Cody Casey
Muffin tops are considered by many to be the best part of the muffin, but is it possible to make them without a muffin top pan? The answer is yes, and there are several methods you can use. One way is to use a standard muffin pan and simply discard the bottoms of the muffins. Another way is to bake the muffin tops directly on a lined baking sheet, which gives them a more nuanced texture and better flavor. You can also use individual silicone muffin cups, metal cups, or ramekins placed on a tray. If you don't have any liners, you can use a 5x5 piece of baking paper. So, the next time you crave muffin tops, don't let the lack of a special pan stop you from enjoying your favorite treat.
| Characteristics | Values |
|---|---|
| Muffin tops without a special pan | Possible |
| Muffin tops without a muffin top pan | Requires a standard pan or a baking sheet |
| Muffin tops without a pan | Requires paper liners or baking paper |
| Muffin tops with a pan | Requires a non-stick finish or greasing |
| Muffin tops with a pan | Requires a reduction in baking time |
| Muffin tops with a pan | Requires a high heat setting |
| Muffin tops with a pan | Requires stiff batter |
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What You'll Learn
Bake on a lined baking sheet
Muffin tops can be made without a muffin top pan. If you want to bake your muffin tops on a lined baking sheet, follow these steps:
First, preheat your oven to 400°F. While the oven is preheating, line your baking sheet with parchment paper or a silicone baking mat. You can also use a reusable silicone muffin liner on top of a small baking tray. If you don't have any of these options, you can use a 5"x5" piece of baking paper for each muffin top.
Next, prepare your muffin batter according to your favourite recipe. Keep in mind that stiff batter will result in high-domed muffin tops, while thin batter will yield flatter tops. If you want to make blueberry muffin tops, use fresh blueberries for the best flavour.
Once your batter is ready, scoop heaping tablespoons of it onto your lined baking sheet, spacing them evenly. You can also use an ice cream scoop for more uniform muffin tops. Gently press the batter to flatten it slightly, but be careful not to flatten it too much.
Now, it's time to bake your muffin tops. Place the baking sheet in the top and bottom thirds of the oven and bake for 7 minutes until the muffin tops are puffed and set. Then, rotate the pans from front to back and top to bottom, and bake for an additional 4 to 6 minutes. The muffin tops are done when they are golden on top, golden brown around the edges, and a toothpick inserted into the centre comes out clean. This should take about 11 to 13 minutes in total.
Finally, let the muffin tops cool on the pans for 5 minutes, then transfer them to a wire rack to finish cooling. If desired, you can dust the muffin tops with powdered sugar before serving. Enjoy your freshly baked muffin tops!
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Use stiff batter for high-domed tops
Muffin tops are the best part of the muffin, with their crunchy texture and abundance of flavour. They are neither crusty nor sweaty like the bottoms of muffins sometimes are. To make high-domed muffin tops, you need to use stiff batter.
When making high-domed muffin tops, you will need a larger quantity of batter than you would for regular muffins. A 12-muffin mix or recipe yields six large, high-domed tops. The cavities of a muffin top pan are shallow, so you can load them with stiff batter to make high-topped, jumbo muffin tops.
To make stiff batter, you should let the batter rest for at least an hour or overnight in the fridge. During the resting period, starch molecules in the flour absorb the liquid in the batter, causing them to swell and giving the batter a thicker, more viscous consistency. Any gluten formed during the mixing process also relaxes, and air bubbles slowly work their way out.
After letting the batter rest, you should bake the muffins at a high heat initially. Starting off at a high temperature of 425°F (218°C) causes the batter to have a greater oven spring or rapid rise during the first few minutes of baking. The higher heat creates a burst of steam that lifts the batter. You can then lower the temperature to the standard 350°F (177°C) for the remainder of the bake time.
Another tip for achieving high-domed muffin tops is to fill every other cavity in the muffin pan, rather than filling every cavity. This allows room for the muffins to spread and achieve rounded tops without spilling over.
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Grease the pan with butter
Greasing a pan with butter is a great way to ensure your muffins don't stick. It's a simple process but requires some preparation. Firstly, ensure your muffin pan is completely clean and dry. Use scouring pads to remove any baked-on food, but avoid doing this with non-stick pans, as it can scratch the coating. Instead, soak non-stick pans in warm soapy water and scrub gently.
Once your pan is clean, you can begin greasing. Take a stick of butter at room temperature and peel back the packaging at one end. Grease the pan, making sure to reach all the crevices. Use your finger to spread the butter around. If you don't have enough butter, melt a few tablespoons and use a pastry brush to apply it to the pan. Make sure the butter doesn't pool at the bottom of each muffin cup. Use paper towels to soak up any excess butter.
If you're using butter, it's a good idea to add flour to the pan after greasing. Add a tablespoon or two of all-purpose flour, then rotate and tap the pan until the greased surfaces are covered. Discard any remaining flour. This will help prevent your muffins from sticking.
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Use silicone muffin cups
Silicone muffin cups are a great alternative to using a special muffin pan. They are sustainable, effective, and good-looking. They are also flexible, oven, microwave, and freezer-safe, and dishwasher-friendly.
Silicone cups eliminate the need for paper liners, reducing waste. They are sturdier than paper liners and can be placed directly on a sheet pan without the need for a special tin. The baked goods release easily and cleanly from the silicone cups, ensuring that the muffin tops remain intact.
Silicone muffin cups can also be used for tasks beyond baking, such as melting butter or chocolate in the microwave, separating eggs, or measuring out ingredients. They can even be used for poaching or scrambling eggs, although some butter or oil may be necessary to prevent sticking.
When using silicone muffin cups, it is important to avoid filling them completely with liquid due to their flexibility. Additionally, they can be reused for multiple batches of baking by simply peeling them off slightly cooled muffins and reusing them.
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Bake at 400°F for 7 minutes
Muffin tops can be made without a special pan. You can use a regular muffin pan, spraying it with Pam baking spray or lining it with paper or silicone muffin cups. You can also use individual metal cups or ramekins, or small cake tins.
To achieve the perfect muffin tops, it is important to fill the cups of the muffin tin all the way to the top. This will give your muffins the distinctive domed tops and crusty edges of bakery-style muffins.
To bake your muffins, preheat your oven to 400°F. Place your muffins inside and bake for 7 minutes. Then, reduce the heat to 350°F and bake for another 5-7 minutes. The initial blast of heat will cause the tops to puff up, and the reduction in temperature will allow the muffins to bake fully.
Once the muffins are done, remove them from the oven and let them cool for 2 minutes. Then, place them on their sides on a towel to finish cooling. This will prevent the muffin tops from sinking.
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Frequently asked questions
Yes, you can make muffin tops without a special pan. You can bake them freeform on a lined baking sheet, which gives them a nuanced texture as they brown and caramelize more.
Preheat your oven to 400°F.
Bake the muffin tops for 7 minutes, then rotate the pans and bake for another 4-6 minutes.
Your muffin tops are done when they are puffed, golden, and a toothpick inserted into the center comes out clean.
Let the muffin tops cool on the pans for 5 minutes, then transfer them to a wire rack to finish cooling. Store the muffin tops in an airtight container at room temperature for up to 3 days.
