Indulge in the sublime pleasure of our Muffin Top recipe, a delightful twist on traditional muffins that focuses on the delectable, crispy crown of each muffin. These golden-brown, slightly crunchy muffin tops are bursting with flavor and offer a delightful contrast to the moist center. Whether enjoyed as a breakfast treat, afternoon snack, or dessert, these Muffin Tops are sure to captivate your taste buds and leave you craving for more.
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 20 minutes
Serving: 12 muffin tops
Yield: 12 muffin tops
Calories: Approximately 180 calories per muffin top
Ingredients:
- 1 ½ cups (180g) all-purpose flour
- ½ cup (100g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, melted
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) buttermilk
- Optional: Mix-ins such as chocolate chips, dried fruits, or chopped nuts for extra flavor and texture
Equipment:
- Mixing bowl
- Whisk
- Muffin top pan or baking sheet
- Pastry brush
Step-by-Step Guide:
Step 1:
Preheat your oven to 375°F (190°C) and lightly grease a muffin top pan or line a baking sheet with parchment paper.
Step 2:
In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk them together to ensure even distribution of the dry ingredients.
Step 3:
In a separate bowl, whisk together the melted butter, egg, vanilla extract, and buttermilk until well combined.
Step 4:
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. If desired, fold in your favorite mix-ins to add extra flavor and texture to the muffin tops.
Step 5:
Spoon the batter onto the prepared muffin top pan or drop rounded tablespoons onto the baking sheet, leaving enough space for spreading. Use the back of a spoon or a spatula to spread the batter into circular shapes, forming the iconic muffin top appearance.
Step 6:
Bake in the preheated oven for approximately 15-20 minutes or until the edges turn golden brown and the tops become crispy. Keep a close eye on them as baking times may vary.
Step 7:
Once baked, remove the muffin tops from the oven and allow them to cool on the pan or baking sheet for a few minutes. Using a spatula, gently transfer them to a wire rack to cool completely.
Tips and Tricks:
Tip 1:
For an extra burst of flavor, consider adding mix-ins like chocolate chips, dried fruits, or chopped nuts to the batter before baking.Tip 2:
To enhance the crunchiness of the muffin tops, lightly brush the tops with melted butter before baking.Tip 3:
Don’t have a muffin top pan? No worries! You can use a baking sheet lined with parchment paper. Simply spoon the batter onto the sheet, creating circular shapes.Tip 4:
Experiment with different flavors by adding spices like cinnamon or nutmeg to the batter. These aromatic additions can elevate the taste of your muffin tops.Tip 5:
Enjoy your Muffin Tops warm or at room temperature. If storing, place them in an airtight container to maintain their crispness.
Nutritional Information:
Calories: Approximately 180 calories per muffin top
Fat: 9g
Carbohydrates: 22g
Protein: 3g
Fiber: 1g
Final Thoughts:
These Muffin Tops offer the ultimate indulgence with their crispy exterior and tender interior. Whether you savor them as a standalone treat or pair them with your favorite hot beverage, they are sure to delight your taste buds with every bite. So, dive into the world of crispy delights and experience the sheer joy of our Muffin Top recipe!
F&Q
Q1: Can I use whole wheat flour instead of all-purpose flour in this Muffin Top recipe?
A1: While you can substitute whole wheat flour for all-purpose flour in this Muffin Top recipe, keep in mind that it may result in a denser texture. You can try using a combination of whole wheat flour and all-purpose flour for a balance of flavor and texture.
Q2: Can I use regular milk instead of buttermilk in these Muffin Tops?
A2: If you don’t have buttermilk on hand for these Muffin Tops, you can make a homemade substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using it in the recipe.
Q3: Can I freeze the Muffin Tops?
A3: Yes, you can freeze the baked Muffin Tops for future enjoyment. Once cooled, place them in an airtight container or freezer bag, separating each layer with parchment paper. These Muffin Tops can be stored in the freezer for up to 3 months. To thaw, simply leave them at room temperature or reheat them in the oven for a few minutes.
Q4: Can I use margarine instead of butter in these Muffin Tops?
A4: While butter provides a rich flavor, you can substitute margarine in these Muffin Tops. However, keep in mind that the taste and texture may vary slightly.
Q5: Can I make larger or smaller Muffin Tops?
A5: Absolutely! Adjust the size of the spoonfuls of batter to make larger or smaller Muffin Tops. Just keep in mind that the baking time may need to be adjusted accordingly.
Q6: Can I use a muffin tin instead of a muffin top pan for these Muffin Tops?
A6: If you don’t have a muffin top pan for these Muffin Tops, you can use a standard muffin tin. Simply spoon the batter into the wells, filling them about two-thirds full. The resulting muffins will have both the top and bottom portions.
Q7: Can I store the Muffin Top batter in the refrigerator overnight?
A7: It’s generally not recommended to refrigerate the Muffin Top batter overnight as it may affect the texture and rise of the muffin tops. It’s best to bake them right after preparing the batter.
Q8: Can I substitute the granulated sugar with a sugar alternative in these Muffin Tops?
A8: Yes, you can use a sugar alternative like stevia or erythritol in these Muffin Tops. However, keep in mind that the taste and texture may be slightly different from using granulated sugar. Follow the manufacturer’s instructions for the appropriate substitution ratio.
