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Muffins Are Not Just Ugly Cupcakes

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.

Real men clearly pose for pictures with mini teddy bears.

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.


About Natalie C.

A college graduate in molecular biology eagerly awaiting the commencement of my quest for the luxurious yet completely impractical hood that one receives at a Doctorate graduation ceremony.

5 responses »

  1. Don Draper = 8D
    I love muffins…and “muffins”…

  2. Your own recipe! Trying it this weekend (:

  3. I made blueberry muffins last weekend! The recipe had orange juice involved ^^ I totally agree muffins>cupcakes and also your chocolate muffins look amazingly yummy =D

  4. Pingback: Blueberry Coffee Cake | Seattle Lunchbox

  5. Augustus Gloop, Augustus Gloop!


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