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Muffin Top Pan
 Muffin Top Pan |
If it's your belief that the top is the entire reason for a muffin's existence, this pan was made for you — all muffin top with no muffin bottom. Holes flare from 3.5" to 4.1" with depth of 0.3". Recipe included. Nonstick surface. Click for price & ordering for all muffin pans |
Muffin Top Recipe included with pan: Chocolate Fudge Muffin Tops with Orange Glaze |
| Makes 6 Muffin Tops 1 GOURMETWARE Muffin Top Pan 1 1/8 cups unbleached all-purpose flour (spoon into measuring cup and level to top) 1/8 cup cocoa powder, Dutch process (spoon into measuring cup and level to top) 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 ounce semisweet or bittersweet chocolate square (one), melted and cooled 1/2 cup whole or 2% milk (pour into liquid measuring cup and read at eye level) 1/2 cup sugar 1/3 cup vegetable oil (pour into liquid measuring cup and read at eye level) 1 large egg 1 teaspoon vanilla extract 1/2 cup confectioner's sugar 1 Tablespoon whole or 2% milk 1/2 teaspoon orange, lemon, or vanilla extract *Note: Packaged cake mixes will yield between 12 and 15 Muffin Tops; fill Muffin Top Pan cavities each with about 1/4 cup batter. 1. Position shelf in middle of the oven and preheat to 325 degrees F. Generously spray or coat the cavities of the muffin top pan with vegetable spray/oil. Set aside. 2. In a medium size bowl, combine, flour, cocoa powder, baking powder, baking soda, and salt. Sift if cocoa powder is lumpy. Set aside. 3. In a medium size bowl, combine milk, sugar, vegetable oil, egg, and vanilla extract. With a hand held electric mixer on medium-low, combine until mixture becomes bubbly. 4. Make a well in the center of the flour mixture and pour in the milk mixture. With a few strokes, almost combine the ingredients. Then, stir in the cooled, melted chocolate square and mix to combine. With a hand-held mixer, on low, mix the ingredients until smooth, for about 20 seconds. Do not overmix 5. Pour the batter evenly into the muffin top pan cavities. If necessary, lightly spread as much as you can to reach all edges. 6. Bake for 20-22 minutes, until the tops spring back when lightly touched. DO NOT overbake. 7. Remove from oven and let sit for 10 minutes in the pan before removing to a wire rack to cool. 8. Meanwhile, make the glaze: combine the confectioner's sugar, milk, and extract. Mixture should flow like corn syrup when the tines of a fork are dipped in and held over the bowl.Correct with more confectioner's sugar or milk, if necessary. 9. Place wire rack with cooled muffin tops over waxed paper. Drizzle glaze freely over muffin tops with the tines of a fork. 10.Allow glaze to set about 10 minutes before serving. These glazed muffin tops do not need refrigeration |