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Baking powder, liquid, sugar, salt, and eggs are all ingredients in muffins. On a volumetric basis, the liquid-typically milk-represents roughly half as much flour as flour does on a weight basis. A small-portioned loaf of bread is referred to as a muffin. Many varieties resemble miniature cakes or cupcakes in shape, although they are often less sweet and don't typically have frosting like cupcakes. Low-ratio cakes are prepared similarly to how muffins are, except the batter is baked in tiny cup-shaped molds (Cross 2007). Although whole wheat muffins and batters enhanced with blueberries, raspberries, dates, nuts, chocolate chips, raisins, carrots, and other related ingredients are becoming more and more popular, the majority are still made from refined soft wheat flour. Similar to cakes, the features of the final product are significantly influenced by the type of flour, double-acting baking powder, and batter consistency. Breakfast or in between meals, muffins are frequently consumed.