With blueberries still on my brain, I knew what had to come next. Muffins.
I’m talking muffins that are real, thick, and juicy…. no wait, sorry, that’s not referring to muffins. But, seriously, whenever I pick out muffins, I go for the one that has the biggest top. I’d be a loyal customer at Top of the Muffin to You! So my challenge in this baking endeavor was to make a muffin with the ideal golden brown top bursting forth from a base that would be moist and overflowing with berries. Also, I knew I wanted to add a streusel topping. Because, yum.
I knew certain baking pans were made specifically for muffin tops, but I didn’t have one and that also felt a little like cheating. So, I did some research. Turns out there are some tricks you can do to help your muffin top reach its fullest potential.
- Fill er’ up: fill your muffin tins at least ¾ of the way full or to the top, if you dare!
- Turn up the heat: turn your oven to 400 instead of the recommended 350 or 375, this will quickly activate the leavening ingredients and allow the sides to rise while the center bakes more slowly.
- Run the clock: since you’ve increased the oven temperature, be mindful of the baking time. 18-20 minutes should do the trick but you can also start with less time and regularly check the trays.
- Chill out: let your cold ingredients come to room temperature before adding them to your batter; this encourages proper mixing and even baking.
- Mix like a pro: after combining the dry and wet ingredients, fill the trays and place in the oven as soon as possible. This allows the leavening agents to work properly.
I applied these tips and added a streusel topping to a basic blueberry muffin recipe found on William Sonoma’s website. Thanks WS!
¼ cup granulated sugar
¼ cup light brown sugar
⅓ cup all purpose flour
½ teaspoon ground cinnamon
¼ cup cold butter
To prepare the streusel, mix all dry ingredients in a bowl and then cut in butter until crumbly. Sprinkle streusel topping over muffins before baking. Voila!