When I used to bake muffins, they always turned out more like cup cakes then the big top muffins that bakeries sell. What is more frustrating is when my children would say, "Mom, why don't your muffins look like "real" muffins?"
I tried many techniques to achieve the "big top" muffin results I longed for. Finally, after many failed attempts, I have discovered the secret to baking big top muffins just like the ones you find at Tim Horton's.
The secret to baking big top muffins is actually quite simple. To bake muffins with big tops, you need to follow these three principles:
(a) ensure that the muffin batter is lumpy (not smooth)
(b) overfill the muffin cups with the batter
(c) heat the oven to 400 degrees Fahrenheit for the first 5 minutes of baking to seal the tops of the muffins as it rises.
Try my favourite big top muffin recipe below. Feel free to substitute with your favourite fruit and nuts. Just make sure that your batter is lumpy and the muffin tins are filled over the top and you should have fantastic results.
Chocolate Chip Banana Big Top MuffinIngredients
2 cups rolled oats
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 teaspoon salt
1 cup butter softened
2 cups white sugar
3 ripe bananas mashed
2 teaspoons vanilla extract
1 cup sour cream
1 cup chocolate chips
1/2 crushed nuts (pecans or almonds)
- Preheat oven to 350 degrees Fahrenheit
- Grease 12 muffin tray with melted butter. Make sure you grease the top of the muffin tray to prevent the big muffin tops from sticking to the tray.
- In a large bowl, combine the ground oats, flour, baking powder, baking soda, cinnamon and salt.
- In a separate bowl, mix together the butter and sugar until the consistency is light and fluffy.
- Lightly beat in the eggs one at a time into the creamed butter mixture.
- Mix in the bananas, vanilla extract, chocolate chips and nuts. TIP: Do not use a food processor to prevent the mixture from becoming thin. We need a lumpy mixture to get the best results when baking.
- Mix in sour cream.
- Pour the wet ingredients into the big bowl of dry ingredients and mix until dry ingredients are moistened. DO NOT OVERMIX. Texture of mixture should be lumpy.
- Scoop mixture into the muffin tray. Fill each muffin cup over the top.
- Raise the oven temperature to 400 degrees Fahrenheit. Place the muffin tray into the middle rack of the oven. Bake at 400 degrees Fahrenheit for 5 minutes. The high heat will seal the tops of the muffins as it rises over the muffin cups.
- Turn down the heat to 350 degrees Fahrenheit and bake the muffins for another 25 minutes or until the tops are golden brown. To check to see if the muffins are done, take the muffin tray out and insert a toothpick into the middle of a muffin. If the toothpick comes out clean after you pull it out, then the muffins are done. If not, then put the muffin tray back in the oven and bake for a couple more minutes.
- Once muffins are done, place the muffin tray on a wire rack and let it cool down for approximately 10 minutes.
- Once cooled down, flip the muffin tray until the muffins fall onto the wire rack.
- Serve and enjoy!