American muffin recipes first began appearing in cookbooks during the mid-18th century. In Colonial days American muffins were almost identical to English ones. But over time muffins in North America became an entirely different breadstuff.
With the advent do baking powder and baking soda instead of slow-acting yeast, muffins became ‘quick’ breads. Their quick preparation and baking time allowed them to gain popularity.
The American muffin looks something like a large cupcake, but has a rounded top instead of a flat one and is never frosted. It is usually sweetened with a little sugar. These muffins may be plain, but are often flavored with fruits, nuts or savory ingredients.
Blueberries, a fruit native to North America, are a popular inclusion in the American muffin, as are other fruits, nuts and chocolate. Baking blueberry muffins became instant in the 1920s, when New Jersey local Mr. McCollum created the first muffin mix.
American muffin
