My mom loves muffin tops, so I bought her a special muffin tray that makes just muffin tops. It’s basically a muffin tray with 6 very shallow cups. So when you bake the batter, most of it would be just the cap of the muffin.
Joshua’s buddy was sick so our morning plans for a playdate got canceled. I figured I’d try out the muffin tray. I found this recipe on Epicurious and it looked pretty good. I like how high the blueberry-to-flour ratio is on this recipe. I modified it slightly (a bit less butter and sugar, and used buttermilk instead of milk), and here’s my version of it for making 12 muffin tops:
For the batter:
- 5 tablespoons unsalted butter
- 1/3 cup buttermilk
- 1 whole large egg
- 1 large yolk
- 3/4 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 cups frozen blueberries
For the topping:
- 2 tablespoons cold, cut into bits
- 1/2 cup all-purpose flour
- 3 tablespoons sugar
Put oven rack in upper third of oven and preheat to 375°F. Generously butter muffin pans.
Melt butter in a small saucepan over moderately low heat, then remove from heat. Whisk in buttermilk, then whisk in whole egg, yolk, and vanilla until combined well.
Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly.
Divide batter among 12 muffin cups, spreading evenly.
To make the topping, rub together all topping ingredients in a bowl with your fingertips until crumbly, then sprinkle evenly over batter in cups.
Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes.
Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature.
Since I only had 1 muffin top tray, I make 6 muffin tops. I put the rest of the batter/topping into regular muffin tray (lined with paper) and made 9 muffins.
What I really liked about the recipe is there’s lots of blueberries. I used the frozen blueberries from CostCo. I think the batter is a bit on the sweeter side for my liking. The topping make the muffins seem more like a coffee cake with a bit of crunch on top, which I loved.
I had my muffin top with a cup of decaf hazelnut coffee, and it almost made me forget my troubles for a few minutes. The muffin tops received a two-thumbs-up from both Cliff and Joshua.