subject: How To Make Muffin Tops [print this page] Everyone loves muffin tops! They're the crunchy, best parts of the muffins. They're not crusty or sweaty like the bottoms sometimes are. Once you start making muffin tops, you'll never go back to standard muffins.
With a muffin top pan, you can make only the tops. A muffin top pan has indented cavities about 3/8-inch deep and 4-inches in diameter. You load these cavities with batter. With a stiff batter, you can make high domed tops and because these are jumbo-sized tops, six will equal a batch of a dozen regular muffins.
Product Testing in Our Test Kitchen
At our test kitchen in Rigby, Idaho, we tested both recipes and mixes in muffin top pans. We used nonstick muffin top pans manufactured by Norpro. We experimented to learn how to use the pans to make the best muffin tops. Here is what we learned along with a recipe that we think you will enjoy.
- You can create high-domes in muffin top pans as well as conventional pans. Many muffin recipes call for high heat at the beginning of the baking period to create the rise necessary for attractive domes. You can do the same with a muffin top pan but because they don't rise as far, it is not necessary. If your batter is stiff enough that you can mound it, you can create high domes.
- Because the batter is not as deep, it takes less time to bake muffin tops. Reduce the baking time by about a third. For most recipes and mixes, baking at 375 degrees for 15 to 16 minutes was about right.
- With a thin batter, less can be put in a muffin top pan. The domes will not be as high and you'll have more muffin tops.
- If you are making high-domed muffin tops they will be larger than muffins. A 12-muffin mix or recipe yields six large, high-domed tops. A flatter muffin top is equal to a standard muffin.
- One of the joys of a muffin top pan is that the muffin tops don't stick as muffins often do. Just let them cool for a couple minutes and lift them off the pan.
Banana Chocolate Chocolate Chip Muffin Tops
This recipe is adapted from our Banana Chocolate Chocolate Chip Muffin recipe and yes, it's a good as it sounds. Again, tops are the way to go.
This is sweet enough; it's almost like a cake. In fact, you can serve it with whipped cream or ice cream and little fudge topping for a special treat.
Ingredients
1 3/4 cups all-purpose flour
1/4 cup cocoa
1/2 teaspoon salt
1/2 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs
1/4 cup vegetable oil
1/3 brown sugar
2/3 cup sour cream
2 tablespoons milk
1 cup ripe bananas, mashed (about two smaller bananas)
1 teaspoon banana flavor
1/2 cup walnuts, chopped
2/3 cup semisweet chocolate chips
Directions
Preheat the oven to 375 degrees.
1. In a medium bowl, mix the flour, cocoa, salt, baking powder, and baking soda.
2. In another bowl, mash the bananas. Whisk two large eggs and add those to the bananas. Add the oil, milk, flavor, brown sugar, and sour cream. Blend well. Stir in the nuts and chocolate chips.
3. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into greased muffin top tins.
4. Bake for 15 minutes. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool. Makes 8 to 10 muffin tops.
