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....
Few will deny that it's all in the muffin top. In fact, you could say that it's the only muffintop that you'd ever be caught ogling.
I'm a super-muffin snob. No two ways about it. I look them up and down, eye their dimensions, their complexion, their overall appearance. Smooth and plastic-y looking - out. Tacky paper case - no thank you. Icing - send them back to Krispy Kreme. And keep your sultanas too.
I found this scrumptious recipe in my Seasonal Produce Diary. I've tweaked it a drop, but really = it's as close to perfect as far as muffins go, if muffintops weren't what they are all about.
Spiced apple and sour cream muffins
Preheat oven to 180(C).
Cream 100g butter with 2/3 cup brown sugar. Add an egg and 1 tsp of vanilla essence; 1/2 tsp cinnamon; 1/4-1/2 tsp nutmeg; 1/4-1/2 tsp ginger. Stir in 125ml sour cream.
Give 1 1/3C SR flour a sift into the bowl and fold it all in together.
Chop up 2 apples, nice and small. Fold into the batter. (yum... batter).
Pop into a muffin tray, garnish with pecans and sprinklings of raw sugar. Bake for 20 mins or until golden brown.
Eaten warm with custard or... sour cream, they are also yum.