A muffin without a muffin top is no muffin at all. These tart and tender Berry Muffins have tall fluffy tops. Find out my tricks for getting puffy tops below!
After settling for sad and sunken muffins for too long, I finally created a recipe that yields tart and tender muffins with lovely domed tops. These Berry Muffins are what every muffin hopes to be.
If you follow me on Twitter, then you know I’ve been on a mission for the past week: #MissionMuffinTop. Why this hashtag isn’t trending across the world remains a mystery to me.
It started last Monday, when I made a batch of muffins that tasted delightful but sunk. “The fluffy muffin top is that best part!” cried everyone who’s ever been alive, so I set out to create muffins with gloriously domed tops.
Being the pastry nerd that I am, I did a bit of research on creating the perfect muffin top. This muffin experiment from Food52 and Sally’s (of Sally’s Baking Addiction) master class on bakery-style muffins helped me crack Mission Muffin Top.
Pastry nerd alert! These 3 steps helped me achieve Everest-esque muffin tops.
- Baking powder and lots of it. My original recipe (a.k.a. the sinkhole recipe) used baking powder and baking soda. Baking soda encourages spreading. I am only interested in vertical lift, so I nixed the baking soda and increased the baking powder to 4 teaspoons.
- Fill your muffin tin to the top. I got this tip straight from Sally. It actually contradicted a lot of the advice I had seen, but it makes total sense. How can you create a dome if the batter can’t clear the top edge of the muffin pan? However, this trick only works if you follow the next step.
- Bake muffins at 400°F for 5 minutes. Baking powder is activated by heat. Baking your muffins at a high temperature for the first 5 minutes encourages the batter to puff up quickly. We don’t want the muffins to burn, so after the initial 5 minutes bring your oven down to 375°F for the remainder of the cooking time.
I will admit my Berry Muffins aren’t perfectly domed. I think it has something to do with the weight of the berries and the fact that I used my largest muffin tin. (I was going for a whole-lotta-muffin.) If I swapped the raspberries and blackberries for blueberries or maybe chocolate chips and used a smaller tin, I’m sure my tops would be more symmetrical and have even more lift.
As is though, these Berry Muffins were exactly what I was looking for. The tops are fluffy and light. Even the bottoms of the muffins are tender with the perfect amount of sweetness from the batter and tartness from the berries. This recipe is a keeper, and I can’t wait to make endless variations on it.
Comment below if you are as obsessed with muffin tops as I am. If you try this Berry Muffins recipe, make sure to tag me and use the hashtag #MissionMuffinTop. I was serious about getting it trending!
- 3 cups all purpose flour
- 1 1/4 cups white sugar
- 4 tsp. baking powder
- 3/4 tsp. salt
- 1/2 tsp. cinnamon
- 2 large eggs
- 1/2 cup canola oil
- 1/2 cup buttermilk
- 1 tsp. vanilla extract
- 1 cup raspberries
- 1 cup blackberries
- 1/4 cup brown sugar (optional)
- Preheat oven to 400°F, and generously coat a muffin pan with non-stick spray. Set aside.
- In a medium sized bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In a separate medium sized bowl, combine eggs, canola oil, buttermilk, and vanilla. Whisk until homogenous.
- Pour wet ingredients into dry ingredients. Gently fold. Do not over mix! Stop folding just before all the flour is combined.
- Fold in berries. Again, do not over mix. Stop folding as soon as all of the flour is absorbed.
- Scoop batter into muffin pan, filling to the top. Sprinkle with brown sugar if desired.
- Bake muffins at 400°F for 5 minutes. Then lower oven to 375°F and bake for an additional 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow to cool in pan for 10 minutes.
- Flip muffins out of the pan, and allow to cool completely.
- Store in an airtight container for up to 3 days.