There are two types of muffins: in Commonwealth countries there is the original English version, the 'English Muffin' where the batter is more dough like, made from yeast. The muffin is usually baked as a disk typically about 8 cm in diameter. It is then split into two, toasted and buttered, and is really what the English call a crumpet.
The Northern American version of a muffin is made with a thick batter mixture rather than a dough and raised with baking powder or baking soda. It is symmetrical with a domed top. The batter should have almost doubled during baking. Less sugar and butter makes a bread-like muffin. A higher sugar and butter content makes a cake-like muffin.
There are many different varieties and flavours ranging from the classic Blueberry Muffin to a muffin containing chocolate chips, raspberry, cinnamon, pumpkin, nuts, lemon, banana, orange, peach, strawberry, almond, carrot and cucumber.
Nobody can deny that the best muffins are the one that is prepared in the kitchen at home. And the best is that you get to eat them fresh and warm. Below we have listed a few hints and tips so that nothing can ever go wrong when you want to bake muffins.