bakery product, first place the muffins on a wire rack to cool. Then, lay paper towels at the bottom of an airtight container. Next, put the baked goods one by one on the paper towels inside the container. After that, lay an extra paper towel over the muffins. Finally, cover the container and keep it at room temperature. If you follow the steps above, the food will last for two to four days.

Muffin recipes

These can be adapted to suit any taste. Here are five delectable recipes to try:

• Blueberry Muffins
• Chocolate Chip Muffins
• Banana Oat Muffins
• Orange Sour Cream Muffins with Zesty Orange Glaze
• Strawberry and White Chocolate Muffins

FDA regulation

The FDA has standards of identity for different types of milk and flour. Milk is the lacteal secretion from one or more healthy cows, which should be practically free from colostrum. Flour is the food prepared by grinding and bottling bolted cleaned wheat, other than durum wheat and red durum wheat. Milk and flour are two essential ingredients in making muffins.

References

“Muffins: Baking Processes.” BAKERpedia, bakerpedia.com/processes/muffins/. 

Prendergast, Megan. “The Real Difference Between a Cupcake and a Muffin.” Spoon University, Spoon University, 4 Mar. 2015, spoonuniversity.com/lifestyle/cupcake-different-from-muffin-facts. 

“CFR – Code of Federal Regulations, Title 21.” Accessdata.fda.gov, US Food & Drug Administration, 1 Apr. 2019, www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=137.