Lesson 3: Muffins

Muffins are basically the same as quick loaves, only smaller. This lesson will discuss the differences, as well as how to make bread recipes into muffins.

Muffin Mania

I love muffins, maybe even more than quick loaves. They are great because they are a predetermined serving size, they are portable, and somehow it feels more special to have this little bread that’s just for you.

Muffins are usually thought of as a breakfast item, and it’s true that there is hardly a better quick way to start the day than with a great bran or oat muffin full of nutrients and energy. But muffins can really be an all-day food item, great for a snack, with a meal or even as dessert. “The Best Quick Breads” tells us muffins got their name from the ladies muff, where they would keep their tiny breads along with their hands to stay warm.

Muffins have a lot in common with the loaves we discussed in the last lesson, but they are even quicker because they are smaller and often cooked faster at a higher temperature. Recipes for muffins may have more acid in them than those for loaves, which tends to make them a little more tender and balances the flavor of the baking powder.

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