These little cakes have their origin in English scones, essential in the tea ceremony, brought to the New World by emigrants in the 17th century. Soon, they began creating quicker and simpler versions using more substantial ingredients like cornmeal, lard, and vegetables, transforming them into wonderful snacks. Over the years, each region developed its specialties based on the typical ingredients of the area. Muffins had become grandma's little cakes, something very homemade. But this changed when in 1880, an English baker S.B. Thomas opened a shop in New York, transformed and refined these sweets, and began supplying large daily quantities to hotels and restaurants frequented by high society in the Big Apple.