Sometimes the best part of a muffin is the top! Learn how to make blueberry muffin tops that are perfect for brunch or breakfast.
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*
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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
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup fat free milk
- 2 cups fresh blueberries
Streusel Topping
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter cubed
- 1 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 325°F. Grease muffin cups or line with muffin liners.
- 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.
- 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).
- 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.
- Bake for about 20 minutes in the preheated oven.
Notes
- Recipe adapted from All Recipes
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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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.
The muffin tops really are the best. Whenever I eat a muffin, I peel the top off and save it for last.
I keep thinking about Seinfeld too when I think muffin tops!
You have a muffin top pan? How fun is that? Now I can’t stop thinking of Seinfeld. 😉