Instructables

muffin/bake shop style muffin tops?

Does anyone have a recipe or the secret for baking the big muffins you buy with the big rounded cracked tops? I've searched the web but it seems to be a closely guarded secret. Maybe someone out there has worked in a muffin shop or bakery and could share their expertise. If you're worried about blowing the whistle I can assure you that I do not want to make a profit and am not planning to open my own bakery. I just have a weakness for those muffins and i'm a single mother who can't afford to treat myself to such an extravagance every day. I would greatly appreciate it as I can no longer cope with the feelings of guilt knowing I should be saving that money for my sweet little daughter :( . I would be forever grateful :)

CheriD374 years ago
I make oversize muffins all the time.  The biggest thing I can tell you is to make sure your batter is thick.  I also have an oversize muffin pan.  Also, fill the muffin cups all the way, not 2/3rds. The best recipe I found is at Allrecipes.com, the blueberry muffin one.  I've adapted it to make all different kinds of muffings.  Any questions, don't hesitate to e-mail.
lucina4 years ago
Haven't tried this myself, but read somewhere that using cake flour instead of all-purpose flour will produce a "big dome" muffin.  Also make sure all ingredients are at room temperature before you combine them.
canida5 years ago
I think it's mostly a matter of overfilling the muffin cups, and partially a question of getting the leavening and gluten mix right to support a big puffy top. Experiment with different recipes to see which puff up nicely and hold their shape when overfull! If you're really into the tops, you can make top-only muffins. Fill the bottom half of your muffin pan cups with wads of tinfoil, then cut the muffin cup liners down until they just reach the top. Overfill with whatever recipe you've picked after the above experimentation. ;)
caitlinsdad5 years ago
I think you just need the right pan. Should be the same batter.

http://www.cooking.com/products/shprodde.asp?SKU=178296&CCAID=FROOGLE178296
frollard5 years ago
I'm guessing a lot of it has to do with leavening - in bread, yeast does this job. In baking - baking soda, and/or baking powder do the job. Try adding a touch extra to your favourite recipie