How To Bake With A Muffin Top Pan
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Few things warm the senses better than some freshly-baked muffins fresh out of the oven. That is, unless we are talking MUFFIN TOPS! Those yummy and oh-so-satisfying half-muffins consisting of the superior TOP half of the muffin! Why are these so good? For many people, the top part is the best because that’s where all the delicious browning has taken place.
I don’t know how long these edible delights have been around but I do recall starting to see them several years ago at many of the popular bakeries. Did you know you can make your OWN muffin tops? You can! And you don’t even have to be cutting perfectly good muffins in half. All you need is a muffin top pan, plus the normal ingredients and things you’d use to make regular muffins. I’m using the Wilton Muffin Top non-stick pan, which makes 12 pieces. As you can see, it looks like a normal muffin pan except it is very shallow.
You can use any type of boxed muffin mix, or your own concoction made from scratch if you like. Here I’ve selected Kodiak Cakes Blueberry Muffin Mix and also their Double Dark Chocolate Muffin Mix. These appealed to me because they contain 100% whole grains so I feel good about feeding them to my family.
The mix was super-easy to prepare but I have to clue you in on a secret weapon. I’ve discovered Bak-Klene ZT which is an excellent non-stick spray, better than the more common brands out there. Even though my pan is a non-stick pan, you know how that often goes! You really want your muffin tops to just fall right out so I definitely recommend using this.
Use Bak-Klene ZT For The Best Release!
Another thing you will want to remember is to modify the baking time and/or temperature. Because the muffins are so much shorter, they will likely be overdone if you stick to the package recommendation for baking time and temp. For the first batch I made (which was blueberry) the package recommended 12-15 minutes at 375F. I decided to experiment with just lowering the temperature to 350F. At the lower temp, they actually took a little longer to bake and 20 minutes was just right.
Different mixes might produce different results so it’s probably a good idea to just keep a close eye on them for your first few batches. I also learned that the optimal dome height, with a little over-flow, was achieved by filling the muffin top pan wells almost all the way full.
After determining that 20 minutes was good for the mix I was using, I took the muffins out of the oven and let them cool for the recommended time of 5 minutes. Now, a few years ago I took a cake decorating class and I learned that this cooling time was very important for a clean release from the pan. If the baked goods are too warm, they might easily just fall apart coming out of the pan. And if you let them cool off too much, the oils will start to stick. I always set a timer for baking AND for cooling to ensure best results.
My muffin tops popped right out of the pan, as expected but still much to my delight. They are so delicious with butter or jam, or even plain! My family loved these and they are a great non-messy muffin for my kids to eat with no help from mom or dad. With so many mix varieties, they are wonderfully versatile and even make a great item to bring to pot luck events or holiday meals where everyone is pitching in something. So easy to make, yet a bit unique, these will surely be appreciated by all!
Stephanie Rae
Working mom, mother of two, on a quest to live life to the fullest. Focused on decluttering and clean eating. Follow along on my journey while creating one of your own!
http://www.firstthymemom.com
FAQs
The idea here is to start the muffins in a very hot oven for just a short amount of time. This activates the baking powder and allows the muffins to shoot up in height quickly. We then turn the heat down and continue to cook for longer. This is done to avoid over-browning and overbaking.
What is the most important rule to follow when baking muffins? ›
The number one rule for successful muffins is: Don't over-mix the batter. Use a rubber spatula to quickly fold (gently stir) the liquid ingredients into the dry ones. A few streaks of flour still showing is okay, especially if you plan to add in extra ingredients like fruits and nuts.
What makes a good muffin? ›
10 tips for perfect muffins
- Mix wet and dry separately. To prevent the mix from being overworked, first mix the wet ingredients together in one bowl and mix the dry ingredients in another. ...
- Don't over stir. ...
- Add your flavours last. ...
- Line the pan. ...
- Use an ice cream scoop. ...
- Don't overfill. ...
- Add a flavourful sprinkle. ...
- Fill up the pan.
In 1880, Samuel Bath Thomas created the Original “Nooks & Crannies®” English Muffin after moving from England to the United States. He used a top secret process that included griddle baking to create a muffin that was crunchy on the outside and soft on the inside. He later opened his own bakery in New York City.
What does adding an extra egg do to muffins? ›
Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.
How to make blueberry muffins rise higher? ›
Start the oven on high
Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.
What are some mistakes to avoid when making muffins? ›
5 Mistakes to Avoid When Making Muffins
- Overmixing the batter.
- Not lining or greasing the pan.
- Overfilling the muffin cups.
- Overbaking or underbaking the muffins.
- Leaving the muffins in the pan to cool.
According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat.
What is the most common flaw when baking muffins? ›
Overmixing is a common problem with muffins. First combine dry ingredients, mixing well. Then combine liquid ingredients, mixing well. Finally combine dry and wet ingredients, by hand, using only 15 to 20 light strokes.
Are muffins better with oil or butter? ›
It is possible to replace oil with butter in a muffin recipe as generally most muffin recipes are quite forgiving and you may find that butter gives a better flavour.
Depending on what ingredients you're using, the batter will range from runny (like thin cake batter) to very thick (like drop-cookie dough). As a general rule, the thinner the batter, the lighter the muffins will be when baked. But don't be afraid to bake thick, gloppy batter.
How to perfectly bake muffins? ›
High to Low Baking Temperature
So for this batch I took the control recipe and started it off by baking for 5 minutes at 450°F, then turned the temperature down to 400°F and continued baking for slightly less than 15 minutes. These muffins were beautifully tall, attractive, moist, and soft. Win!
What do English people call muffins? ›
United Kingdom
English muffins are usually referred to simply as muffins in the UK; sweet American-style muffins are occasionally referred to as American muffins to differentiate.
What is the most popular muffin? ›
Blueberry muffins are probably the single most popular muffin of all time. They are like the Beyonce of muffins. And this recipe is called "To Die For" for a reason. Generously sized with a little bit of crunch in the sugary topping, these are the blueberry ideal.
What is the top of a muffin called? ›
Muffin tops
The muffin top is the crisp upper part of the muffin, which has developed a "browned crust that's slightly singed around the edges".
How do I get my muffins to rise higher? ›
For an extra boost in rise, you can start baking the muffins at a slightly higher temperature (e.g., 425°F / 220°C) for the first 5 minutes, then reduce it to the recipe-specified temperature. This initial high heat can create a burst of steam and rapid expansion.
How to get high dome on muffins? ›
For nice domed muffins, fill your pan with at least 6 heaping tablespoons. For SUPER DOMES fill with 8 heaping tablespoons. Remember, the more batter you add to the pan, the longer the bake time will need to be!
How to make cupcakes rise high? ›
Place your cupcakes into a preheated 400 degree F oven, no matter what temperature the recipe calls for. Most cupcake recipes suggest 350-375 degrees F, which results in a flat top. When you increase the temperature, the edges of the cupcakes will solidify first, allowing the center to rise, creating a domed top.
How do you keep muffins moist and fluffy? ›
The Best Way to Store Muffins
- STEP ONE: Let the muffins cool completely on a wire rack.
- STEP TWO: Line an airtight storage container with paper towels.
- STEP THREE: Place muffins in the container, on top of the paper towels.
- STEP FOUR: Place an additional paper towel layer on top of the muffins.
