Liberated Muffin tops, anyone? Banana-coconut-raspberries and a bonus muffin recipe

May 22, 2014 Published by Dina

After the Seinfeld muffin top episode  I believe an entire industry developed from this idea. Muffin top pans popped up in kitchen shops and bakeries begun to offer this muffin alternative to anticipating muffin aficionados. I jumped on the bandwagon and bought a muffin top baking sheet and I have been totally in on the muffin top “movement”. I love the tops of the muffins. The bottom part is always tangled in the muffin cup and is a sticky mess to eat. I am with Elaine: “Oh yeah. It’s the best part. It’s crunchy, it’s explosive, it’s where the muffin breaks free of the pan and sort of (makes hand motions) does it’s own thing. I’ll tell you. That’s a million dollor idea right there. Just sell the tops.” So funny. So how do you make just the top of a muffin? Easy. You don’t need to make a whole muffin and break off the top. You don’t need a “muffin top” recipe per se. Any muffin recipe baked in the special muffin top pan would produce lovely chewy and liberated muffin tops that even Elaine would enjoy.


Muffin tops - banana coconut-raspberry

Muffin tops – banana coconut-raspberry

Here is a basic muffin recipe that can be adapted to various flavours just by changing some of the ingredients. I made this one with coconut milk, banana and some raspberries I had on hand after breakfast.  From this recipe I made 4 tops and six  whole muffins for the uninitiated around here. If you like the tops only, this one is for you.

What’s next? Foam without the latte? Ummm, I have to think about it.


1 1/4 cups all purpose flour
1 1/4 cups rolled oats
3/4 cups brown sugar
1/2 teaspoon cinnamon
2 teaspoon baking powder
1 teaspoon baking soda

2 eggs
1/4 cup canola oil
1/2 coconut milk (or another liquid like milk or orange juice)
3 ripe bananas, peeled and mashed with a fork

1 basket raspberries


Combine the dry ingredients in a bowl and mix.

Combine eggs, oil, coconut milk and mashed bananas in another bow.

Add the egg mixture to the flour and oats and stir with a spatula until combined. Depending on how dry your flour is, you can add a little more liquid if needed.

Add the raspberries and gently mix them in.

Spray the muffin top pans with a little non-stick oil.

Using a large ice cream scoop, scoop batter into the indentations on the pan. (As I mentioned above I make some regular muffins and some muffin tops).

Bake in a preheated 375F oven until done, about 15 minutes depending on your oven..

Let cool in the pan briefly before removing. Cool on wire racks.


Bonus recipe: Orange Date Muffins



1 orange with peel, cut into chunks

2/3 cup orange juice

1/2 cup chopped dates
1 egg
1/2 cup canola oil

2 cups flour
2/3 cups light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda




Place dry ingredients (flour, sugar, baking powder and baking soda) in a bowl.

Place orange pieces and orange juice in a food processor and process until chopped.

Add dates, eggs and oil to the orange mixture and process until combined. Don’t over process.

Pour the orange mixture into the flour mixture and mix with a spatula until no dry flour is visibnle. Do not over mix and batter should be a little lumpy, not completely smooth.

Fill muffin top pan with ice cream scoops of the batter.

Bake at 375F until done.



Muffin top pan

Muffin top pan

Muffin tops - banana coconut-raspberry

Muffin tops – banana coconut-raspberry

Dandelions in the field

Dandelions in the field at the Research Centre




  • Laura says:

    I love my muffin top pan! It’s the only way to go. I think George might have just come up with another million dollar idea!

  • bellini says:

    I do love a good muffin. These are so versatile and I agree that the top is always the best. Depending on the muffin I take the top off and save it for last.

  • J says:

    Is foam without the latte actually a cappocino? I love that episode of Seinfeld! Xo