Yeah so you cupcakes can stop being so stuck-up. The cupcake isn’t the “girl next door” anymore. There’s a new kid in town. It’s the muffin. Cue dramatic entrance music. Screeching violins appreciated.
What exactly is the difference between a muffin and a cupcake? The responses I got:
- “If you throw a cupcake against a wall, it goes poof. If you throw a muffin against a wall, it goes thud.”
- A cupcake has frosting.
- A cupcake is a dessert food. A muffin is a breakfast food.
Valid answers, but I was still kind of curious so I examined muffin and cupcake recipes side by side and came to these conclusions:
- Cupcakes typically have more than twice as much fat (in the form of butter, oil, and eggs) as muffins.
- Muffins rise more than cupcakes do (due to baking soda and baking powder quantities).
- CONCLUSION: Cupcakes are short and fat. Muffins are tall and not as fat.
I might be probably am over-generalizing, but I’m looking at standard recipes. A cupcake seriously has higher fat content and is more petite.
Think of a cupcake as the short, gluttonous kid from “Charlie and the Chocolate Factory” who liked to eat so much that he fell into a chocolate river and got stuck in a chocolate extraction pipe. And think of a muffin as a real man…(insert your own example of a real man. Don Draper lookalike recommended.)
Muffins are real men. Cupcakes are wimpy. I’ll take the muffin please.
Double Chocolate Muffins (By me)
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup cocoa powder
- 3/4 cup granulated or turbinado sugar
- 4 oz. bittersweet chocolate, chopped coarsely into chunks
- 1/2 cup milk
- 1/2 cup plain yogurt (nonfat or full fat both okay)
- 1/3 cup vegetable oil
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/2 tsp sea salt
Preheat the oven to 350 degrees F and line a muffin tin with muffin cases.
Whisk the flour, baking powder, baking soda, cocoa, sugar, salt, and chocolate chunks together in a large bowl. Mix liquid ingredients together in a separate bowl. Pour wet ingredients into dry ingredients and mix together. (NOTE: lumpy batter makes the best muffins.) Spoon into the prepared muffin cases until each case is between 2/3 and 3/4 full. Bake for 18 minutes or until the muffins are dark, risen, and a toothpick inserted comes out clean.