I got a few food related gifts for my bridal shower and wedding. One of them was a crown muffin pan. I was registering at Williams-Sonoma with my Maid of Honour and I went on about how cool it would be to get those lovely crowns on my cupcakes and muffins like you see in bakeries. So I was ecstatic when I received these as a gift from her.
I used a Williams-Sonoma blueberry muffin mix my sister gave me, lined the pan and (here’s the mistake) filled the muffin liners mostly full. What resulted were muffins that did not have a crown. At least they were still tasty.
After demolishing all the muffins in 2 days, my muffin craving still existed. Every now and then I crave corn muffins and will have to make a batch 2 or 3 times a year. I love them, especially with a lot of butter on it. Yum. I decided to do an experiment and see what would happen if I used the liner but went past the top part. Logic says they’ll just spill over the top and I’ll have batter stuck between the liner and the pan. But is it possible the batter would push all the way to the sides so there would be no unfortunate batter seepage?
Recipe is quintessential muffins from The Bread Bible. The batter is really thick so there wasn’t really any seepage, I’ll have to test this out with a runnier batter.
I filled the cups at various levels to see what the results would be. I think for really full crowns I’ll need to make sure the batter is to the very top. This recipe should make 6, but with the more generous serving, makes 3. Mmm…twice the calories in a single muffin.
These were the fluffiest corn muffins I have ever made. I’m pretty sure it’s because of the sour cream. I am trying very hard not to eat the remaining 2 muffins.
Recipe here, just use sour cream instead of yogurt.by