Sometimes, you just need a good muffin. And as wonderful as homemade baked good are, there’s something about muffins from a bakery that homemade muffins rarely seem to capture. Do you ever miss that towering muffin top with its irresistibly crunchy edges? I sure do! There is good news, though. I have a solution, and it’s much more simple than you might think.
The secret here is the baking temperature. Generally, when we bake muffins, the temperature of the oven is set to a steady 350°F -375°F for the entire baking period. If we set the oven temperature very high initially, say 450°F, and lower it after a few minutes, we’ll get that big, crunchy domed muffin top that the bakeries have been keeping for themselves all these years.
Makes 6 jumbo “bakery style” muffins, or 12 standard size muffins*
•3 cups all purpose flour
•1 1/2 teaspoons baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1/2 cup plus 2 tablespoons sunflower oil
•3/4 cup coconut sugar
•2 tablespoons ground flaxseed
•1 1/2 cups vegan yogurt (I used vanilla coconut milk yogurt)
•1/2 tablespoon molasses
•1 teaspoon vanilla extract
•1/4 cup almond milk
•1 1/2 cups fresh or frozen and thawed blueberries
•1/4 cup room temperature coconut oil
•1/3 cup coconut sugar
•1 cup rolled oats
•1/2 cup sunflower seeds
•1/4 cup whole wheat flour
•up to 2 tablespoons non-dairy milk
For the streusel:
Combine coconut oil, coconut sugar, oats, sunflower seeds, and flour in a small bowl, and mix together with fingers until mixture is crumbly. Add non-dairy milk, as needed, until you achieve a sandy texture. Set aside while you prepare the muffin batter.
For the muffins:
Preheat oven to 450°F. Lightly grease or line with paper liners one jumbo muffin tin.
In a large bowl, mix together flour baking powder, baking soda, and salt until everything is evenly distributed.
In a medium bowl, whisk together the coconut oil, coconut sugar, flaxseed, yogurt, molasses, vanilla extract, and non-dairy milk until homogenous.
Pour the wet ingredients over the dry ingredients and mix by hand, with a wooden spoon or rubber spatula, just until incorporated. Do not overmix. Gently fold in the blueberries.
Pour the batter into prepared muffin tin of choice, filling almost to the top. Sprinkle streusel over the top of each muffin.
Bake at 450°F for 5 minutes, then reduce the temperature to 375 and bake another 26-28 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Allow to cool for 10 minutes in muffin tin before transferring to a wire rack to cool completely (or just to avoid burning your lips off).
Notes: For standard size muffins, bake at 450°F for 5 minutes, then reduce temperature to 375°F and bake for an additional 18-20 minutes.
Are you a fan of the crunchy muffin top? Or do you prefer the bottom of the muffins? What about the flavor? I’ve always been a blueberry fan, though I wouldn’t refuse a muffin if there were chocolate present.