|Alternative names||Breakfast muffin|
|Place of origin||United States, United Kingdom|
|Main ingredients||wheat flour, shortening, milk, sugar, yeast|
|Cookbook: English muffin Media: English muffin|
English muffins are a small, round, flat yeast-leavened bread which is commonly sliced horizontally, toasted, and buttered. Toasted English muffins, which are often used in the United States as a breakfast food, may be served with sweet toppings (e.g., jam, or honey) or savoury toppings (e.g., eggs, sausage rounds, bacon, or cheese). English muffins are also used as the bread in a variety of breakfast sandwiches, and are an essential ingredient in Eggs Benedict and most of its variations.
In the United States and U.S.-influenced territories, they are called English muffins to distinguish them from U.S. muffins, which are larger and sweeter miniature baked quick breads. They are very similar to bolo do caco in Portuguese cuisine.
The word muffin is thought to be Low German muffen meaning "little cakes". In the past, muffins were sold door to door by hawkers in England as a snack bread before most houses were provided with ovens in the late nineteenth and early twentieth centuries, giving rise to the traditional song "The Muffin Man."
Samuel Bath Thomas emigrated from Plymouth, England, to New York City in 1874. By 1880 he had opened his own bakery at 163 Ninth Avenue. He invented what he called "toaster crumpets", selling them from the bakery to hotels and grocery stores. They were soft and spongy after baking like Victorian-era English crumpets, but thinner. They were also pre-cut, which was later called "fork-split", so as to be able to be pulled apart, giving a rougher toasting surface than would be obtained by slicing. Later they were baked in ovens. They became popular as an alternative to toast; Thomas opened a second bakery around the corner from the first at 337 West 20th Street in a building that remains known as "The Muffin Building".
Thomas' is a brand of English muffins and bagels in North America, founded by Samuel Bath Thomas. Today the company is owned by Bimbo Bakeries USA, which also owns the Entenmann's, Boboli, Stroehmann, and Arnold bakeries.
Foster's sourdough English muffins were a popular brand English muffin originally from San Francisco. They were a signature menu item at Foster's restaurants from the 1940s to the 1970s, and continued to be produced as a packaged brand until 2008.
English muffins are sold in all British supermarkets and many bakeries and are referred to as simply muffins. U.S.-style muffins may be referred to as American muffins for clarity or branding purposes, but most people have no problems distinguishing one from the other and use the same word for both.
English muffins are also available in most major supermarkets across Germany under the name Toastbrötchen which translates as "toast bun".
- David, Elizabeth (1977). English Bread and Yeast Cookery. London: Allen Lane. ISBN 0713910267. Contains a discussion on the origins and use of the English muffin.
- "muffin". Retrieved 29 December 2016 – via The Free Dictionary.
- "Thomas' Dining Saloon". The Buffalo Daily Republic. September 22, 1859. p. 2. Retrieved February 25, 2018 – via Newspapers.com.
- "Wanted: An English Muffin and Crumpet Baker". New York Daily Herald. September 17, 1862. p. 2. Retrieved February 25, 2018 – via Newspapers.com.
- "Call at Steam Bakery". The Philadelphia Inquirer. May 30, 1863. p. 5. Retrieved February 25, 2018 – via Newspapers.com.
- "Fancy Bread". The Brooklyn Daily Eagle. November 4, 1870. p. 1. Retrieved February 25, 2018 – via Newspapers.com.
- "English Muffins". The Weekly Star. March 29, 1876. p. 6. Retrieved February 25, 2018 – via Newspapers.com.
- "Who invented the English Muffin?". Retrieved 17 November 2015.
- "Wolferman's: A Different Style Of English Muffin".