FoodReference.com (since 1999)
Food Articles, News & Features Section
Home | Food Articles | Food Trivia | Today In Food History | Recipes | Cooking Tips | Videos
Food Quotes | Who's Who | Food Trivia Quizzes | Crosswords | Food Poems | Food Posters
Cookbooks | Magazines | Recipe Contests | Culinary Schools | Gourmet Tours | Food Festivals
See Also: English Muffins
English style muffins which are yeast raised and cooked on a griddle, may date back to the 10th or 11th century in Wales.
American style muffins are 'quick breads' made in individual molds. Quick breads (chemically leavened as opposed to yeast leavened) were not developed until the end of the 18th century. This took place in America, where pearlash was discovered. Pearlash is a refined form of potash, and it produces carbon dioxide gas in dough. In 'American Cookery' (1796 - the first American cook book) Amelia Simmons published recipes using pearlash, and we exported some 8,000 tons to Europe in 1792. Baking powder was not developed commercially until 1857 (phosphate baking powder).
Quick bread muffins really need to be baked in molds because they are made with a batter rather than a dough.
Which came first, cupcake 'cups' or muffin pans? The term 'cupcake' is first mentioned in E. Leslie's 'Receipts' of 1828.
So, what it really comes down to is who invented the muffin pan, or who used cupcake molds first to make quick bread muffins?
It would seem that the history of the quick bread muffin and the cupcake are intertwined.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: email@example.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted. All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.