Basic Fundamentals of Preparing and Baking Quick-Breads

American-style muffins are made, not from a yeast dough like the English Muffin, but rather they use chemical leaveners (baking powder or baking soda). Maybe it would be better to describe them as a cross between a bread and a cake. American-style muffins can be further divided into two types: bread-like and cake-like. Each type has its own technique for mixing the batter. Less sugar and butter make a bread-like muffin. A higher sugar and butter content make a cake-like muffin. Once you determine which type of muffin you prefer, choosing recipes to try becomes easier. A basic muffin batter contains flour, sugar, baking powder/soda, eggs, a fat (liquid or solid), and milk (buttermilk, yogurt, sour cream). Often times fruit, nuts, chocolate, vanilla extract, spices, cornmeal, bran, oats are added to give the muffins flavor. Sometimes a streusel topping or glaze is used which not only adds flavor and texture but it can transform a plain basic muffin into something special.

The 'perfect' American Muffin is symmetrical with a domed top. The surface of the muffin should be bumpy and the volume of the batter should have almost doubled during baking. The muffin should feel light for its size and when cut in half its interior should be moist and tender with no tunnels. American muffins can be either sweet or savory and are traditionally served warm for breakfast. They are best eaten the day they are made or frozen.