Baking powder is the primary leavening agent used in muffins, as it reacts with an acidic ingredient to produce carbon dioxide gas, which causes the muffins to rise.

Scones are distinguished from muffins by their higher butter content, which gives them a more crumbly texture.

Scones are traditionally cut into triangular shapes before baking.

Blueberry muffins are the most common type of muffin, followed by chocolate chip muffins and banana muffins.

Scones typically do not contain baking powder as a leavening agent, as they rely on the butter and flour to create a flaky texture.

Scones are traditionally served with jam and cream, although other toppings such as butter and honey are also popular.

Muffins are generally denser than cupcakes, as they contain less sugar and butter.

Muffins and scones are best stored in an airtight container at room temperature for up to 2 days. They can also be stored in the refrigerator for up to a week or in the freezer for up to 2 months.

Muffins are typically baked at 400°F (200°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Scones are typically baked at 425°F (220°C) for 15-20 minutes, or until golden brown.

Muffin pans typically have deeper cups than scone pans, which allows the muffins to rise higher.

To prevent muffins from sticking to the pan, you can grease the pan with butter or cooking spray, line the pan with parchment paper, or use a nonstick muffin pan.

To tell if a muffin is done baking, you can insert a toothpick into the center and see if it comes out clean, check if the muffin has risen to the top of the pan, and look for a golden brown color.

To tell if a scone is done baking, you can insert a toothpick into the center and see if it comes out clean, check if the scone has risen to the top of the pan, and look for a golden brown color.

There are many common variations of muffins and scones, including blueberry muffins, chocolate chip muffins, banana muffins, cranberry scones, cheese scones, fruit scones, muffins with nuts, scones with herbs, muffins with streusel topping, and scones with glaze.