What's the difference between a muffin and a cupcake?

Photo credit - Oops, I got it somewhere from Google Images. Apologies for not attributing to the proper source.

After my last post on a Banana Yoghurt Coconut Cupcake, a friend called and said it looks lovely but she wanted to know the difference between a muffin and a cupcake. I've asked this question before and was told a cupcake is essentially a cake, which doesn't enlighten quite enough, so I'm posing this question again. 

I searched the internet again, and these are some of the responses I found:

1. A muffin is just a confused cupcake.

2. A muffin is an ugly cupcake.

3. A cupcake is a muffin with a fancy hat.

4. A muffin is a healthier cupcake.

5. Muffin is to bread what cupcake is to cake.

6. I called my wife "Cupcake" when she was younger. Now I call her "Muffin".

7. If you throw a muffin onto the wall, you will hear "Thud". If you throw a cupcake, you hear "Pouf"

8. Muffins are heavier and denser. Cupcakes are lighter and fluffier.

9. A muffin is a quick bread.

10. A cupcake is a cake that is cupped.

11. Ingredients are similar but mixing method is different. With muffins, you prepare all the dry ingredients separately from all the wet, then mix. For cupcakes, you do the butter-sugar mixing method and work towards a cake batter.

I remain confused. Anyone out there can provide a definitive, absolute answer that clears all doubts?

Banana Yoghurt Coconut Cupcakes

This is a quick way to get rid of some longstanding ingredients in the fridge and pantry. My super-ripened bananas with skin that had already turned completely black and the frozen shredded coconut that's been in there for a month. 15 minutes prep time and 20 minutes oven time. A lovely afternoon snack for everyone at home.

Lovely and easy recipe to come back to - it yields 12 very moist cupcakes. Sorry, I like my cupcakes topless so no pretty frosting to woo you with.

Er...we wiped them all clean before I could even start this blogpost!

Recipe
Dry Ingredients
13/4 cup plain flour, sieved
1/2 tsp baking powder, sieved
1 cup sugar (I used 1/2 cup and they're fine)
2/3 cup shredded coconut (leave some to roast as toppings - this I forgot to do)

Wet ingredients
2 eggs
1/4 cup oil
Mashed bananas (I used 3 medium sized ones)
1/2 cup sour cream (I used Greek yoghurt)

Celery Bread - More Fibre can only be good for you

My first attempt at celery bread recipe by Alex Goh Magic Bread. I like the idea of having vegetables in your bread. A big plus is this is the only way to get my kids to eat the green, fibrous celery. Just blend till fine and add to the dough before the first proof. Yes, they ate 200g of celery and asked for more.

Instead of ham, I added the herbed pancetta that I bought from Tuscany. It gave off a smoky aroma and herby taste to the bread.

It's the bread for you if you like a soft inside.

I did not follow the original method on moulding. Instead, I just shaped the dough into whatever pans I have at home and really pretty much just to my own fancy and whims.

Here, I cling-wrapped each loaf after completely cooling off to maintain freshness.

Check out my other bread attempts
Ciabatta
Focaccia

A No-recipe Weekend Stew - Photo Blog Post. No.Words.Needed.

The Dark Knight Rises - Very Dark Espresso-Molasses-Kahlua Cake

I've really pushed the limit this time on sugar reduction - this cake is only 125g sugar. That is only a third of the recommended recipe and the least I've ever used on a cake, I believe. Highly suitable for diabetics. It tastes bitter! But I love it!!

I've always enjoyed a top crumble but this one really takes the cake with a major crevice. Any tips from anyone out there on how to minimise this?

Recipe from Always Order Desserts
1 stick (125g) Unsalted Butter, softened
11/2 cup Dark Brown Sugar, packed (I used only 1/2 cup, and admittedly, it can be increased to 3/4 cup)
2 Tbsp Molasses
1 Large Egg, room temperature
1 cup Strong Black Coffee, room temperature
1/4 cup Kahlua
11/2 cup All Purpose Flour
3/4 cup Dutch Cocoa Powder
1/2 Baking Powder
1/4 Baking Soda
1 tsp Salt

Method
Preheat oven to 160 degrees C. Grease a 9x5 loaf pan.
In an electric mixer, beat the butter, sugar, molasses and egg until fluffy, about 5 minutes. Stir in the coffee and kahlua until combined.
In a separate bowl, sieve and whisk together flour, cocoa powder, baking powder, soda and salt.
Add dry ingredients to the wet and mix until well blended.
Pour batter into pan and bake for about 65 minutes until a skewer inserted in the centre comes out clean.
Let cool in pan for about 15 minutes, then remove from pan and let cool completely on a wire rack.
As mine is a way reduced sugar version, I sprinkled icing sugar on top and served with a sweet caramel sauce.

See my other Jewish Chocolate Cake.