Store bought muffins always look twice the size of homemade muffins, with ballooning tops of crusty goodness. Why is that?
I figured out the deep dark secret they’re not telling you.
How does one get muffins twice the size?
Use twice the batter.
No really, I’m serious.
The crunchy part does have to do with the batter, but that big impressive top? You just don’t have enough batter in the muffin tin. Instead of filling tins 3/4 the way full, fill it more like this:
Fill it like you’re mimicking the size muffins usually are when they come out of the oven. By doing this, they will have huge, epically indulgent sized muffin tops.
They will merge together a little as a result of this muffin top party, but a simple butter knife will fix that. Also, make sure you spray the top of your pan, even if you use liners. The mufin top overflow can stick to your pan, which causes you to pull the top off without the rest of the muffin. I learned this the hard way. It’s cool though if you make my mistake, just do what I do. Eat it before anyone notices. :)
Don’t just take my batter doubling tip, take the recipe below too! Because it’s one thing to have big muffin tops and it’s a whole other to have CRUNCHY muffin tops. I sprinkled a little raw sugar on top, but it’s not even needed to keep these babies crunchy.
And the soft, fluffy, chocolatey stump ain’t nothing to scoff at either. I may be a muffin top gal, but no one else gets to eat my stump!
Try it, love it, report back if you have similar successes!
Crunchy-Top Chocolate Chip Muffins
Adapted from Crumbs and Cookies
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 egg
- 3/4 cup sugar
- 1/3 cup oil
- 1/3 cup milk or buttermilk
- 1 cup semi-sweet chocolate chunks
- raw sugar (optional)
- Preheat oven to 400F. Lightly spray around the tops of 6 cups of a standard muffin tin with baking or oil spray. Line them with six paper liners or spray the cups as well.
- Whisk together the flour, baking powder and salt in a large bowl.
- Whisk the egg and sugar until pale and fluffy, a.k.a the “ribbon stage” (When the egg/sugar mixture drips in thick ribbons off the whisk). Pour in the oil and milk/buttermilk and whisk to combine.
- Stir the egg mixture into the flour mixture with a rubber spatula until just combined. Mix in the chocolate chunks. The batter should be thick and lumpy.
- Divide the batter among the paper liners such that they are overfilled in a dome as shown above. Sprinkle with raw sugar if desired. Let batter sit in pan for 5 minutes.
- Bake in preheated oven for about 15-20 minutes, or until a tester inserted into into the center of a muffin comes out clean (Watch out, a wet tester may just be due to melted chocolate!). Let cool for 10 minutes in the pan, then finish cooling on a wire rack. (Or eat warm after the first 10 minutes!)