I haven't had an English miffing in ages. Just not a thing here in continental Europe sadly.
I confess that I laughed aloud when I read this post.
But, yes, I know what you mean.
And, if you hadn't remarked on the fact (or spelling) of the magical muffin, (see your post, below) I wouldn't have commented on it either.
.. we like them for lunch time sandwiches as well. A variation on the same theme, is using poppyseed strudel and raisin/cinnamon buns (purchased from a small, European bakery).
I love those small, European, bakeries; their bread and other delights are almost invariably delicious.
Lovely and why did I type "miffings" argh ah well I mean moofins sorry muffins. ? Anyway, I also am fond of crumpets and what I like about both is how well they absorb fresh butter.
Shouted with laughter reading this; thank you.
Anyway, both muffins and croissants fall into the category of what I consider an "occasional treat" (preferably at week-ends) breakfast, and all the more welcome (and appreciated) for that.
And, (as with crumpets, as well), agreed, their capacity to absorb butter (in considerable quantities) is part of their appeal.
