Pop-Up Muffins

There are a few tricks to getting your muffins to really pop-up and look like the ones you see at the bakery or let’s face it…. on Pinterest.

Tip #1: Oven temp!

Start with a hot oven (425 degrees F) for the first 5 minutes and then turn down the heat for the remaining time (375 degrees F).

Tip #2: Fill the cups to the top.

Pour the batter into your muffin tin and make sure that you fill the cups all the way to the top. This works for jumbo muffins as well as the standard size muffin tin.

Tip #3: Use baking powder.

It works like magic. Big beautiful muffin tops result in the use of this wonderful ingredient.

Tip #4: Slightly thicker batter.

If you are adding in nuts or berries make the batter slightly thicker to help keep them from sinking to the bottom. Also, after filling the muffin tin with batter add a few extra nuts or berries to each cup.

Final Tip: Raw Sugar

After pouring batter into the muffin tin, before putting it into the oven, sprinkle raw sugar (also called turbinado sugar) on the top of each cupcake for a nice finishing touch. The raw sugar will coat the top of the muffin with shiny crunchy sugar crystals.

Did you know that you can freeze any extra muffins to enjoy later? That is if there are any extra muffins… Sometimes I make a double batch and then wrap the extra muffins in two layers of plastic wrap and stick them in the freezer. That way I can have a delicious homemade muffin whenever I want! I take one out of the freezer (and out of the plastic wrap) put a wet paper towel over it and heat it in the microwave for about a minute. Then I cut it in half, spread butter on both sides, and sprinkle with salt. Mmm!

Here is a link to my favorite blueberry muffin recipe. Sparkling Jumbo Blueberry Muffins