What is the difference between muffins and friands

How would you rate Raspberry and Pistachio Friands? Leave a Review. Great gluten free! I made them in mini muffins tins and sprayed it with PAM and they popped right out.

These were sensational! I made them for a ladies lunch and everyone raved and wanted the recipe. If you need a fancy GF treat, try these. They are delicious and beautiful. Mine looked exactly like the photo. Save Story.

To revisit this recipe, visit My Account, then View saved recipes. Cupcakes have a much softer texture and are easy to bite into. They are never crispy or dense as muffins. And they tend to not have many fillings inside. Muffins have a bit harder texture than cupcakes.

They are denser and feel more like munching into bread with fillings like nuts or fruits in them. Muffins, in general, are meant to be savory foods in contrast to the sweet taste and softer texture of cupcakes. Cupcakes are generally prepared and eaten cold. They are similar to cake and pastries and stored in the cold. High temperatures affect them badly and can ruin them.

They can both be served hot and cold. Usually, toppings or frostings are added onto the top for a cupcake. Muffins, however, are a bit larger as they are made to overflow the cup and create a larger top. This is what gives them a mushroom head shape, which is often associated with muffins.

This is probably another essential difference and one of the defining differences between the two. Cupcakes always tend to have frosting or cream on top of them.

While the flavors vary, whether or not it comes with frosting on top is often the feature that people identify cupcakes with. This adds to the sugary taste of cupcakes.

Muffins do not have frosting or cream on their tops. They either have some sprinkled sugar on top or a thin layer of glaze. Marie from?? Hi Marie, So glad you enjoyed these friands! They would be so cute as shamrocks. This recipe is perfect thank you. I used to have the best Friand recipe. Every event friends begged me to bring some. Then I lost the recipe. After years of not being able to match it, this is the closest recipe. Thank you!

I have been completely intrigued by the idea of these adorable little cakes. I had never heard of them let alone tasted them before. And so I tried them. Hi Paula, Friands should be a little dense in texture from the ground almonds, but they are not dense in a bad way.

They are not light and airy like angel food cake. Typically in cake recipes using ground almonds, the cakes will be a little dense and heavier than normal cakes using just flour. Hope this helps! Love this recipe. Use it quite often. Always mean to try the lemon and blueberry ones but always seem to fall back to this recipe. Hi Bobbie, Thanks for your message! These are SO good. Over the Christmas break I have been making these for all the friends and family and everyone loves them.

This recipe is destined to become a family favourite here. Thanks so much from Wellington, NZ. Hi Kimberley, Thanks so much for your lovely message! So glad your friends and family love these friands. Hi how do I make my friands have that special look — crusty around the outside, flattish on top — rather the the rounded muffin top.

It seems that the fruit toppings weigh down the batter a bit, so that the cakes do not rise as much. But if you want a flat top, I suggest that you cool the friands with the tops facing down on the wire rack.

The nice crust around the edges is achieved when the sugar in the batter caramelises upon baking. I find that a metal pan both non-stick and uncoated is always best for baking and for achieving a nice crust around the cake.

I rarely have good results with silicon moulds. My daughter and I have chosen to make friands for her French class cooking assignment and friands were an option but we live at ft elevation.

I suspect that, because there are no leveling agents here, you should be able to make the recipe as is. Please let me know how it goes! I used raspberries and lemon rind. Flavour gorgeous. However the consistency was too squidgy. I have an authentic metal friand tin but the cakes all stuck to the bottom in spite of generous greasing. I love the site and photography too. I really would like to persevere and get it right.

Many thanks. I have just found this recipe and made these Friands using GF flour. I have tried several times to make Friands with little success, I had all but given up. These are amazing!!! Thank you so much for sharing, I will be trying a lot more of your yummy recipes. Gluten Free. Raspberry Friands. Pin Recipe.