Muffins can of course vary in size and taste, but also in the way of production.
The muffin batter is usually natural or has a chocolate flavor. Both types of batter may have solid items mixed into the batter, such as chocolate chips, nuts, raisins, frozen or dried fruit, etc. Another method of adding flavor to the muffin is by injecting them with jam, marmalade, cream, or chocolate paste.
Muffins, large or small, can be produced either in baking trays or paper baking cups, this might depend on the way of production, like manual or industrial, and if the production capacity is large or small. The way of storage can also play a role, are the muffins sold fresh or will they be deep frozen?
It is easy to respond to themes such as Easter, Halloween, and Christmas by providing the muffins with a decoration.
Used techniques
Depositing batter: Piston Depositor, Gearwheel Depositor, Drop TT, BD3, BD5, BD7, BD9
Injection: Gearwheel Depositor (heated), Piston Depositor, BD3, BD7, BD9
