Traditional muffins really came into their own in the 1970s and 1980s, with the rise of specialty coffee shops and bakeries that catered to the busy office-worker crowd. Touted as “healthy”, they started to become available in whole-grain varieties, with added ingredients such as blueberries, cranberries, chocolate, pumpkin and carrot. Low-fat muffins were the next rage, which necessitated a greater amount of preservatives in the batter mix to keep them from going stale a few hours after baking. The sugar content rose as well, to the point that the product resembled more of a cupcake than anything healthy.

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