Like many people, my favorite part of the muffin is the muffin top. I knew that there existed muffin top pans, but for some reason I didn't think to buy one until recently. I bought the Chicago Metallic Original Muffin Top Pan.
I was a little surprised by the size of the muffin tops when my pan came. Basically, it spreads an entire muffin into a muffin top. I thought I would just have a bunch of small muffin tops.

Spreading a regular-sized muffin and spreading it into a muffin top makes the muffin top look huge. I kinda wish they were regular sized. It was a bit weird to eat a muffin top without the bottoms. I think this works better for certain muffins and not others. For example, I like having the bottoms of the blueberry muffins. It's not my favorite part, but the soft, super moist bottom works well when eaten with the streusel top. I think if I made chocolate muffins, I might not miss the bottoms at all.

The baking time and oven temperature is slightly different for muffin tops. I used the recipe printed on the back of my muffin top pan for reference.

Blueberry muffin tops (recipe adapted from allrecipes)

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 2 cups fresh blueberries
    Streusel topping

  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Directions

  1. Preheat oven to 325 degrees F. Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking
    powder. Place vegetable oil into a 1 cup measuring cup; add the egg and
    enough milk to fill the cup. Mix this with flour mixture. Fold in
    blueberries. 
  3. To Make Streusel Topping: Mix together 1/2 cup sugar, 1/3 cup
    flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and
    sprinkle over muffins before baking. (I mixed with fork and then mixed
    with my hands, pressing the mixture together and then rubbing it between
    my fingers to make it crumbly)
  4. Pour enough batter so that it lines the edges of the muffin tops (it's about the same batter for a regular muffin). Sprinkle tops with streusel topping.
  5. Bake for about 20 minutes in the preheated oven.
   

6 Responses to “Giant Blueberry muffin tops”

  1. susan from food blogga — July 27, 2010 at 5:30 am

    You have a muffin top pan? How fun is that? Now I can’t stop thinking of Seinfeld. ;)

  2. Kirbie — July 28, 2010 at 12:42 am

    I keep thinking about Seinfeld too when I think muffin tops!

  3. Mary — July 29, 2010 at 4:53 pm

    The muffin tops really are the best. Whenever I eat a muffin, I peel the top off and save it for last.

  4. Kirbie — July 30, 2010 at 11:29 am

    I agree. I just wish these were smaller, so it would feel more like I’m eating several muffin tops. I dont know why that is important rather than eating just one big one.

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