In many coffee shops, muffins are a common sight in the dessert cabinet. To truly stand out among the array of desserts and pair perfectly with coffee, a muffin needs a touch of creativity.

Muffins, broadly categorized into American and British types, are familiar treats. The American muffin, resembling a cupcake, originated in the 19th century in the United States.

Initially a simple and less sweet breakfast item, it gained popularity in the 1950s and 1960s with the coffee culture boom, evolving into the diverse, larger, and more mushroom-shaped muffins we see today.

The original American muffins, crafted swiftly from simple ingredients, were commonly enjoyed as breakfast treats. Characterized by a less pronounced sweetness and a traditional round shape, they offered a satisfying start to the day. The combination of coffee and muffins rose to prominence in the mid-20th century, with coffee chains like Starbucks contributing to the muffin's evolution, adding diverse flavors and the now-common mushroom head shape.

Making muffins is novice-friendly. Mix dry ingredients like low-gluten flour, milk powder, and baking powder, and separately mix wet ingredients like oil, sugar, milk, and eggs. Combine the two, ensuring a smooth texture, fill the mold appropriately, and bake. Variations, like the mushroom head shape, involve adjusting batter quantities. Substituting butter with vegetable oil can yield fluffier muffins.

American muffins come in sweet and salty varieties. Sweet options include blueberry, chocolate, banana, and caramel nut. Noteworthy are state-specific muffins like blueberry (Minnesota), corn (Massachusetts), and apple (New York).

Savory muffins, particularly cheese muffins, represent the salty side. The ideal American muffin is soft, not collapsed, with a round, solid bottom and well-distributed air holes. It should offer minimal resistance when bitten, avoiding excessive density.

The British muffin, older than its American counterpart, dates back to the 18th century. Despite being called British, its origin may extend beyond the United Kingdom to other European countries. Characterized by a round, flat appearance, it typically has a 10 cm diameter and 3.8 cm height.

Unlike American muffins, British muffins aren't desserts but are considered bread. Baked in a shallow dish or flat plate without a mold, they have a light brown outer shell, a soft yet slightly tough texture, and dense pores inside due to yeast or sourdough fermentation.

British muffins are versatile, often consumed with jam or honey for a sweet breakfast or paired with savory items like fried eggs or cheese. They can even be used to make French toast, offering a unique twist to traditional toast.