The Best Ever Muffin Top Recipes

When crafting the best muffin tops, know what ingredients to use. Buttermilk is a healthier alternative to cake flour, making the muffins fluffier and lighter. In addition, the crumb topping on crumb muffin tops keeps the inside wet while the top is crisp and crunchy. If you’re a chocolate fan, a recipe for chocolate-covered micro chocolate chips is a must-try. A pumpkin-topped version with a pecan and oat brown sugar streusel is another attractive option for pumpkin fans. To know some of the best ever muffin top recipes, read further.


Try these tasty muffin-top recipes if you’re looking for muffin-top recipes. They’re ideal for breakfast, brunch, or any other meal. Give these a try because they’re simple to make and healthy. You’ll be glad you took the time to do so! This recipe is a definite keeper! There are a plethora of various recipes to choose from on the internet. If you’re seeking a nutritious muffin, give this recipe a try; you’ll be pleasantly surprised.

Here are Some of the Best Ever Muffin Top Recipes

Blueberry Muffin Tops

These muffin tops are light, fluffy, and soft, with a hint of chewiness around the edges and a delicious blueberry filling on the inside. We couldn’t get enough of them, and the batch only lasted one day. The muffin tops are not excessively sweet because only 1/2 cup of sugar is used in the batter, making them ideal for breakfast, brunch, or healthier snacking. Add a pinch of sugar to each muffin top halfway through baking if you want to sweeten them up even more.

Before adding the dry ingredients, 1/4 cup buttermilk, and fresh blueberries, beat together butter, 1/2 cup sugar, an egg, and vanilla. Dollop the dough onto Silpat-lined baking sheets with a big spoon or an ice cream scoop. You should get around ten muffin tops out of this recipe. Add a few more berries to the tops of the muffins before baking till done. You want the edges to become just a smidgeon of golden brown.

Chocolate Chip Muffin Tops

To prepare the Muffin Tops, cream together the butter and sugar. The butter-to-sugar ratio isn’t what you’d find in a typical cookie recipe. There is a lot more sugar than butter (although neither is very much!) When the butter and sugar are mixed, they resemble fluffy white sugar. All dry ingredients are added to the batter after the egg has been thoroughly mixed. Flour, baking powder, and salt are among the dry ingredients. At this point, the ‘batter’ will resemble a packaged muffin mix container. It’ll be dry, but if you try hard enough, it might cling together.

The batter will be smooth and somewhat loose once the milk has been added. The batter should hold its shape but not be sticky like cookie dough when scooped. Nothing is more frustrating than half of a batch being a little undercooked while the other half is somewhat overcooked. It’s vital to remember that these will spread out as they bake. If you want to ensure they don’t run into each other, restrict yourself to 8 muffin tops per baking sheet.

Double Chocolate Muffin Tops

Muffin tops seem so simple to me. You can make them with things you already have in your home most of the time. You may make them gluten-free and lactose-free or gluten-filled and dairy-filled. Today’s Double Chocolate Muffins are decadent despite being gluten-free and lactose-free. If you’re a chocolate fanatic like me, you’ll love these! Preheat the oven to 375 degrees Fahrenheit. In a mixing bowl, crack one egg and whisk it vigorously. Then, combine the coconut milk, oil, and vanilla essence with a spoon.

Then, combine gluten-free all-purpose flour, almond flour, cocoa, sugar, baking powder, baking soda, and salt in a mixing bowl. One cup chocolate chips + 1 cup chocolate chips + 1 cup chocolate chips + 1 cup chocolate chips + 1 cup chocolate chips + 1 cup chocolate ships Then, on a baking dish, make four about equal mounds of dough, spacing them widely apart. Add the excess chocolate chips to the tops of the spooned muffins. Preheat oven to 375°F and bake for 20-22 minutes. Allow cooling. Serve plain or with melted chocolate drizzle.

Banana Bread Muffin Tops

Granted, they fall into the unpleasant category of “tastes much better than it appears” — why is it that the simplest things always taste the best? To put it mildly, this photo shoot was… enjoyable. But, honestly, who cares how they appear? You’ll enjoy them if you like chewy, gooey, dense, and naturally sweetened muffin tops, which aren’t as fluffy as muffins.

This recipe is easy to make. If you can throw stuff in a food processor, you’re good! It employs essential cupboard ingredients, and the banana bread flavor is divine – especially when served warm with vegan butter. We joyfully enjoyed some cuddling up on the couch, watching our favorite shows the other night after I tested a batch, and Sketchie was always cuddled up on a blanket in my lap.

Lemon Blueberry Muffin Tops

These Glazed Lemon Blueberry Muffin Tops are a cross between a muffin, a scone, and a cookie, and they melt in your mouth. They’re light, fluffy, moist, and jam-packed with blueberries. The flavors of blueberry and lemon go so well together, especially in the summer! My Lemon Ricotta Pancakes and Lemon-Blueberry Greek Yogurt Muffins are for you if you like blueberries and lemon.

You’ll note that I used the “Melted Butter in Chilled Cream” method if you look at the recipe. In the cold cream, the butter produces little globules. These tiny butter beads will heat up in the oven, create steam, and generate air pockets in the soft muffin tops when combined into the batter.

Pumpkin Chocolate Chip Muffin Tops

In a large mixing basin, combine the sugar, brown sugar, and oil. Blend on low speed until smooth. Combine the baking soda, baking powder, salt, allspice, cinnamon, ginger, and nutmeg in a mixing bowl. Blend on medium speed until smooth. Mix in the pumpkin and eggs at medium speed. Combine the flour and chocolate chips in a mixing bowl. Preheat oven to 350°F. Line baking pans with parchment paper (or lightly grease). On baking sheets, drop 1/4 cup of batter 2 inches apart. Preheat oven to 375°F and bake for 12-15 minutes or until done.

Applesauce Oatmeal Muffin Tops

Combine all the streusel ingredients in a small mixing bowl and stir until well blended and crumbly. To make the muffin tops, soak the oats in milk for 30 minutes. Preheat oven to 400 degrees Fahrenheit. Coat a muffin pan with nonstick cooking spray. Combine the applesauce and the egg in a mixing bowl. Stir the oat mixture into the applesauce mixture until everything is well blended. Measure and mix the dry ingredients in a separate dish.

Combine the wet and dry ingredients in a mixing bowl and stir until just incorporated. Add the raisins or craisins and mix well. Overmixing the mixture will result in tough muffins. In a muffin-top pan, spoon about 1/2 cup of the muffin batter, and the streusel should be sprinkled on top. Bake for 15-20 minutes or until golden brown and the top springs back.

Chocolate Chip Peanut Butter Muffin Tops

Preheat the oven to 350 degrees Fahrenheit. Using parchment paper or a Silpat, line a cookie sheet. Combine applesauce, sugar, egg, and vanilla in a mixing dish. Mix the flour, peanut butter, oats, baking soda, and chocolate chips. Bake for 12–15 minutes using rounded scoops on a prepared baking sheet.

Gingerbread Muffin Top Cookies

Cream butter and brown sugar in a large mixing basin until light and creamy. In a separate bowl, whisk together the egg and molasses. Combine the flour, ginger, baking soda, cinnamon, and salt in a mixing bowl; gradually add to the creamed mixture and thoroughly combine. Drop by 1/4 cupfuls two in. apart onto a baking sheet coated with parchment paper. Coarse sugar can be added. Preheat oven to 350°F and bake for 15-20 minutes or until set. Allow cooling for 5 minutes before transferring to a wire rack. Warm the dish before serving.

How do you Make a Domed Muffin Top?

Increase the oven heat, according to O. Corriher, to produce a nicely blown-out dome on your muffins. No matter what the recipe says, she says 400° should suffice. Because of the greater baking temperature, the outside edges of the muffin will solidify while the center remains liquid. What temperature do you bake them at? The batter has increased oven spring or quick rise during the first few minutes of baking because it starts at a high temperature of 425 degrees F. A burst of steam is created by the higher heat, which raises the batter.

What is the World’s Most Popular Muffin?

Blueberry is the most popular muffin flavor at this location, followed by Zucchini, Better Morning, Chocolate, and Banana. Which of these is your personal favorite? According to the North American Blueberry Council, that could explain why blueberry muffins are the most popular muffin flavor in the country. The first English muffin was created in New York in the nineteenth century. Following his arrival in America, Samuel Bath Thomas started a bakery in modern-day Chelsea, where he produced and sold the “toaster crumpet.”

Are Muffins Better with Oil or Butter?

Cakes with oil bake up the loftier, equal crumb and keep moist and tender for much longer than butter cakes. So, why do the majority of cake recipes begin with butter? Flavor. Cakes produced with butter have a superior flavor to cakes made with oil. Instead of butter, cooking oil is used in many muffin recipes. Because oil is a liquid, it easily spreads in the quick-mix batter and absorbs quickly into the baked muffin, resulting in a light, non-greasy texture. Vegetable oil is great because it has a mild flavor that complements the muffin’s prominent flavor.

Start with blueberry muffins if you’re looking for the most extraordinary muffin-top recipes. These moist, spongy muffins are low in calories and packed with luscious blueberries, and they can be used for breakfast, brunch, snacks, or desserts. You can quickly modify your muffin top recipes with a few fundamental changes. Just remember to make use of them as much as possible! Any variety of berries can make the most perfect muffin tops.

One of the better possibilities is the cranberry muffin top. This recipe is delicious with only one giant egg and 1/2 cup sugar! These delectable morsels are ideal for a breakfast spread. Your visitors will be wowed by the blueberry and lemon mix. There are a variety of additional ways to make muffin tops. Even better, you can make your own. You’re going to adore how they turn out! These are just a handful of mouthwatering muffin top recipes you may make at home.


A simple cranberry muffin is a classic breakfast meal. To bring out a strong citrus flavor, add a few drops of lemon juice and zest. Blueberry muffins are another fantastic dish, and these are excellent and may be made with either wild or ordinary blueberries. Add a few teaspoons of poppy seeds to the batter to make a tasty treat. Easy to prepare, the most excellent muffin toppers are perfect for any occasion.

Cranberry muffins are another fantastic option for muffin topping. With a dash of citrus taste, this recipe is a classic. You may also make a cranberry-lemon juice blend with fresh or frozen cranberries. Cream cheese and vanilla essence are essential for the most excellent muffin tops. Chocolate chips or cocoa powder can easily be added to a basic recipe like this. These will be a tasty addition to your brunch table!