Dec 7, 2011

Muffin Tops

There are muffin tops.



And there are muffin tops.



One can lead to another as things often do. 
But before they come to the table, I'm a big believer in muffin tops done up right.  Like my grandma who never leaves the house without layering on some hand cream and lipstick.


These Brown Sugar Muffins are from Betty Crocker's Best Loved Recipes.  I took some of the ingredients and turned them into a topping.  I know I'm from New Orleans and all, but I'm not big on topless.  I also switch out pecans for walnuts.  Always.  Like a squirrel, I always keep a stash of pecans.


I like that oats are involved.  They make for a hearty muffin.  Mix oats, brown sugar, and milk and let that sit for about 5 minutes.  This will hydrate the oats.


While the oats take a milk bath, I take care of that muffin top.
pecans, brown sugar, and more oats
Butter and egg next.

These muffins were made with Eggland's Best Eggs. 

A while back, Joanne @ Eats Well With Others offered an EB giveaway.  THANKS, JOANNE!
This is what I won:

the stuffed egg makes me laugh
I also used EB eggs to make scrambled eggs topped with crabmeat (leftover from a boil) and roasted jalapenos.  No pictures, but boy was that good.  Always a skeptic, I was surprised that I could tell the difference between the Eggland's Best eggs and my regular ones.

 Now that I got that off my chest, on with the not topless show.


Dry ingredient time.


Before they go in the oven, sprinkle with the topping and press down slightly.


Bake and that's all she wrote.
Rack up on these top-heavy babies.



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Brown Sugar Muffins

adapted from pg. 40 Betty Crocker's Best Loved Recipes
1 c quick cooking oats
1/2 c milk
3/4 c brown sugar, packed
1/4 c melted butter
1 egg
1 c flour
2 tsp baking powder
1/2 c coarsely chopped pecans

for topping:
1/8 c (heaping) quick cooking oats
1/8 c (heaping) brown sugar
1/8 c (heaping) chopped pecans

Preheat oven to 400 F.  Prepare muffin tins for 12 muffins.

Mix the first 3 ingredients in a large bowl.  Let stand about 5 minutes.

Meanwhile, make the topping by combining the oats, brown sugar, and pecans.

Add the melted butter and egg to the oat, brown sugar, milk mixture and blend well.  Stir in the remaining ingredients until just moistened.

Fill muffin cups evenly, about 2/3 full.  Sprinkle the topping evenly over the muffins and press down slightly.  Bake for 15-20 minutes, or until a toothpick inserted in the center of the muffins comes out clean.


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Linking with:


Food on Friday: Breakfast Dishes @ Carole's Chatter

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Hearth & Soul HopPermanetPosies.comLark's Country Heart






Around My Family Table

Bake with Bizzy


Simply Delish

Friday Food

Cookbook Sundays #1
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13 comments:

  1. There are muffin tops and then there ARE muffin tops! ; ) You crack me up.

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  2. so are these special muffin liners? shorter? I dunno...
    stash away is right, who can afford pecans anymore...
    great recipe, always eat the crunchy topping and might eat the cupcake - shhhhh, don't tell ... hey, I don't get the name "Gunch" but I guess it sounds just as good as mine....LOL

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  3. Love these! Look fabulous! Thanks so much for linking up at Muffin Monday!

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  4. New follower. Stop by & follow me, too. Growing Old With Grace http://growing-old-with-grace.blogspot.com/

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  5. Anonymous12/08/2011

    "Rack up on these top-heavy babies."

    It's interesting how, in cooking, the rack is below the muffin tops, but the rest of the time the rack is above them.

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  6. Just perfect post workout sweet to keep my carbs in balance. Like it :)

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  7. I love cinnamon. I think, I am addicted to it. These muffins would brighten my day. Thanks.

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  8. I prefer the first kind :)
    Thanks for sharing with Simply Delish.

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  9. Oh, Michelle, you're so funny - your blog posts always get a laugh out of me.

    Funnily enough I've seen that Betty Crocker book popping up in quite a few places over the last week.

    These muffins looks wonderful, and I love the way you've topped them off. You're right too - pecans make a great substitute for walnuts.

    Thanks so much for sharing with Cookbook Sundays. Hope you'll join in again :-)

    Sue xo

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  10. I love all the healthy ingredients in these very yummy looking muffin tops! Thank you for sharing another delicious recipe with the Hearth and Soul hop!

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  11. I'll take a dozen of the cake muffin tops. At the risk, of course, that they'll lead to the other kind :P

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  12. Michelle, thanks very much for stopping by and linking in with Food on friday. I am blown away by all the different breakfast dishes - over 175 now!

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Thanks for stopping by! I appreciate your comments.