Muffin Tops: A Heady Delight!
Written: Dec 16 '01 (Updated Dec 16 '01)
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Pros: No more muffin stumps!
Cons: Muffin top wells are very shallow
The Bottom Line: Versatile heavyweight steel pan provides even heating, and predictable results, and is less prone to warping than flimsier products.
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| kcfoxy's Full Review: EZ-Baker Heavyweight Steel Bakeware |
Way back in May, 1997 the comedy series Seinfeld, had an extra-hilarious episode called The Muffin Top. Although Elaine truly did not invent these scrumptious, best-of-the-muffin treats, she had a point when harranguing the lowly muffin stump.
EZ-BakerŽ Heavyweight Steel Muffin Top Pan
A half dozen pans can be found that produce just the muffin top, and EZ-BakerŽ, generally a low-end, budget outfit, has come a cropper with their new Heavyweight Steel pan, with easy release, non-stick lining.
If you've ever had those big, (about 7 1/2 ounces, twice the size of regular product), bakery-sized muffins, with pouffy mushroom-cap tops and bodacious fillings, and can imagine slicing off, and dispensing with those unpopular stumps, you will have an idea of EZ-Baker's muffin top tin's primary purpose.
Composed of darkened steel, overlaid with tin lining, (to prevent, or decrease rust, see below)*, this pan is much heavier gauge than the run-of-the-mill EZ-Baker pans readily available in your local supermarket. There are 6 large wells, each one approximately 4" in diameter, and 1/2" deep.
I've found this pan to be versatile, offering a number of other uses besides the preparation of muffin tops. The size lends itself well to heating bagels or English muffin halves topped with everything from a blend of chopped mild chilis, mayonnaise and Parmesan cheese, to crabmeat and Cheddar cheese concoctions. Kolaches turn out golden brown, crowned with hearts of apricot, blackberry, prune, cream cheese or savory delights, nestled in the security of this pan's wells.
These shallow depressions are useful for positioning won ton wrappers, for making mini pizzas, (use Grands-type larger refrigerated biscuits), Tassies and all sorts of tarts, perfectly shaped cookies and mini quiches. I'm sure you could come up with some unique uses all your own, but this gives you an idea for this Muffin Top pan that is more than a single-use product!
Most standard muffin recipes can be adapted to use with this specialty pan, (the one featured in the far right of the product line photo). A good rule of thumb: a packaged muffin mix, that makes 12 regular muffins, will make 18 to 24 muffin tops. Heating times also vary, though the standard 22 to 24 minutes (at 350 degrees), would be reduced to 12 to 16 minutes, respectively.
Favorite recipes as well as fancier, bakery-style varieties can be used with this pan, and so far the results have been better than expected. Below I will give a basic recipe, as a jumping-off point, and make a few suggestions for my own favorites:
Basic Muffin Top Recipe
1 Cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 stick softened butter
1/2 Cup sugar
1 large egg, beaten
1/2 Cup milk or buttermilk
Streusel topping:
1/4 Cup flour
2 Tablespoons softened butter
1/4 Cup sugar
1/2 teaspoon cinnamon (optional)
In small bowl combine flour, baking powder and salt.
Reserve. In medium bowl combine sugar with softened butter, beating well, 2 minutes. Add beaten egg and vanilla. Gradually stir in flour mix, alternately with milk. Use just enough milk to form a batter similar to cake batter in thickness.
Preheat oven to 350 degrees. Lightly oil muffin wells.
Fill each cavity about 2/3 full. This will ensure well-rounded tops. Bake 12 to 15 minutes. Top with streusel while still warm.
Variations:
For sweet cornbread muffins, decrease flour by 1/2 Cup and substitute same amount of yellow cornmeal. For cream cheese muffins: cut chilled 3 oz package of cream cheese into 1/2" cubes. Fill each well only 1/2 full of batter. Top each with 4 to 6 cubes of cream cheese. This is also good with lemon extract in place of vanilla extract.
Chocolate muffin tops: stir in 3 Tablespoons unsweetened cocoa powder with flour, and proceed as above. Calorie counters can substitute 4 Tablespoons of unsweetened apple sauce for half, (2 Tablespoons), of the butter, with scant
change in taste or texture. The professional cook in our family tells me a pinch of cinnamon adds a special touch to chocolate recipes!
1/4 Cup chopped nuts, flavored chips, dried fruit or drained, canned or thawed fruit, such as blueberries, may be added to batter at the end. Tip: tossing your add-ins with a small amount of flour will help prevent them from sinking to the bottom of muffin top wells, aiding in better distribution.
Product Conclusions
I can recommend this EZ-Baker Heavyweight Muffin Top Tin as an addition to the well-stocked kitchen. While I have no immediate plans to throw out my regular muffin pan, I can see making batches of these beauties for sharing at work, and bringing to potluck suppers.
The muffins generally came out easily, and the bottoms were evenly browned without hotspots or raw dough. You'll find an outlet for baking creativity with a muffin top pan, and I'm giving this one 4 stars. Prices vary, but usually small discounts are available with in-store sales, and compare favorably with better steel pans.
Of the half dozen or so muffin top pans available via the specialty bakeware market, I like the 1/2" depth of this pan compared to the skimpy 1/4" offered by some other lines. Of course, 3/4" would allow for more fillings, but this would begin to subject you to those awful...stumps.
*A word about rust. All steel pans will rust, it's just a question of how soon. I've learned the hard way not to soak such bakeware, and to thoroughly dry each piece to delay the appearance of those pesky orange blooms. Eventually the tin-lining will wear off. Slow steel's inherent obsolescence by forgoing use of metal forks, knives or spatulas with this product.
Recommended:
Yes
Amount Paid (US$): 8.00
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kcfoxy
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Member: Casey Stewart
Location: West Coast Of Mars
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Save the Earth...it's the only planet with Chocolate!
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