Muffin tops

Who doesn’t like a muffin? Corn, bran, streusel. Yum. But… as was the case on that episode of Seinfeld… doesn’t everyone prefer the muffin TOP?

I make corn muffins a lot. Sometimes I’ll make the same recipe as a loaf of corn bread instead. Either way, it’s a favorite of ours – especially toasted then slathered with fresh fruit preserves. Oh, yeah. Food is definitely the way to this girl’s heart.

You’ve made muffins, too, yes? Or you’ve at least seen muffin pans, right? The standard kind looks like this –

Muffin pan

Ah… but what if your muffin pan looked like this –

Muffin top pan

Hmm? See the difference? 🙂

How would your special desserts look then? Perhaps like this –

Muffin Tops!

Yup. Muffin tops. Crisp on the outside, soft and fluffy on the inside. The perfect balance. The perfect excuse to bake. Again.

Be it standard muffins, loaf or muffin tops, this is the recipe I always use (just cut the time to 15 minutes if you’re making only muffin tops):


1 1/2 cups flour

1 cup corn meal

1/3 cup sugar

2 1/2 teaspoons baking powder

dash salt

1 cup milk (any is good – I use 1%)

1/3 cup olive oil

1 large beaten egg

Preheat oven to 400 degrees

Grease pan/s. Mix all dry ingredients together then gently stir in milk, oil and egg. DO NOT WHIP or overbeat. Pour into prepared pan/s and bake 25 minutes (15 for muffin top pans) or until golden.

Happy noshing!

9 Responses to Muffin tops

  • muffin tops are yummy and yours look delicious! Thanks for the recipe.

  • Corn muffins are my favorite, and I like the crispy edges of yours, Debora! I will using your recipe tonight and know they will be perfect with chili and a salad. Thx!

  • Mmmmm muffin tops. Where did you get that pan?

  • Oh goody. I’ll have to see if I can find those muffin-top pans though. They look good. Yummy.

    And another reason/way to procrastinate. Baking. But it’s been a long time since I did any signficant baking after adopting the 20 minute rule. You all know that one I’m sure. It goes like this–If it takes longer than 20 minutes to make a meal it’s too long. After all, it takes maybe 12 minutes for them to wolf it down. If nothing else there should be some sort of balance.

    But I’d be willing to come to your house and taste those muffins.


  • You’re welcome, Sandy! This recipe never fails me – of course, every oven is different so…

    Kathleen! Corn muffins with chili and salad! Love it.

    Beth – I bought the pan online here –
    In case it doesn’t come through as a link, it’s . In the search area, type in ‘muffin top pan’. They have a lot of cool unique kitchen items, and their 300-thread sheets are pretty nice, too.

    Linda, you’re welcome to come over any time! LOL.

  • Okay, now I want one, Debbie! They look yummy!
    Homemade banana muffins are my favourite.
    Maybe I’ll try this recipe out sometime. I just need cornmeal. LOL


  • I have mini muffin pans, but I have the silver foil liners. The liners are very stiff, and so is the dough. Do you think this would work? Thanks

  • Hi Carole,
    The mini muffin pans like tiny cupcakes or this muffin top pan? If it’s with this pan, I’m not so sure how the foil liners will work. Just a thought – why not fill 5 without liners and one with then see what happens? It’s an easy pan to clean, so that’s not a problem, and when lightly coated with cooking spray, the muffins slip right out. I’d love to hear how it works out for you. let me know.


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