Muffin Tops: Take One

12 April

Sadly this is too late for your Easter brunch, but I thought I’d try actually posting something within 24 hours of making, or should I say baking, for once. I’ll admit that it’s quite enjoyable sitting here post Easter mass eating the tops off of all my muffins while sipping coffee at the kitchen table with my Dad.



Muffin tops have been weighing on my mind lately. No, not the same muffin tops that frequent conversations at work, but the actual tops of muffins that inevitably cause the other muffin tops that us women do not find quite so delicious. You probably recall the 155th Seinfeld episode where Elaine exclaimed the whole concept of eating only the tops to be a million dollar idea. Let’s be honest, it is. We all do it and it’s nice nice to know that this habit is now socially acceptable and even for sale at awesome establishments such as Panera. In my research I learned that they even sell muffin top pans! This is surely a purchase in my near future, but until then I’ll be publishing a series of muffin top experiments starting with these which are simply over-stuffed mini muffin tins.

I got this recipe from a bed & breakfast we stayed at during college visits. The bananas were an ad hoc addition because god forbid you waste deliciously brown bananas! Hopefully it will one day be a staple at a B&B all my own.

Mocha Banana Muffins

2 ripe bananas (mashed)

1 box Jiffy Muffin Mix (cheating I know…)

2 eggs (3 if you don’t add bananas)

1/4 cup vegetable oil

3/4 c coffee (replace water amount on box)

1 cup chocolate chips (Ghiradelli)

First, a confession. In my after dinner jaunt through the grocery store last night I grabbed the Betty Crocker Chocolate Chip muffin mix. I blame my neverending need for dessert after every meal and lack of chocolate for the last 40 days. I still added 1/2 cup of chocolate chips to the mix which I think was definitely necessary.

Mash the bananas using cool masher tool pictured above. Beat eggs and mix liquids in with bananas. Add muffin mix, chocolate chips, and stir until blended.



Fill cupcake tins ALL THE WAY UP and make for 15 minutes at 425 F. Makes 24 big topped muffins!



The result was a delicious chocolately mocha muffin with surprise banana blasts. There wasn’t as much top as I would have liked, but the rents insisted upon using the muffin cups and a knife works just fine for top removal. I will not despair yet, as I am sure that it will be that much more rewarding when I do find the perfect method to my muffin top madness!