My quest for getting a big muffin top is at an end. The secret to getting those bakery style muffins? A crown muffin pan is the easiest way as the mold allows you to add more batter. Don’t have a crown pan? Here are some other tips:
– Fill the batter right up to the top or very very close to it. The first time I used my crown muffin pan, I filled the liner 2/3 full which led to a regular sized muffin. Filling it to the top resulted in a puffy top.
– Use a thick batter. You can mound the batter real high without any worries of it spilling over.
– Try upping the temperature while the oven preheats. Crank your oven up to 425F and then when you pop the ovens in, lower the temperature to what the recipe calls for.
– I have found personally that when I fill the empty tins with water (to help prevent scorching) it also made the muffins rise more. I’m curious to see if the muffins will rise more when you have a baking pan on the lower rack preheating with the oven and then you throw in ice cubes once you put in the muffins to create steam.
For these muffins, I used the Lemon-Blueberry muffin recipe from The Mixer Bible. I omitted the lemon zest because I didn’t have any and I did a streusel topping as per hubby’s request. I also reduced the amount of baking powder because the recipe called for a full tablespoon and it seemed like a lot, so I used 1 teaspoon.
R has been wanting me to create these gargantuan sized muffins. I think it’s a side effect from shopping at Costco all the time when we pass by the massive muffin loaves. The recipe of 12 made 5 muffins. I realized today as I struggled to finish my muffin for breakfast (which could feed a family of 3) that I’ll have to limit my giant muffin baking, or make a few big ones for the hubby and small ones for me. I’d like my muffins to be more snack-like than a meal.
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.
For a crunchier top, you can sprinkle extra cornmeal
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.