Where did muffins originate?

Question

Where do muffins come from?

Answer 1

well when one mum muffin loves one dad muffin very much...................

Answer 2

The original muffin as the English made it was not quite like we know it today:

Here is one variation of where it originated, although the English knew muffins long before 1990 as this excerpt claims:

"The Brits did not invent the English muffin—in fact, they had never heard of it until the 1990s, when Best Foods, a unit of international conglomerate Unilever, bought the S.B. Thomas brand† and began exporting it to the U.K. No one denies that the English muffin was invented by Samuel Bath Thomas, a New York City resident who had immigrated from Plymouth, England in 1874, worked in a bread bakery, and opened his own in 1880 at 163 Ninth Avenue between 19th and 20th Streets, in the neighborhood known as Chelsea."

My old Oxford Dictionary from 1964 says the origin of the muffin is unknown, but the name could have been derived from Old French "mouflet" which means soft bread.

My Mrs Beeton´s Family Cookery from 1920 already has recipes for muffins, all with yeast as raising agent.  

It could be that the american modernised the baking of muffins by using baking powder (and bicarb) instead of yeast, and therefor called it an "English" muffin.

Answer 3

From Muffinsville, Minnesota.

Answer 4

I would imagine it to be many centuries before the Roman Empire, in my mind they can most probably be traced back to the English who have throughout history displayed ingenuity in the fields of baking and general satisfaction at meal times.

What would life be without a plate of delicious vanilla muffins, especially on a cold winters morning?

Answer 5

The word "muffin" appeared in Britain around the 11th century, derived from the Old French moufflet,[1] which meant "soft" in reference to bread. Muffins may have started out as a form of small cake, or possibly an adaptation of cornbread. Early versions of these muffins tend to be less sweet and much less varied in ingredients than their contemporary forms. Made quickly and easily, they were useful as a breakfast food. They also rapidly grew stale, which prevented them from being a marketable baked good, and they were not seen much outside home kitchens until the mid-20th century. Recipes tended to be limited to different grains (corn, wheat, bran, or oatmeal) and a few readily available additives (raisins, apples in some form, or nuts). Fannie Merritt Farmer listed 15 recipes of this type in her Boston Cooking-School Cook Book of 1896, of which there were two each of "one-egg," "berry," oat, graham flour, and rye; one with cornmeal, one with cooked rice, and the remaining three slightly enriched versions of the plain "one-egg" muffin.

Answer 6

its my dog's name =))

Answer 7

The Muffin Man made them...

Answer 8

Probably the Romans. They seem to have liked their refined food before anyone else.