Fast Break: Muffins

They go good with coffee, you can eat them on the go, and they’re so versatile that you can be guaranteed you’ll find a flavor you like. That’s right, I’m talking about muffins. Chocolate chip, blueberry, pumpkin spice, coffee crumb, raspberries, oatmeal- no matter the filling, a muffin fresh from the oven is a most delicious way to start the morning.
 
Muffins didn’t grace the breakfast tables until the 18th century when humans discovered baking powder. Before that breads were made with yeast. We use yeast in more things than we realize: bread, beer, wine, root beer, kombucha, kefir, and more. It’s what give beer and wine alcohol and bread its fluffiness. But the problem with yeast is that it takes forever. And hungry people tend to be impatient.
 
When baking powder was discovered bakeries as we know it were forever changed. Now instead of waiting hours and hours to bake just one loaf of bread, we could bake just by mixing all the ingredients together and throwing them in the oven. There’s a reason why muffins are called “quick bread.”
 
There’s a bit of a debate whether the cupcake or the muffin pan came first (much like a chicken and egg debate), but at the end of the day, does it really matter? Both muffins and cupcakes are delicious, and we’re just lucky they use the same pan. Convenient.
 
We make all of our muffins from scratch here at Sunny Street Café. My personal favorite is our Pumpkin Crumb Muffins. They’re moist, fluffy, filled with a cream cheese filling, and comes with a streusel crumb topping, you know, the kind that you just want to lick off the plate.
 

–Anna Hetzel, Social Media Manager