How To Make Muffin Tops?

Heat your oven to 425 degrees.

How to bake Muffins in the oven?

Then top with the melted butter and raw sugar. Turn your oven light on, and place the muffins in the oven to bake. It will take 10-12 minutes for the muffins to rise and the muffin tops to brown. At this point, reduce the heat to 350 degrees (don’t open the oven though). Let bake for another 5-7 minutes.

Are there any quick and Easy Muffin Tops?

Enjoy your quick and easy muffin tops! Yep, that’s it, that’s all there is to it! No special pan, no special recipe, just perfect giant muffin tops!

How do you make streusel topping for muffins?

Alternatively, combine equal parts flour, brown sugar and butter with a pastry blender to create a simple streusel topping. Or use plain white sugar. Cover each muffin with an even layer. Bake the muffins for 25 minutes so they cook through and form a high, domed top. The crunchy topping sets during baking.

Can you make a muffin top pan smaller?

So if you don’t like sharing your giant muffin tops then you can purchase a muffin top pan that makes smaller individual-sized muffin tops. The muffin top pan from Cuisinart makes baking perfect, uniform muffin tops easy every time! Featuring a non-stick finish means you don’t need to worry about greasing the pan.

How do you make a muffin top without a special pan?

Simply pour a portion into a greased pie pan or cookie sheet (<- that's the best cookie sheet I've found). You want about a half-inch lining the bottom of your pan. What is this? Bake at the temperature provided in your recipe but reduce time by approximately half.

How do you get muffin tops?

What Causes a Muffin Top?

  1. Diet. Much like actual muffins, “muffin tops” are also made in the kitchen.
  2. Heredity. Genetics determine how and where you store fat, Ziltzer says.
  3. Stress. Anxiety, worry and distress can also play a role in creating those midsection rolls.
  4. Lack of exercise.
  5. Not enough sleep.

What makes a muffin top?

Muffin top can appear not only around your torso, but also on your fingers, wrists, or legs. If there’s excess skin and fat that bulges above or below your ring, it’s a sign that it’s too small and it’s causing you a finger muffin top. When your leggings are too tight, they’re likely to create a leg muffin.

How do I make my muffin tops round?

Giving your muffins a boost of extra hot heat (220C/420F) when they first go in the oven helps the outside of the muffin to set quickly whilst the inside of the muffin continues to rise, resulting in the muffin top/domed look.

How do I make my muffin tops smooth?

Make sure you’re using fresh leaveners. Throw out baking soda and baking powder that’s ineffective and long-expired. Use a folding motion, rather than a mixing motion, to combine the wet and dry ingredients — you want your batter to be as light as possible.

What can I use instead of muffin pan?

To make muffins without a muffin pan, use paper, silicon, or foil muffin liners (or create your own) on a baking tray, in mason jar lids. Bake muffins in ramekins, ovenproof mugs or cups, or even clean cans. Bake muffin batter as a loaf or cake or in a skillet. Or use an electric muffin maker.

Can you make muffins without muffin cups?

You can bake excellent muffins or cupcakes and remove them safely from pans without using baking liners as long you effectively grease your baking pan. If you don’t want to bother with liners or make a special trip to the store, you’re not alone.

Do guys like muffin tops?

Muffin top : As seen here, it can be quite attractive if carried well and flaunted appropriately, If it is not proportionate with the body, it can be quite unattractive and quite unappealing. On the flipside, there are men who prefer toned and slender bodies on women. For them, a muffin top is probably a no no.

What foods help you lose muffin top?

Eliminate that muffin top with these foods.

Melt away fat with these foods, and let us know your favorite combinations in the comments.

  • Eggs. They truly are incredible!
  • Green Tea.
  • Avocado.
  • Almonds.
  • Quinoa.
  • Grapefruit.
  • Salmon.
  • Lemon.
  • How do I make the top of my muffins crack?

    Avoid Over-mixing

    As mentioned above, over-mixing your batter cannot be good. That’s because the more you mix it, the more glutinous it becomes, making the muffins dense with tighter grain. Over-mixing bursts the air bubbles in the batter leading to holes inside your muffins and even a cracked surface.

    Why am I skinny with a muffin top?

    There are a few reasons that you may experience this condition: You’re committed to cardio workouts, but don’t do resistance training. You have a poor diet, despite your amazing metabolism that keeps you skinny. Everyone’s favorite reason – genetics.

    Why can’t I get rid of my muffin top?

    “Muffin top,” or excess fat around the midsection, is one of the most difficult areas on the body to sculpt into shape. Diet, exercise, sleep, and stress can all impact belly fat, making it particularly stubborn and hard to get rid of.

    Are muffin tops normal?

    “Any woman can get a muffin top. But women are more likely to gain excess belly weight — especially deep inside the belly — as they go through perimenopause and into menopause when their menstrual cycle ends.

    Why are my muffins hard on top?

    Baking muffins at too high temperatures can cause a hard crust to form. Follow recipe directions for the correct temperature to bake the muffins. To insure the correct temperature each time you bake, always use an oven thermometer.

    Should muffins crack on top?

    or cupcakes have cracks on the top – again means they are rising much too fast – the oven is too high. Lower temperature slightly. Cupcakes bak quicker then the time stated (in 15 minutes as compared to the stated 20 minutes )–usually because the oven is too high. Reduce temperature.

    What kind of sugar do you put on top of muffins?

    Sprinkle granulated sugar over the muffin batter for a sweet crust. Measure about 0.25 cups (59 ml) of granulated sugar and use a pinch or 2 for each muffin to create a thin layer. This way, the sugar will bake into the batter and create a delicious, crunchy crust on the muffin tops.

    How to get the fluffy muffin top you want?

  • Preheat oven to 325-350.
  • Fill 1/2-3/4 full
  • Bake 15-20 minutes or until a toothpick inserted comes out clean
  • How to make the best muffins ever?

  • Combine milk,vinegar and oats in a large bowl and let stand for one hour.
  • Preheat the oven to 375°F and place the oven rack in the centre of the oven.
  • Crack the egg into the oat and milk mixture; add sugar and mix to combine.
  • Sift remaining ingredients into the bowl: flour,salt,baking powder,baking soda,&spices.
  • How to dress around a muffin top?

    – Try dark colors when wearing a shift dress. They do a great job of hiding the midsection. – Look for shift dresses with a bold neckline. This will direct attention up and away from your muffin top. – Make sure your shift dress is loose enough around your stomach. If it doesn’t fit right, it will not hide your muffin top.

    How to Bake Muffins Tops and a Basic Muffin Recipe

    I’m going to reveal the techniques of baking muffins with bakery-style muffin tops, as well as a simple muffin recipe that everyone can make.Make a note of this recipe because you will be making it again and again.I’ve always felt like a lady on a mission.

    • A mission for muffin tops…
    • on real muffins, to be precise.
    • Despite five fruitless efforts, I’ve finally figured out how to make home-baked muffins with muffin tops!
    • Like the muffins you see in bakeries, these muffins feature crunchy sugar-coated domed tops.
    1. I started with a recipe that I found online, but it turned out to be a complete disaster.
    2. The end effect was a batch of flat, depressing muffins, rather than a lovely baked item that you are eager to devour.
    3. I sat down and started doing some research.
    1. As it turned out, my baking powder, baking soda, and flour were insufficient in the recipe I was attempting to make.
    2. Another significant concern was the fact that the oven must be heated to a higher temperature – 425 degrees – when the muffins are initially placed in it.
    3. It is extremely vital to completely fill the muffin cups in the muffin tray with batter.
    4. All the way to the top.
    5. Although this recipe only yields 9 muffins, they are large and beautiful muffins.

    You must load the batter all the way to the top in order to get those muffin toppers!I guarantee that it will not turn into a dripping mess that burns at the bottom of your oven.Simply follow the steps in this recipe to the letter.Baked with a little vanilla flavoring, my basic muffin recipe produces moist, cakey muffins.They aren’t extremely sweet, which was done on purpose because you will most likely be adding some fruit to them.I’m sure you’ve noticed that I frequently urge you to make modifications to recipes in order to make them your own.

    • When you’re in the kitchen, that’s acceptable.
    • However, this is baking.
    • Baking is a scientific endeavor.
    • Get those measuring cups out of the cupboard and start following the directions.
    • When it comes to the fruit, nuts, and other mix-ins that you use in your muffins, you may be as creative as you want.
    1. Approximately 1 1/2 cups of berries should be added, with an additional 1/2 cup of nuts or other mix-ins at your discretion.


    There are a few things to take in mind when making this recipe, even though I have tested it with three different varieties of fruit so far.I reside in Chicago and have not tested this recipe at higher elevations or with higher amounts of humidity because I am not familiar with those conditions.Check to see that your baking powder and baking soda are less than 6 months old – otherwise, they may be less effective in their baking.

    • I also do not advocate adding strawberries since they get too mushy and the end result is not very pleasing.

    Tips for evaluating other muffin recipes

    Using my basic muffin recipe is entirely optional, and that is perfectly OK.Take a look at the following bits of advice to assist you achieve muffin top success.I discovered that the ideal baking powder and baking soda ratio for 1 1/4 cups of flour is 2 1/2 teaspoons baking powder and 1/2 teaspoon baking soda.

    • Baking your muffins in the top third of the oven at 425 degrees will ensure that they come out perfectly.
    • Turn on the oven light and keep an eye on the muffins as they rise and brown.
    • Once you have gorgeous muffin tops, reduce the oven temperature to 350 degrees F.
    • to finish the baking process (or whatever your recipe specifies).

    How to Bake Muffins with Muffin Tops and a Basic Muffin Recipe

    • Make great bakery-style muffins at home with this simple muffin recipe, which will teach you how. Time required for preparation: 20 minutes Preparation time: 17 minutes Time allotted: 37 minutes 1 cup softened butter
    • 3 teaspoons
    • 1/3 cup softened Cream Cheese (with 1/3 reduced fat)
    • 1 cup plus 3 teaspoons all-purpose flour
    • 1/2 cup granulated sugar
    • 1/2 teaspoon vanilla
    • 1 egg
    • 1 egg white
    • 1 cup plus 3 tablespoons all-purpose flour
    • Optional: 2 1/2 teaspoons Baking Powder, 1/2 teaspoon Baking Soda, 1/4 teaspoon Salt, 1/4 cup Buttermilk, 1 tablespoon flour for tossing the berries, 1 1/2 cups Berries Half-cup of toasted nuts or white chocolate chips
    • In addition, for the topping, 1 tablespoon melted butter
    • 1 tablespoon raw sugar
    • 1 tablespoon granulated sugar
    1. Preheat the oven to 425 degrees fahrenheit 9 muffin liners should be placed in a muffin tray. Then, using an electric mixer, blend the butter and cream cheese until well combined. As soon as the ingredients are fully combined, add the granulated sugar and continue to beat on a medium high speed until the mixture is fluffy. This should take no more than 2 minutes.
    2. In a separate bowl, whisk together the egg, egg white, and vanilla until barely incorporated with the butter, cream cheese, and sugar combination.
    3. In a separate dish, whisk together 1 cup and 3 tablespoons flour, as well as the baking powder, baking soda, and salt.
    4. The electric mixer’s bowl should be removed
    5. you’ll want to fold everything combined by hand after that. Fold the flour mixture and buttermilk into the contents in the mixing basin from the mixer until everything is well combined. Stir in a third of the flour mixture, followed by half of the buttermilk, another third of the flour mixture, the remaining buttermilk, and then the remaining flour mixture until everything is combined. Fold the ingredients together until they are just combined – do not overmix. Allow for 15 minutes of resting time before mixing.
    6. While the batter is resting, combine the berries and other ingredients in a large mixing dish. Using a tablespoon of flour, lightly dust the berries and gently mix them in, covering them in flour. This keeps the berries from sinking to the bottom of the container.
    7. After the batter has been allowed to rest, fold in the berries and other ingredients.
    8. Fill the muffin liners all the way to the top with the batter and bake for 20 minutes. Then, using the melted butter and raw sugar, decorate the top.
    9. Turn on the oven’s light and put the muffins in the oven to bake for 20 minutes. In order for the muffins to rise and brown on top, they will need to be baked for 10-12 minutes. Reduce the heat to 350 degrees Fahrenheit at this stage (but do not open the oven door). Allow for another 5-7 minutes of baking.
    10. The muffins should be taken out of the oven and allowed to cool for 2 minutes before being placed on a cloth to continue cooling. In this way, you may prevent the muffin tops from sinking as they cool.

    Would you want to store these baking suggestions for later? Here’s an image for you to save to your Pinterest board: This recipe was used as inspiration, however it didn’t work out very well in the end. Both What Sarah Bakes and The Kitchen Whisperer were excellent tools for learning how to make muffins that looked like they came from a bakery.

    How to Make Scrumptious Muffin Tops Without a Special Pan in 6 Easy Steps!

    Without the use of a muffin top pan, we’ll teach you how to produce delectable muffin tops in just six simple steps today.That’s correct, you can make muffin tops without the need of a specific muffin top pan.Let’s get started because this is going to be a lot of fun.

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    But Why Bake Just Muffin Tops?

    Oh, my goodness, you two!Even though I’m certain that everyone in my house thinks I’m insane, muffin tops are one of my absolute favorites.Baking muffins isn’t something I do very frequently, but when I do, the muffins turn out to be rather wonderful!

    • They’re not the finest part, though; they’re the tops, and they’re very fantastic.
    • Because it is considered impolite for me to bite the muffin tops off of everyone’s muffins, I thought it was past time for me to take matters into my own hands and make my own muffins.
    • I was sitting there thinking to myself, ″How am I going to make muffin tops without a muffin top pan?″ I had no idea.
    • And there, my dear friends, is the tale of how I came up with the muffin topping hack.
    1. Thanks for reading!
    See also:  What Happened To Mauro On Cake Boss?

    How to make muffin tops without a muffin top pan!

    Okay, who’s up for joining me? Interested in learning how to make my incredibly simple muffin tops? Continue reading. This is the greatest, most simple, and most effective trick for turning any of your favorite muffins into the most delectable muffin toppers!

    6 Easy Steps to Perfect Giant Muffin Tops!

    Mix your favorite muffin recipe

    Don’t forget to preheat your oven before you begin!Make your favorite muffin recipe as you normally would, and then bake them as you typically would.There are no additional ingredients, and there is no fuss.

    • Simply prepare your favorite simple dish.
    • Here’s a delicious gluten-free recipe that I discovered on the Betty Crocker website.
    • It appears to be in excellent condition: Strawberry muffins that are free of gluten.
    • In place of the chocolate chips, I used the recipe for Banana Chocolate Chip Muffins minus the chocolate chips.
    1. It’s one of my all-time favorite muffin recipes.
    2. Because I was doing my seasonal baking at the same time, I doubled the recipe and made 18 small muffins to start.
    3. Once you’ve combined the ingredients for the muffin batter, you may either create a few little muffins, like I did, or a couple of gigantic muffin tops, as you see fit.
    1. Simply spoon a portion of the mixture onto a greased pie plate or cookie sheet (this is the nicest cookie sheet I’ve come across).
    2. You want to line the bottom of the pan with approximately a half-inch of parchment paper.
    3. Keep the oven at the temperature specified in the recipe, but shorten the baking time by nearly half.
    4. Use a toothpick in the center of the big muffin tops to determine whether or not they are done.
    5. The toothpick should be able to be removed cleanly.

    If the toothpick does not come out clean, return the muffins to the oven and continue to check them at 5-minute intervals until the batter is gone.Once the toothpick test confirms that the muffin tops are thoroughly cooked, remove the muffins from the oven and set them aside to cool for a few minutes.Remove the muffin tops from the pan after they have cooled.This is critical in order to keep moisture in the air!Keep your freshly baked muffin tops in a plastic container with a tight-fitting lid!This will help to keep them nice, fresh, and moist at all times…

    • I hope we don’t have any haters of the’moist’ term in our group!

    And now you know how to make muffin tops without a muffin top pan!

    Take pleasure with your fast and simple muffin toppers! Yes, that is all there is to it, that is all there is to it! There is no need for a specific pan or a unique recipe; simply perfectly sized muffin tops!

    Want to make muffin tops with a muffin top pan?

    But wait, did you know that muffin top pans are really manufactured and sold by this company?They most certainly do!Consequently, if you don’t want to share your big muffin tops, you may get a muffin top pan that produces smaller individual-sized muffin tops.

    • Using the Cuisinart muffin top plate, it’s simple to bake muffin tops that are perfectly consistent every time.
    • Because it has a nonstick coating, you won’t have to worry about scrubbing the pan clean.
    • It’s as simple as sliding your cooled muffin tops directly into your sealable plastic container and you’re done.

    Pin this muffin top hack for later!

    Did you like this smart, inexpensive, and simple hack? Distribute it to the entire planet… Are you going to give it a shot now that you know how to manufacture muffin tops without using a muffin top pan? Do you have any questions? Please share your thoughts in the comments section below!

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    Make Perfect High-Domed Muffin Tops!

    Everyone knows that the greatest portion of a muffin is always the top of the muffin. Muffin tops are crispy, full of flavor, and may even have the texture and flavor of fluffy cookies if prepared properly. They aren’t crusty or sweaty on the bottoms, as the bottoms of the muffins may be at times. After trying your hand at muffin tops, you’ll never go back to regular muffins again.

    Use a Muffin Top Pan

    To make muffin tops, all you need is a muffin top pan, muffin batter, and an oven to get started.With the muffin top pan, you won’t have to waste any more muffin bottoms, and the domed muffin tops it produces will be delicious for you and your family to enjoy.A muffin top pan has six cavities that are somewhat larger than normal—approximately four inches in diameter.

    • The cavities, on the other hand, are just 3/8-inch deep.
    • If you fill these voids with a firm batter, the result will be gigantic muffin tops with a high-topped top.
    • Six muffin tops will provide twelve regular-sized muffins or six giant muffins when baked together.
    • The muffins are very easy to remove from the pan because of the shallow indentations in the pan.
    1. Allow them to rest for a few of minutes if they are stuck at all.

    Muffin Top Testing in Our Test Kitchen

    We have a test kitchen at our plant in Rigby, Idaho, where we test new goods and develop new mixes and recipes for existing items. We put the Norpro nonstick muffin top pan through its paces with both recipes and mixes, testing to find out what worked and what didn’t work. Here are our findings, as well as a dish that we found to be delicious.

    Making High-Domed Muffin Tops

    Everyone knows that muffins with a high dome are always the most visually pleasing.For muffin tops, the rule is the same.Making high domes in a muffin top pan is similar to making high domes in a normal pan, however the former is generally simpler.

    • The methods used are the same as before.
    • The use of high heat at the beginning of the baking phase in many muffin recipes is important to achieve the rise necessary for appealing domes.
    • If you use a muffin top pan, you may do the same thing, but because the batter will be above the pan, it will not be as required.

    Thin Muffin Batter vs. Stiff Batter

    Regardless of whether your muffin batter is thin or firm, you will still obtain some delicious muffin tops.In the test kitchen, we discovered that using a thin batter results in muffin tops that are flatter.This is due to the fact that a smaller amount of thin batter may be placed into the shallow cavities of the muffin top pan.

    • You will, however, have more muffin tops if you do it this way.
    • It is simpler to fill the muffin top pan with firm batter than it is with loose batter.
    • Muffin tops with a high dome will be baked when you use stiff batter piled high in a muffin pan.

    Muffin Tops Baking Time and Yield

    Because the batter is not as deep, it takes less time for the muffin tops to bake than it would otherwise.Reducing the baking time for your standard muffin recipe by approximately one-third is recommended.Bake at 375 degrees for 15 to 16 minutes for the majority of recipes and mixes seems to be the sweet spot.

    • Muffin tops that have a high dome will be larger in size than conventional muffin tops if you are creating them.
    • Six huge, high-domed tops can be made from a 12-muffin mix or recipe.
    • A flatter muffin top has the same nutritional value as a normal muffin.

    Banana Chocolate Chocolate Chip Muffin Tops

    • Chocolate muffins are a universal favorite. These muffin tops were made using a modified version of our Banana Chocolate Chocolate Chip Muffin recipe. Their quality is excellent. This is quite sweet, nearly to the point of resembling cake. If you want to make a special treat out of it, you may top it with some whipped cream or frozen yogurt and some chocolate sauce. Ingredients: 2 large eggs, 1/4 cup vegetable oil, 1/3 brown sugar, 2/3 cup sour cream, 2 tablespoons milk, 1 cup ripe bananas, mashed (approximately two smaller bananas), 1 teaspoon banana flavor, 1/2 cup chopped walnuts, 2/3 cup semisweet chocolate chips
    • 1 3/4 cups all-purpose flour
    • 1/4 cup cocoa
    • 1/2 teaspoon salt
    • 1/2 tablespoon baking powder
    • 1/2 teaspoon baking soda

    Instructions: The oven should be preheated to 375°F.

    1. In a medium-sized mixing basin, combine the flour, cocoa, salt, baking powder, and baking soda
    2. in a separate dish, mash the bananas until well combined. Two big eggs should be whisked together and then added to the bananas. Combine the oil, milk, flavoring, brown sugar, and sour cream in a mixing bowl. Make a smooth paste. Combine the nuts and chocolate chips in a separate bowl
    3. using a spatula, fold the dry ingredients into the wet ingredients. Stir until the ingredients are barely blended. Bake for 15 minutes after spooning the batter into the muffin top pans that have been oiled. Allow the muffins to cool in their pans for a few minutes before transferring them to wire racks to cool completely. This recipe makes 8 to 10 muffin tops.

    Recommended Recipes

    Muffin Tops with Cream Cheese and Chocolate Filling Recipe for Cranberry Nut and Orange Muffin Tops How to Make the Best Banana Muffin Top Recipe More information may be found at the ″Muffin Top Resource Center.″ Come learn to bake with us at the ″How to Bake Cooking School.″ Keep up with us.If you’d like to be included to our mailing list and get future articles and special offers, please let us know here.Please forward this to your friends who enjoy cooking and baking!

    Skip the Muffin Tin and Make these Blueberry Crumble Muffin Tops Instead

    If you are only interested in the top of the muffin and consider the bottoms to be an afterthought, you can omit the bottoms — and the muffin tin — entirely.This creative take on blueberry muffins focuses solely on the tops of the muffins.Because the mounds of batter are directly exposed to the heat in the oven, they brown nicely and turn golden, resulting in a flavorful and toasty outside texture with a super-tender inside texture.

    • You can eat them warm right off the baking sheet or allow them to cool completely.
    • In either case, they’re delicious when slathered in butter.
    • This recipe does not call for fresh blueberries, which makes it suitable for baking all year round.
    • When using frozen peas, there is no need to thaw them first, making this a quick and easy recipe to whip up whenever a craving strikes.
    1. It is not necessary to use a muffin tin or muffin liners to make these muffin tops.
    2. The recipe is baked entirely on a baking sheet and does not require any special ingredients.
    3. Simply scoop the batter onto the baking sheet with an ice cream scoop or pile mounds of batter onto the baking sheet and bake.
    1. If you store muffin tops in an airtight container, they will last up to three days.
    2. You can eat it as is, or toast it and serve it.
    3. The addition of blueberry streusel enhances the flavor of these muffin tops.


    • 2 cups all-purpose flour, divided
    • 8 tablespoons (1 stick) unsalted butter, divided
    • 1/2 cup whole milk
    • 1 big egg
    • 2 cups sugar, divided
    • 1/4 cup light brown sugar, packed
    • 1/2 teaspoon powdered cinnamon, divided
    • 3/4 teaspoon kosher salt, divided
    • 1/2 cup fresh or frozen blueberries (do not thaw), divided
    • 1 small lemon
    • 1 3/4 teaspoon baking powder
    • 2/3 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1 1/2 cups fresh or frozen blueberries (do not thaw)
    • 1 small lemon
    • 1 3/4 teaspoon baking powder
    • 2/3 cup granulated sugar (do not thaw)
    • 1 small lemon
    • 1 3/4 teaspoon baking powder
    • 2/3 cup granulated sugar
    • 1 teaspoon vanilla extract


    1. Set out 4 tablespoons of the unsalted butter, 1/2 cup whole milk, and 1 big egg on a cutting board or counter. Allow the butter to soften at room temperature for 45 to 1 hour, depending on how soft you want it.
    2. Preheat the oven to 375°F and divide it into thirds by arranging two racks in the middle of the oven.
    3. Prepare 2 baking sheets with a rim by lining them with parchment paper.
    4. To make the streusel topping, follow these steps: In a medium-sized mixing bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt until well combined. In a small microwave-safe dish, combine the remaining 4 tablespoons unsalted butter and mix well. Microwave for about 30 seconds, or until the chocolate is barely melted. (Alternatively, melt the butter over a low heat on the stove.) In a large mixing bowl, combine the oil and flour until big crumbs form.
    5. Set aside 1 tiny lemon (1/2 teaspoon) for another purpose and finely grate the zest of 1 larger lemon (1/2 teaspoon) into another medium-sized bowl. To the lemon zest, stir in the remaining 1 1/2 cups all-purpose flour, 1 3/4 teaspoons baking powder, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon powdered cinnamon until well combined. Set aside. Whisk until everything is well incorporated
    6. in a large mixing basin, combine the softened butter and 2/3 cup granulated sugar and beat on medium-high speed with an electric hand mixer until light and fluffy, about 2 minutes. (Alternatively, use the paddle attachment on a stand mixer to beat the ingredients.) In a separate bowl, whisk together the egg and 1 teaspoon vanilla extract until thoroughly blended. In a separate bowl, combine the milk and flour mixture and beat on low speed for 40 seconds or until barely mixed. Fold in 1 cup of the blueberries with a flexible spatula until they are evenly distributed throughout the batter.
    7. Drop the batter onto the baking sheets, 6 per sheet, spreading them equally apart, using a cookie scoop or a 1/4-cup measuring cup. In the muffin tops, press the remaining 1/2 cup blueberries in a circular motion. Top each muffin top with roughly 1 spoonful of the streusel mixture.
    8. 12 minutes in the oven should enough. Turn the baking sheets between the racks and from front to back to ensure even baking. Continue baking for another 8 to 10 minutes, or until a toothpick inserted in the center comes out clean and the muffin tops are a light golden-brown color, depending on your oven. Allow for 10 minutes of cooling time on the baking sheets before moving to a wire rack. Warm or at room temperature are both acceptable serving temperatures.

    Recipe Notes

    Cooked muffin tops can be kept at room temperature in an airtight container for up to 3 days or frozen for up to 3 months after baking.

    Tips on making crunchy large muffin tops

    In order to be considered flawless, the muffin should have a thin brown crust, slightly rounded top with a pebbled look, and a moist, uniform inside.Extreme mixing and an excessive amount of liquid should result in no peaks or tunnels, which are typically observed (muffin batter should not be fluid).Who doesn’t enjoy an extra big cafe style overfilled muffin topped with a crispy muffin top on a cold winter day?

    • If a muffin does not meet those requirements, I will not purchase it.
    • The tops of the muffins are the finest part!
    • If you’ve ever watched Seinfeld, you’ll be familiar with this.
    • In order to make a perfectly scrumptious muffin top (the edible sort), here are some things I’ve learned over the years:
    1. In order to get the best results, all pastry chefs recommend that you use components that are at room temperature (i.e., eggs and butter should not be used directly from the refrigerator). Leave it out for a few minutes before using it
    2. make sure to add each egg one at a time, rather than dropping them all in at the same time. To ensure that each egg is well integrated into the batter, do it as follows:
    3. In a muffin tin, almost to the top of the pan, pour in the batter. Forget about what other recipes say about filling the pan 2/3 of the way. You’re looking for that massive dome impression, not a flat, floppy muffin top. This simply implies that a muffin recipe that yields 12 muffins will make 9-10 muffins instead
    4. To achieve well rounded muffins, start by baking the muffins at a very high temperature (about 220C) for a few minutes before lowering the temperature to the one recommended by the recipe. Because of the increased baking temperature, the outside edges of the muffin will set while the interior is still liquidy, resulting in a more dense muffin. The middle of the muffin continues to rise while it bakes from the inside out, and presto! As a result, we obtain beautiful dome-topped muffins
    5. if the muffin tops begin to brown prematurely on the exterior but have not yet been fully baked, open your oven and cover the pan with aluminum foil
    6. make sure your batter is thick. It’s important not to have a liquidy batter, so if this happens to you, make modifications to your recipe – perhaps more flour, perhaps less butter or oil – to avoid this problem. Keep in mind that it should be ″spoonable″ rather than ″pourable.″ I believe it is a reasonable test: don’t overmix the batter. This is critically crucial. Just until all of the ingredients are properly incorporated, mix on low speed. Some batter recipes are intended to have a lumpy appearance, so resist the temptation to mix them! Leave it in its current state! The baking time varies depending on whether you are making micro muffins (8-12 minutes), normal muffins (15-20 minutes), or large muffins (25-35 mins). A toothpick will come out clean if the mixture has been thoroughly combined
    7. after the wet and dry components have been thoroughly mixed, the acids in the leavening agents begin to act immediately, and if they are left on the counter for an extended period of time, they become useless. If you want delicious-looking muffins, get them in the oven as soon as possible
    8. I’ve heard that some people pour empty muffin tins half-full of water in the muffin pan to ensure equal baking. Although I’ve never needed it, it may be beneficial. Please let me know if you have any questions. Always set your muffin tin in the center of an oven rack that is positioned in the middle of the oven. Muffins that are placed closer to the oven wall will cook more quickly than muffins placed in the middle. It is possible that you will want to flip the muffin tray halfway through cooking, but it is better not to interrupt the cooking process.
    See also:  Why Won T My Cake Rise?

    I hope these suggestions will be of use to you in your wonderful works. Please let me know if you have any other excellent suggestions in the comments section below!

    What Is a ″Muffin Top″ and How Do I Get Rid of It?

    There’s a good chance you’ve heard someone moan about their ″muffin top″ at some point.Unfortunately, they aren’t referring to the perfectly-crusty top of a blueberry muffin or a pumpkin muffin here.Instead, it’s more probable that the ″muffin top″ in issue refers to a frequent problem region around the stomach, which includes what many people refer to as ″love handles.″ This article will explain what creates this persistent abdominal fat and what you can do to avoid it.

    What Is a Muffin Top?

    It is common terminology to refer to an accumulation of fat around the stomach, just above the hips, as a ″muffin top.″ The additional fat may pour out over the waistband of tight-fitting jeans — ″exactly like a muffin above the paper cup,″ notes Robert Ziltzer, M.D., FACP, FAAP, obesity medicine physician and writer of ″Chasing Diets,″ who describes how this happens.According to Ziltzer, there are two forms of belly fat that might contribute to a muffin top: subcutaneous fat (the soft, pinchable fat immediately below the skin) and visceral fat (the fat that is stored deep inside the abdominal cavity) (a deeper layer of fat that surrounds the abdominal organs).

    What Causes a Muffin Top?

    A number of factors can increase the likelihood of developing a bulge in the belly, including:


    ″Muffin tops″ are manufactured in the same way as genuine muffins are produced in the kitchen.Making a habit of eating too many calories every day can lead to fat storage around the midsection, so make sure you are burning more calories than you are consuming, advises Brittany Noel Robles, M.D., M.P.H, CPT, an OBGYN and NASM-certified personal trainer.″If you are eating too many calories every day, it can lead to fat storage around the midsection,″ she says.


    According to Ziltzer, your genetics impact how and where you retain fat. While you have no control over your genes, exercise and a balanced diet can assist you in losing weight.


    Anxiety, anxiety, and despair can all contribute to the development of stomach rolls.According to Abby Nouis, an ACSM-certified personal trainer and facility director at QuickHIT Fitness in Madison, WI.″Stress causes the production of cortisol in your body, which instructs your body to hang on to that fat, particularly around your waist,″ she explains.

    • Stress can also lead to binge eating, which can contribute to weight gain in the long run.

    Lack of exercise

    If you aren’t burning off as many calories as you consume, those additional calories will almost certainly end up in your midsection. Whether you favor high-intensity interval training (HIIT), barre, dance, or boxing, make sure you’re getting your body moving every day.

    Not enough sleep

    According to recent research, a shorter sleep duration is connected with a higher body mass index, a larger waist circumference, and more subcutaneous fat accumulation.The lack of sleep has an impact on your hunger, desires, and mood, according to Nouis, and it can also impair your drive to exercise, she adds.Relaxing with meditation or stretching before bed might assist you in getting a good night’s sleep.

    Can I Lose My Muffin Top?

    Yes, but it will take time and effort on your part as well.The muffin top can be lost, according to Robles, who believes it is doable.″However, it is not a solution that can be implemented immediately.″ It is not viable to target fat reduction in specific problem regions of the body.

    • However, when you decrease total body fat, you’ll see a reduction in the size of your stomach.
    • As a result, Robles believes that the most effective weight-loss strategy is a multi-channel approach that targets the controllable contributing elements, such as nutrition, exercise, sleep, and stress reduction.
    • Preserving a balanced diet and getting the right amount of calories is essential.
    • Nouis advocates eating a variety of nutrient-dense vegetables, such as broccoli, kale, Brussels sprouts, cabbage, spinach, and cauliflower, in addition to a sufficient amount of protein.
    1. Last but not least, remember to take care of yourself.
    2. Healthy stress management techniques can help you lower cortisol levels in your body and sleep better at night, both of which can help you avoid gaining weight and losing your waistline (or muffin top).

    What Causes Muffin Top and How to Get Rid of It

    It’s inconvenient to have extra fat collect around your waistline.It may be found deep within your body, and it can even pack around your intestines and liver if it is large enough.While having a fat stomach may appear to be innocuous, it is not aesthetically pleasing.

    • We at Bright Side have conducted extensive study to determine what causes you to have persistent belly fat and how to eliminate it.

    1. Stress is the first thing to blame.

    When we are nervous, the body releases cortisol, which is a stress-related hormone. In addition to encouraging fat to collect in our stomach area, cortisol, while it can provide us with an increase in energy, can also result in weight gain. As a result of the release of stress hormones, our hunger increases, and the body becomes more resistant to losing weight.

    2. Your body might be trying to tell you something’s wrong.

    Extra fat around your waistline may be associated with a number of health problems.Fat cells are responsible for the production of hormones that alert your body of the amount of fat you’ve accumulated.One of these hormones, known as leptin, has the potential to negatively impact your reproductive system and impair fertility.

    • In addition to being an indication of a metabolic problem or high blood pressure, the fat hanging over the waist of your jeans may also be a sign of diabetes.

    3. Sleepless nights might give you a chubby stomach.

    When we are sleep deprived, we have a tendency to overindulge in sweets and to be less inclined to exercise. Stress levels rise as a result of a lack of sleep, as do our desires for unhealthy foods.

    4. Couch potatoes are at higher risk for belly fat.

    A person will gain weight if they consume more calories than they burn off over a given day. A sedentary lifestyle will make it difficult for you to remove excess fat, particularly the persistent muffin top that forms around your waist.

    5. Tight rings may cause sausage fingers.

    It is possible to develop muffin top not just around your chest, but also on your fingers, wrists, and legs. Having extra skin and fat protrude above or below your ring is an indication that your band is too tiny, resulting in a finger muffin top, which may be corrected with a ring sizer. The likelihood of developing a leg muffin is increased when your leggings are overly tight.

    How to get rid of muffin top

    1.Incorporate some necessary fatty acids into your everyday diet to help speed up your metabolism.Healthy fatty acids can be found in nuts, cold-water fish, olive oil, and vegetables, to name a few sources.

    • 2.
    • Get some exercise!
    • There is no one specific workout that can help you lose your muffin top, but a combination of cardio and strength training will allow you to flatten out your stomach.
    • 3.
    1. Maintain control of your posture.
    2. The taller you are, the less muffin top you will have on your tummy.
    3. In order to maintain proper posture throughout the day, you must use your core muscles, which also helps you burn extra fat around your waist.
    1. 4.
    2. Purchase clothing and accessories that are the right size.
    3. A pair of jeans with a higher waistband can assist you in visually smoothing out your belly area.
    4. Do you have a muffin top on your tummy?
    5. Do you have any suggestions for other methods of combating it?


    The perfect muffin, in my opinion, is the one that resembles a Mexican hat with a rounded top and is made of whole wheat flour.When you’re doodling (or is it just what I do?) it’s the type of thing you’d sketch.In addition, it is the type of achievement that might be difficult to obtain unless you have some ‘know-how.″ Do you have any idea what I’m talking about?

    • I began on a quest to discover the secrets behind this look, and I have some very exciting news to share with you: I discovered them.
    • EVERY single one of them.
    • So pay great attention because I’m about to show them all to you.
    • Ready?
    1. There are just a number of techniques you need to be aware of: 1.
    2. The type of flour you choose can have a significant impact on the appearance of your muffin.
    3. Muffin recipes with a greater flour ratio (between 2-4 cups) provide a far better ‘Mexican hat appearance’ than muffin recipes with a lower flour ratio (between 1+1/2 cups).
    1. However, this can occasionally have an adverse effect on the flavor and texture of your muffin, so you may need to make a choice between the appearance of the muffin top and the taste of your muffin.
    2. When baking muffins, it is also important to use wholewheat flour (rather than a combination of white and wholemeal flour) to ensure that they rise properly.
    3. Due to the fact that the endosperm and bran (in the flour) weights down the cooked product significantly, it is more difficult to raise the muffin from its baking pan.
    4. Wholewheat flour is unquestionably healthier than white flour, and it also produces a lovely nutty flavor, which I prefer over the ideal muffin top on occasion (that was hard to admit).
    5. If you are looking for the ideal muffin top, however, white flour or a blend of white and wholemeal flour will yield the greatest results.

    Baking soda and baking powder are two of the most important ingredients in baking.Despite the fact that they are both chemical leaveners, baking soda and baking powder operate in somewhat different ways, resulting in slightly different outcomes.Generally speaking, baking powder causes baked products to puff up, whereas baking soda causes baked goods to spread.It is difficult to produce the edge of the Mexican hat without the use of baking soda (so-to-speak).All we have to do now is make sure that the recipe has an acid to counteract the baking soda (learn more about baking soda and baking powder here).Additionally, muffins with the muffin top are typically excessively leavened, meaning they include a large amount of baking powder (about 1 1/2 to 2 teaspoons per cup of flour, as opposed to a regular 1 teaspoon per cup of flour).

    • Unexpectedly, they do not appear to collapse on top of themselves, which is something that might happen when baked foods are over-leavened.
    • 3.
    • Fill the container to the brim.
    • Most recipes instruct you to fill the muffin holes approximately 3/4 of the way full.
    • In order to get the muffin top appearance, we must fill the muffin cups almost to the brim.
    1. 4.
    2. The temperature of the oven is perhaps the most crucial factor to consider.
    3. Allowing your muffins to bake for an additional five minutes at a higher temperature (220C/420F) when they initially go into the oven allows the exterior of the muffin to set fast while the center of the muffin continues to rise, resulting in the muffin top/domed appearance.
    4. It is important to turn the oven temperature down after 5-10 minutes or even immediately after the muffins are placed in the oven (about 180C/350F) to avoid the muffin tops from becoming burnt while the muffin inside continues to bake.

    5.When the muffins are finished baking and have cooled for about 5 minutes, turn them out onto a clean tea towel and allow them to continue cooling upside down.The result is not just a reduction in the likelihood of soggy bottoms (eeek), but it also increases volume and enhances the dome appearance.And Alton Brown is a firm believer in this as well.

    • 6.
    • A new tip I learnt lately is that muffins baked in muffin liners/paper cups tend to have a more dome-like appearance rather than the traditional Mexican hat appearance.
    • They still soar to the sky in a magnificent manner, but they do so in a manner more akin to a mountain peak, which is excellent if that is what you like.
    • …and that’s the end of it.
    • Some tiny tips and tricks to help us make the perfect cafe-style muffins with beautiful muffin tops are revealed in this article.
    • Please, no more muffin tops with a flat top ever again.
    • Try these suggestions with the recipe below — you may use any berries you have on hand in place of the blueberries if you like (see notes in recipe).
    • What does your ideal muffin look like?
    See also:  How Full Do You Fill A Cake Pan?

    Share your thoughts in the comments.THIS LEMON BLUEBERRY MUFFIN RECIPE CAN BE FOUND HERE.

    Do Your Muffins Fall Flat? Here’s How to Make Perfectly-Domed Tops

    • We’re sharing tips and tactics that we’ve learned from talks on the Food52 Hotline to make navigating all of our kitchens easier and more enjoyable. What we’re talking about today: how to make your muffins puff out with pride. It’s not difficult to recognize the typical suspects in a line-up of muffins that includes some that are handmade, some that are baked in a bakery, and some that are factory-made and vacuum-sealed in plastic bags. Bakery muffins have softly mounded tops, with chests that have inflated proudly, reaching over the bounds of their liners, refusing to be restrained by the restrictions that humbler muffins must adhere to. Muffins produced from scratch are a flatter, more reserved species. They’re smaller and more compact, and since they don’t have to live in dread of having their overflowing tops grabbed, they’re also less scary than their larger counterparts. Muffins created in a factory are a completely different animal. However, some of us consume muffins just for the purpose of consuming the muffin top, prompting the question: How can we manufacture tall, rotund bakery-style muffins at home? This question was answered by experienced baker Zoe Nathan, whose book Huckleberry had us pointing at every photo and nodding our heads at every dish as our mouths were open with delight. Zoe was dubious about the whole thing. When she was putting together and testing the muffin recipes for her book, she discovered that recipes that produced gorgeous domes in the industrial convection ovens at Huckleberry Café did not produce the same results in home kitchens. Most muffins flop flat if they are not baked in an industrial convection oven. We, on the other hand, would not give up so quickly. We chose to prepare Zoe’s Chocolate Chunk Muffins and put them through their paces with three alternative hypotheses on how to get mounded muffins: Increasing the amount of flour used. Zoe was certain that increasing the amount of flour in a conventional muffin recipe would result in domed cupcakes for home chefs, but she cautioned that doing so would result in floury, dense muffins instead. Originally, the recipe called for 1 1/4 cups all-purpose flour
    • we increased the amount to 1 2/3 cups and baked the muffins for 5 to 8 minutes at a higher temperature than the recipe specified. As a result, we used the hypothesis that a very hot starting oven temperature would force the butter in the batter to release steam at a faster pace, giving our muffins a jump start on the baking process. We started them at 400 degrees Fahrenheit and then reduced the temperature to the standard 350 degrees Fahrenheit after 5 minutes. Zoe, a firm believer in baking at high temperatures, was concerned that this experiment would overcook the outsides of the muffins and dry out the insides of the muffins because we were using the convection setting on our standard oven in our test kitchen. The convection setting on the oven makes use of a fan to provide equal heat distribution throughout the oven. The reasoning behind using a convection oven to generate domes is similar to the reasoning behind starting the muffins at a high temperature: steam the butter early in the baking process. This technique may also be used to make other baked items rise higher in the air: Zoe informed us that liquidy mixtures, such as pumpkin bread, may ″jump″ when baked in a convection oven, causing them to cook more quickly. A convection bake is also more effective at ensuring that the insides and outsides of muffins cook at the same pace, which means that the inside of the muffin should bake (and rise) at the same rate as the edges. Our oven temperature was reduced from the normal 350 degrees Fahrenheit to 325 degrees Fahrenheit in order to compensate for more intense baking while using the convection mode.
    • And now it’s time for the big reveal! Zoe was correct (it shouldn’t come as a surprise): the muffin with the additional flour was the only one that came out round. With a crumbier and dryer texture, it was probably the cakiest of the five. It tasted more like a bought muffin than any of the others, and was the most floury of the lot (more flour than butter). As you can see, the muffin that was baked at a high temperature got a considerably deeper color. Its crispness was just on the outside of the cake
    • the inside remained soft and buttery, and a butter knife slipped through it with ease. Instead of rising to the top of the muffin tin, the convection setting caused the muffin to spread outwards, reaching over the sides of the tin and into the area reserved for its neighbors. (In the photo below, we combined four separate batches of muffins into a single muffin tray for the sake of comparison.) It had a crunchier and tougher texture than any of its relatives had. The original muffin was a favorite among the crew because it was light and buttery, with just the proper amount of moisture. No one seemed to mind that it sank a bit in the centre, but it didn’t seem to bother anyone. Zoe, on the other hand, is baffled by the current fad around domed muffins and cupcakes. Zoe feels that a dome would distort the proportion of frosting to cake in cupcakes, and hence would cause the cosmos to be thrown off balance. However, if you dare to defy the laws of nature – if you simply cannot get the image of muffin tops and perfectly-mounded cupcakes from your mind – here are a few other suggestions to try: Make sure you’re using fresh leaveners when you’re baking. Remove any baking soda and baking powder that is no longer functional or has expired
    • and
    • When combining the wet and dry components, fold them together rather than mixing them together
    • you want your batter to be as light as possible.
    • Allow for a few minutes of baking time before opening the oven door to avoid reducing the temperature and introducing an airy wind
    • Make a dish that is light and airy. Some people have discovered that dense muffins laden with hefty fillings are less likely to dome than light muffins.

    Let us know if you have strong feelings about domed muffins and cupcakes (or if you have dependable ideas for making them). Let us know what you think in the comments section below! Photographs courtesy of Mark Weinberg I used to be employed by Food52. I’m quite sure I’m the one who scooped out every last bit of cookie dough from the cookie dough ice cream.

    12 Great Ways to Make Muffins (Without a Muffin Pan)

    It is possible that this content contains affiliate links.If you choose to make a purchase after clicking on one of these links, I may get a commission at no additional cost to you.Aside from that, I earn money as an Amazon Associate when people make eligible purchases.

    • Muffins are among of the simplest and most delicious baked items that you can prepare at home, and they are great for breakfast or as a snack in between meals.
    • The components are standard store-cupboard fare, so you should be able to get some milk, eggs, flour, and sugar in a short amount of time.
    • But what happens if you don’t have the perfect baking tray on hand?
    • Is it possible to bake muffins without using a muffin pan?
    1. If you don’t have a muffin pan, you may use paper, silicon, or foil muffin liners (or make your own) on a baking tray or in mason jar lids to make muffins without one.
    2. Muffins can be baked in ramekins, ovenproof mugs or cups, or even empty aluminum cans.
    3. Bake the muffin batter as a loaf or cake, or in a pan if you want to be fancy.
    1. Alternatively, an electric muffin maker can be used.
    2. If you want to make muffins but don’t have a muffin or cupcake pan, don’t be discouraged.
    3. There are several alternatives.
    4. Despite the fact that muffin trays are neatly formed with separate metal muffin-shaped cups, muffin trays are not required for the enjoyment of a freshly baked muffin in their whole.
    5. You don’t need a muffin pan as long as you have anything that can hold your muffin batter in form as it bakes and rises while baking and rising.

    There are several inventive approaches to baking muffins that do not require the use of a muffin tin.

    1 – Use Flat Ice Cream Cones

    • When it comes to kid’s parties, it’s rather normal to see little cupcakes cooked in ice cream cones – and it’s a practical solution as well, as the ″cup″ is edible. It is not only possible to bake cupcakes in an ice cream cone, but it is also possible to bake other desserts. Muffins may also be baked in ice cream cones, and you won’t need a muffin pan if you use the flat-bottomed ice cream cones that are available. Furthermore, nutritious muffins suddenly appear as though they are party food to picky youngsters. Here’s how to bake muffins in ice cream cones that are flat on top: Place the cones close together on a baking sheet so that they may provide support for one another.
    • Additionally, you may want to use a baking tray with a lip in case there are any spillages.
    • To give the cones more support, place them on top of mason jar lids, ovenproof ramekins, or cups.
    • Fill the cones with batter and bake them as you normally would

    2 – Use Free-Standing Baking Cups

    • Using freestanding baking cups eliminates the need for a muffin pan, which is a fantastic concept.
    • These cups are available in a variety of materials, including paper, foil, and silicone.
    • Because they are more durable than traditional baking cups or liners, they will not buckle or deform under the weight of the batter.
    • The edges of most freestanding cups are ruffled, similar to the edges of conventional paper liners.
    • You may get them in three different sizes: enormous, normal, and mini-muffin.
    • Freestanding baking cups have the benefit of not requiring a muffin tray since they can simply be set on a baking sheet, loaded with batter, and baked without the requirement for a muffin tray.

    An additional benefit is that they bake more rapidly than a metal muffin pan, so keep an eye on the muffins while they are baking.Unlike the paper and foil cups, which are single-use (and hence require no cleaning up), the silicone cups are washable and reusable.

    3 – Use Multiple Paper Muffin Liners

    • If you don’t have a muffin pan or any freestanding muffin cups, you may always use regular paper muffin liners to make the muffins. These paper muffin liners are not strong enough to be used on their own, but when used in groups of two or three, they are strong enough to prevent batter from leaking out – even if the outcome is not perfectly round muffins. Following is a step-by-step guide on how to create muffins in paper muffin liners: If you’re using paper muffin liners to hold your muffins, set them on a baking sheet, preferably one with a lip to avoid any leaks in your oven.
    • As much as possible, place the muffin sheets close together or even touching one another so that the muffins may support one another while baking. You may end up with muffins that are a little squarish, but they will still be wonderful.
    • Make sure not to overfill the muffin cups, as even double or triple paper liners can buckle a little and may cause the muffins to fall out of the pan.
    • Place the muffin papers on the lids of mason jars side by side to provide additional stability.
    • Keep in mind that muffins prepared in paper liners will bake more rapidly than muffins made in metal baking trays, so check your muffins for doneness early in the baking process.

    4 – Use Homemade Muffin Liners

    • The chances are that you don’t have any muffin or cupcake liners either if you don’t have a muffin or cupcake tin on hand. But don’t worry, making sturdy muffin liners is simple if you have aluminum foil or nonstick parchment paper on hand. Here’s how it’s done: Create squares of aluminum foil or parchment paper that are 5 x 5 inches in size
    • Make the liners double-layered, with the outer layer made of aluminum foil and the inner layer made of parchment paper, in order to make them more durable. Because of the double-layering technique, you can even reuse the outer foil sections.
    • To shape a glass, wrap the paper or foil around the base of the glass.
    • To make the bottom of the homemade liner completely flat, press a measuring cup down around the paper.
    • Use the liners in the same way that you would any other purchased liners

    5 – Use Ramekins

    • Emergency muffin trays can be made using ramekins, those little glass or ceramic dishes that are often used for individual desserts, quiches, or soufflés. If you want to serve your muffins at home, using ramekins is a good choice because it is difficult to tip muffins out of ramekins, and because they are breakable, ramekins are not particularly portable. However, eating a muffin out of a ramekin with a spoon gives the impression that muffins are a sophisticated dessert (even though it will taste like a homely, delightful muffin). Using ramekins instead of a muffin pan to bake muffins is simple. Just follow these steps: Although you may bake ramekins directly in the oven, it is more convenient to arrange them on a baking sheet before filling them.
    • Remember to butter and flour the ramekins separately or to line them with paper muffin liners before filling them with the mixture.
    • Preheat the oven to 350°F and bake the baking pan in its whole.
    • Because ramekins are made of glass or ceramic rather than metal, they heat up more slowly than a typical muffin tray, resulting in your muffins taking longer to bake than they would on a standard muffin tray.
    • If you’ve used paper liners, you should be able to easily remove the muffins from the ramekins. Aside from that, you’ll look great devouring the muffin out of an individual ramekin.

    6 – Use Ovenproof Cups or Mugs

    • If you’re not much of a baker and don’t have muffin pans or ramekins on hand, cups and mugs are readily available in most households. Furthermore, the majority of ceramic mugs and glasses are ovenproof or oven safe. Instant muffin cups are ready in a flash! Here’s how to create muffins without using a muffin pan by baking them in common ceramic cups or mugs: Prepare your mugs or cups by arranging them on a baking

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