Muffins straddle a line between cake and bread. They’re not as sweet as a cupcake, but there’s no such thing as a muffin that is savory. Even carrot muffins are more like carrot cake than rabbit roughage. Muffins are almost always a breakfast pastry, except for pint-size “gem muffins” that find their way into a bread basket at lunch. Most people are seriously biased as to which part of a muffin is the best. Some go for the soft stump, in which any participating fruit is at its juiciest and chocolate is molten; others want the top, which offers crunch and the excitement of verging on a burnt edge. The other big issue of muffin appreciation is whether or not it should be grilled. No doubt, it’s the right thing to do for a muffin that’s past the peak of freshness, but there is no denying the wanton luxury of taking one in its prime, slicing it in half and griddle-cooking it to create a crisp surface, then melting butter right into that hot surface.

Restaurants With This Dish

Beta Coffee House


Wild Flour Pastry


Buttery, creamy chowder is packed with shrimp, clams, and fish
Maine Diner


Ridgecrest Coffee Bar


Warm picked lobster and melted butter in a toasted bun
Denmo’s Snack & Dairy Bar




Muffins Recipes

Dirt Bomb


What do you think of Muffins?

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