Muffin tops.

No, I'm not talking about my waistline. But I probably should be, after a post like this...

I recently made a discovery. A very tasty discovery. Have you ever noticed how muffins are kind of a pain to eat? You have the delicious top part, but there is always that part under the paper that's sort of dry and crumbly. That is, if you can even get the paper off... Maybe I'm alone in this, but that part always kind of annoyed me—in a subtle, back burner sort of way.

Until I realized that I could just scoop the muffin batter right onto a cookie sheet and bake them like scones. I always use a large cookie scoop, but you could also use a big spoon. Of course, this doesn't work for runny muffin batters, but it's easy to eliminate a little liquid for a stiffer consistency. Because of the minimal surface area touching the pan, you effectively just get muffin tops. None of those annoying liners and dry edges. Let's just say that I am pretty much never going back... In addition to being super moist, they are also easier and less messy for the kids to eat. The wide, flat shape fits into their hands better. They are the shape of scones, but without all the butter and the crumbly consistency.

Today, I'm gonna share two recipes that I have successfully used for my muffin tops. 

First is a raspberry-lemon version. This works well with gluten-free flour, and I think you could substitute the sour cream for Greek yogurt if you wanted to add some protein. When I made it the second time, I didn't have any lemon, so I just used lime zest and juice. It was still really tasty.

If you don't want to make your own blend, I highly recommend this mix. The texture is very similar to wheat flour, and it doesn't contain potato starch. This brand comes from Costco.

If you don't want to make your own blend, I highly recommend this mix. The texture is very similar to wheat flour, and it doesn't contain potato starch. This brand comes from Costco.

I use parchment to line the cookie sheet. As you can see, I wasn't very orderly about my scoops...

I use parchment to line the cookie sheet. As you can see, I wasn't very orderly about my scoops...

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Next is a pumpkin-maple version. I always add a few tablespoons of ground flaxseed meal to the batter for fiber and omega-3's. You can also adjust the sweetener however you like. A mix of sugar and maple syrup works well, but I have also coconut sugar.

R just likes to eat the frosting off the top of these. I accidentally left the lid off of the cake stand where I had these, and he climbed up and dug the glaze off of half of them. They had finger holes all over, but they still tasted fine, sans a little frosting.

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Sorry about the bad photography lately. I have been using my iPhone mostly, because my best lens is broken, and I keep forgetting to take it to the shop...

Hope you all have a great Tuesday!