History of English muffin

The English muffin dates to the tenth century in Wales, though it is just referred to as muffin in the United Kingdom. They were originally a sour dough flat bread.

The name ‘English muffin’ has been cited in print since at least in 1795, although these might have been misnamed as crumpets.

Recipes for ‘Muffin and English Muffins’ were given in an 1851 cookbook. For serving, muffins are toasted back and front and then split with fingers by easing them apart as the joint all the way around.

Some butter place inside and the two halves put back together and kept warm. This method appears as early as 1747 and was recommended by Hannah Glasse, who said that the inside should be like honeycomb.

Samuel Bath Thomas (1855-1919) came to New York City from Plymouth, England and opened a Manhattan bakery in 1880 at 163 Ninth Avenue.

English muffins were sold at the Chicago World’s Fair in 1893, and this created some interest in the product. To capitalize on this interest, Thomas formed the S.B Thomas Company which began manufacturing English muffins.

The best-selling Thomas’s English muffins are claimed to have originated from a family recipe.

English muffins have been included in Eggs Benedict recipes since at least 1902.

English muffins received some attention during the 1970s, in part because they were considered healthier than traditional bakery foods.
History of English muffin