These muffin top recipes are so good, you’ll want to bake muffins all the time!
If we’re honest with ourselves, I think at least half the world’s population – maybe more – would admit that the only genuinely delicious part of a muffin is the muffin top.
I certainly fall into that category, which is what spurred me to create a list of 10 of the best muffin top recipes I know.
Muffins are great; don’t get me wrong. If someone puts a buttery blueberry muffin or a decadent chocolate chip muffin in front of me, I’ll devour it.
But once you get past the top, it just doesn’t taste quite as good.
So, if you’re like me and think the best bit of a muffin is the top, then check out these 10 muffin top recipes.
You won’t be disappointed. In fact, you’ll be delighted you did.
I don’t know about anyone else, but when I think of muffins, my mind goes straight to blueberry.
I know there are all kinds of incredible muffins out there, but I can’t help it.
Blueberry muffins are always the ones I think of first. And their thick, fluffy, buttery tops are the best things about them.
And that’s precisely what you’ll get with this recipe.
With only 10 ingredients and about 30 minutes, you’ll have some of the tastiest muffin tops you can ever imagine.
Whether you call them chocolate chip muffin tops or simply “muffin cookies,” these soft, fluffy treats are hard to beat.
They’re super light and have that wonderful muffin texture, but you’ll bake them just like you’d bake a batch of chocolate chip cookies.
It’s the best of both worlds!
They require fewer than 10 ingredients and take only 20 minutes to prepare and bake, and when those gooey chocolate chips hit your tongue, you’ll be in heaven.
If the phrase “death by chocolate” doesn’t sound that bad to you, these are the muffin tops for you.
These 10-ingredient, gluten-free muffin tops are pure chocolate decadence.
You can easily sit and eat the entire batch in one sitting.
After doing so, it’ll still be hard to know what you loved most – the rich chocolate flavor or the light, pillowy texture.
Banana bread muffin tops aren’t as light and fluffy as many of the other options on the list. Instead, they’re dense, chewy, and unbelievably filling.
They’re also not as pretty as some of the others, but if you’re a fan of banana bread, you won’t care what they look like because they taste marvelous.
With the robust, sweet flavors of banana and chocolate, an underlying hint of cinnamon, and the complex but delicious taste of the dates, these have everything you could want in a banana nut snack.
Also, they’re the perfect mid-day pick-me-up.
If you prefer your sweets to be more tart and tangy than sweet, try this recipe for lemon blueberry muffin tops.
They have a similar soft consistency to those oversized, iced sugar cookies they sell at Walmart but feature the sweet and sour flavors of blueberries and lemons.
You can leave off the glaze if the extra lemon flavor is too much for you, but if you’re a massive lemon fan, I say go for it.
Glaze those babies as much as you want!
These burnt-orange and brown-spotted treats may look a little odd, but biting into them is like biting into a pillow or maybe even a cloud.
Their taste, too, is exceptional.
All the best flavors of fall – cinnamon, brown sugar, allspice, ginger, nutmeg, and pumpkin puree – mixed with chocolate. What’s not to love?
If you prefer muffin tops that are denser and more crumbly, then these applesauce oatmeal tops are the ones for you.
They taste primarily of apples, which is perfect for apple lovers like me, but the best part about them is their brown sugar, walnuts, flour, cinnamon, and butter streusel topping.
They’re also a relatively good source of fiber, thanks to the oats, applesauce, whole wheat flour, and raisins.
It’s hard to beat that classic combination of peanut butter and chocolate.
And when you add applesauce, brown sugar, vanilla extract, and oats into the mix, the result is even better.
Michelle, the recipe creator, calls these “a delicious accident” because she was trying to make cookies and ended up with soft, fluffy muffin tops instead.
Well, they may have been an accident to her, but now, I make these delicious treats (on purpose) at least once or twice a month.
So Michelle, if you ever come across this article, thank you – from the bottom of my heart – for messing up your peanut butter chocolate chip cookies so wonderfully.
These rich, warm, and buttery gingerbread muffin top cookies are pretty much just gingerbread cookies – only much bigger, much fluffier, and much chewier.
They’re so large, in fact, that one batch only makes seven cookies.
Luckily, they only take 10 ingredients and 45 minutes to make, so you can easily make a few batches in a short amount of time.
This is good because you won’t want to stop eating them once you start.
If you’re looking for the quintessential holiday muffin top treat, check out this recipe for cranberry muffin top cookies.
First of all, they’re absolutely gorgeous and will make a lovely addition to any holiday table or beautiful holiday sweets for gift bags or baskets.
Secondly, they contain cranberries, vanilla, and brown sugar – three fundamental holiday ingredients.
Thirdly, they have the most wonderful fluffy, cloud-like texture that’ll have everyone wanting seconds or maybe even thirds.
The streusel topping adds a tiny bit of crunch.
And finally, they taste (and smell) divine.
The ingredients list for them is a little long, but it takes only 30 minutes to make 28 cookies, so they’re not complicated at all.
Trust me when I tell you that there is nothing bad here.
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