Sugar-Topped Muffins

I’ve recently employed new tricks for high-rising baked goods, and these sugar-topped muffins have been turning out beautiful! Letting the batter rest, using every other hole in the muffin pan, filling the cups all the way to the top, and starting the bake at a higher temp and then lowering it are all parts of the magic formula.

Let the Batter Rest

Once you have measured the dry ingredients and added the wet ingredients, stir quickly and briefly. Add your fruit of choice, barely folding it in, and then let it rest. Preheat your oven, prepare the muffin pans, and then fill them after 5-10 minutes.

Preheat Oven to 425°

Starting the muffins at a higher temp gets the batter hot and helps the muffins rise quickly and form a crust. I set the timer for 5 minutes, and then lower the temperature to 380° and continue baking for 20-22 more minutes.

Use Every Other Compartment in the Muffin Tin

Use paper liners in your muffin tin, place them in every other hole, and lightly spray with non-stick spray. This new method to me allows the muffin tops to expand more, without being crowded.

Fill the Cups All the Way

Of course, more batter would make for a larger muffin. When combining this with the batter resting, more space for rising, and a higher cooking temp, you’ll have perfectly delicious muffins.

Prep Ahead

These are also one of those dry-goods recipes that work great to make ahead. Get out several quart-size zip lock bags, and add the flour, sugar, and leavening. Having these tucked into the pantry make for a super quick finish on the spur of the moment.

Fruit Options

I like the convenience of frozen berries, and they work really well with this recipe. Fresh blueberries or strawberries are good, too. Diced or mashed banana and chopped nuts is another good option.

Sugar-Topped Muffins

Whether you prefer berries or bananas and pecans or any number of other yummy add-ins, this versatile muffin recipe is simple and delicious. Fill baggies with the dry ingredients x 4 or more, and you'll be set for quick prep time with your single-batch grab-and-go in the future.

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Prep Time 20 mins

Cook Time 27 mins

Course Bread

Cuisine American

Servings 10 muffins

Ingredients

  

• 2 cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• 3/4 teasoon salt
• 1 egg
• 1 teaspoon vanilla flavoring
• 1 cup milk
• 1/3 cup canola oil
• 1 cup chopped fresh or frozen fruit (blueberry, strawberry, raspberry, cherry, banana & nuts)
• 1-2 Tablespoon coarse raw sugar

Instructions

 

• In a medium-sized mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt
• Add egg, vanilla, milk, and oil, and then stir quickly just until moistened. Fold in fruit and allow batter to rest for 5-10 minutes
• Preheat oven to 425° and prepare muffin pans: add paper liners to every other compartment in the pan, lightly spray with nonstick spray, and spoon the batter into the liners so they are all the way full.
• Sprinkle with coarse sugar
• Place pans into preheated oven and set timer for 5 minutes, starting at 425°. Lower the temp to 380° and continue baking for another 20-22 minutes until the tops are lightly brown.

Keyword muffins