Best 3 Sheet Pan Blueberry Muffin Tops Recipes
Indulge in the delightful simplicity of our delectable Sheet Pan Blueberry Muffin Tops, a culinary symphony that blends convenience and irresistible taste. This recipe presents a delightful twist on the classic muffin, transforming them into bite-sized morsels of joy. Crafted with a harmonious blend of fresh blueberries, a symphony of warm spices, and a touch of zesty lemon, these muffin tops boast a tender crumb and a golden-brown crust that will tantalize your taste buds.
In this culinary adventure, you'll discover not just one, but a treasure trove of muffin top recipes, each a unique expression of flavor and creativity. From the classic Blueberry Muffin Tops, bursting with the juicy sweetness of blueberries, to the indulgent Chocolate Chip Muffin Tops, where rich chocolate chips dance harmoniously with a fluffy muffin base, there's a muffin top for every palate.
For those seeking a zesty twist, the Lemon Blueberry Muffin Tops beckon with their vibrant citrus notes, while the hearty Banana Nut Muffin Tops offer a comforting embrace of banana and toasted nuts. And for a touch of seasonal flair, the Pumpkin Spice Muffin Tops capture the essence of autumn with a medley of warm spices and the subtle sweetness of pumpkin.
Each recipe has been carefully crafted to ensure muffin tops that rise to perfection, with a tender crumb and a crispy exterior that will leave you craving more. Whether you're a seasoned baker or just starting your culinary journey, these Sheet Pan Blueberry Muffin Tops and their delightful companions promise an effortless and rewarding baking experience.
BLUEBERRY MUFFIN TOPS
Categories Bread Milk/Cream Breakfast Brunch Dessert Bake Kid-Friendly Blueberry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12
Number Of Ingredients 17
Steps:
- Make batter:
- Put oven rack in upper third of oven and preheat to 375°F. Generously butter muffin pans.
- Melt butter in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
- Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly.
- Divide batter among 12 muffin cups, spreading evenly.
- Make topping and bake muffins:
- Rub together all topping ingredients in a bowl with your fingertips until crumbly, then sprinkle evenly over batter in cups.
- Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes.
- Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature.
- *Available at cookware shops and cooking.com.
BLUEBERRY MUFFIN TOPS
You don't need any muffin top pans for this you can use regular size muffin tins they just won't be as full or as wide --- I have only used fresh blueberries for this so I am not certain if it would work using frozen, I have made this using dried cranberries, any dried fruit would work fine.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 32m
Yield 12 muffin tops
Number Of Ingredients 14
Steps:
- Set oven to 375 degrees (second-lowest oven rack).
- Butter one 1/2-cup muffin top tin/pan (4x1/3-inch), or use 12 regular muffin tins (do not line with paper liners, just grease very well!).
- For the topping: In a small bowl mix all ingredients together using your fingers until crumbly; set aside.
- For the muffin tops: melt butter in the microwave or in a small saucepan over low heat; remove from the heat and whisk in the half and half cream or full-fat milk, then whisk in the whole egg, egg yolk and almond extract (or vanilla if using) until well combined.
- In a small bowl mix together flour, sugar, baking powder and salt, the add to the milk mixture, mixing with a wooden spoon JUST until combined.
- Gently fold in the blueberries until combined.
- Divide the batter between 12 muffin top tins or 12 regular size muffin
- Sprinkle the tops of each muffin with the prepared topping.
- Bake for about 17-20 minutes, or until golden, and they test done with a toothpick inserted in the middle.
- Cool in the pans for about 12-15 minutes, then run a sharp knife around the edges of each muffin top, then carefully remove from tins.
- Best served warm.
Nutrition Facts : Calories 259.3, Fat 11.4, SaturatedFat 6.8, Cholesterol 61.3, Sodium 268.8, Carbohydrate 36.6, Fiber 1.1, Sugar 19.2, Protein 3.4
WILD BLUEBERRY MUFFIN TOPS
Admit it-you always eat the top of the muffin first. Now you can bake just the tops!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 20
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F (or 400°F for dark or nonstick pan). Drain Blueberries from muffin mix; rinse and set aside. Stir muffin mix, water, oil and egg in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries.
- Drop batter by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 7 to 9 minutes or until edges and tops begin to brown. Cool 1 minute before removing from cookie sheet.
Nutrition Facts : Calories 95, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Muffin Top, Sodium 130 mg
Tips:
- Use fresh or frozen blueberries: Fresh blueberries are ideal for this recipe, but frozen blueberries can also be used. If using frozen blueberries, be sure to thaw them before measuring.
- Don't overmix the batter: Overmixing the batter can result in tough muffins. Mix just until the ingredients are combined.
- Line the baking sheet with parchment paper: This will prevent the muffins from sticking to the pan and make cleanup easier.
- Bake the muffins until they are golden brown: The muffins are done baking when a toothpick inserted into the center comes out clean.
- Let the muffins cool before serving: Let the muffins cool for a few minutes before serving so that they have a chance to set.
Conclusion:
Sheet pan blueberry muffin tops are a delicious and easy-to-make treat. They are perfect for breakfast, brunch, or a snack. The muffins are made with fresh or frozen blueberries and are baked on a sheet pan, making them a great option for a crowd. The muffins are also freezer-friendly, so you can make a batch ahead of time and enjoy them whenever you want.
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