Monday, October 2, 2017

Super Moist Blueberry Muffin Tops

Are you the kind of person who eat the muffin tops and chuck the rest away?

Feeling guilty???

I'm relieved if you are guilty! Or, I'm relieved because I know that you can't see my guilty look. *Giggle*

Having said that, I like to clarify that I'm not the kind of person who waste food but I do have preference for muffin top rather than its bottom.

Muffin tops? If you are a Seinfeld fan, you probably know what I'm talking about. There is a Seinfeld episode named The Muffin Tops in 1997. While eating a muffin, Elaine gave an idea to her former boss. An idea that she eats only the muffin tops... resulting a store that sells just the muffin tops! After this episode, many muffin-top-loving people like me realized that we can bake muffins in the form of muffin tops and also resulting muffin-top baking pans selling in many kitchenware shops.

Muffin-top baking pan? Actually, you don't need a muffin-top baking pan to bake muffin tops and I can show you how... You can either bake your muffin tops on baking trays or in standard muffin pans with the least amount of batter. No worries!!! If you already have a muffin-top baking pan... Opsie!

blueberry muffin top
Super Moist Blueberry Muffin Tops
Muffins with the top, the streusel and NO bottom!

I am a muffin-top addict!!!

Believe it or not, I have baked these buttery, fruity, crumbly, super moist irresistibly delicious blueberry muffin tops SO SO SO many times. Simply because I love this less-guilty idea of indulging the best part of a muffins within needing to eat the boring muffin bottom. So, this means that I can only half of the calories of one blueberry muffin and it is still satisfying! SWEET!!!

Due to the fact, that I have baked these blueberry muffin tops SO SO SO many times, I have been exploring and even finely-tuned the best blueberry muffin top recipes at Epicurious and Food Network...

THESE are my ultimate super moist blueberry muffin tops!!! And this is why I am a muffin-top addict!!!

blueberry muffin top
See! You don't need a muffin-top baking pan to bake muffin tops.
blueberry muffin top
See! These muffin tops are so so so irresistibly moist and yummy!
HELP!!! I am a muffin-top addict!!!

Here's a video showing how I baked these yummy blueberry muffin tops. It's extremely easy as you can mix the batter with just a wooden spoon!

Thanks Bensound for the music in my video.

Gosh! I hope that I'm not getting a muffin top after eating too much of these... LOL!

Here's the recipe that is modified from Epicurious and Food Network.
Mine is the quickest and easiest to satisfy your muffin top craving and you can even bake the muffin tops so easily in this smallest amount! A must try recipe!!!

Makes 6 muffin tops
IMPORTANT - Do not bake these muffin tops too small as the smaller muffin tops tend to be drier than the larger ones.

For the crumble topping:
20g unsalted butter, cold
30g all-purpose flour
10g caster sugar

For the muffin:
30g unsalted butter, soften at room temperature
35g caster sugar - the sweetness of this reduced amount is just right for us!
1 large yolk (at least 15g), at room temperature
1/2 large egg white (at least 17g), at room temperature
1/2 tsp vanilla paste or extract
3/4 cup (110g) all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 tbsp (45ml) cream with 35% fat, cold from a fridge
1 cup (250ml) blueberries, fresh or frozen (do not thaw if they are frozen)

Preheat oven to 375°F or 190°C or 170°C fan forced. Line a baking tray with baking paper or grease standard 1/3 cup muffin pans with cooking oil spray or extra butter.

Make topping:
Combine all topping ingredients in a mixing bowl and use your fingertips to rub butter into the flour mixture until crumbly. Set aside in a fridge while mixing the muffin batter.

For the muffin:
Using a wooden spoon or an electric mixer with paddle attachment, beat butter and sugar in a large mixing bowl until fluffy and combined. Beat in egg yolk, egg white and vanilla until combined

Combine flour, baking powder, baking soda and salt. Sift half of the flour mixture into the butter mixture and add half of the cream. Use a spoon to stir until just combined. Sift in the remaining flour mixture and add the remaining cream into the batter. Stir until just combined. Do not over-mix as it will toughen the muffins. Fold in blueberries gently but thoroughly.

Divide mixture into 6 equal portions and spoon each portion of batter onto the prepared baking tray with 3-4 cm apart. Remove crumble topping from fridge and spoon tablespoonful of the topping onto each muffin round. No worries if it looks messy! Use your hands to gather the crumble topping and lightly press it onto the batter.

Bake for 15 mins or until golden and crisp and a skewer inserted into the center of a muffin comes out clean.

Cool muffins on the trays or pans for about 10-15 mins, then transfer them to a wire rack to cool further. Serve warm or at room temperature.

Store any uneaten muffin tops in an airtight container at room temperature for up to 2 days but I'm sure that all will be gone within the day of bake.

Happy Baking
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  1. Hi Zoe!
    From your video I noticed you used thicken cream. Can I use whipping cream instead?

    1. Hi Wendy, Thickened cream is actually whipping cream with 35% fat that has not been whipped. Cheers!

  2. Wow, I'm so glad I found your website! First thing I made and it turned out heavenly soft and melt in your mouth. So impressed! Thank you Zoe for sharing this recipe :)