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My family\u2019s favorite muffin recipe is one we affectionately call \u201csnow day muffins.\u201d It\u2019s a very simple chocolate chip muffin recipe that got its name when my kids were younger. When schools would declare a snow day, I\u2019d make them early in the morning so my kids could grab them after waking up on their bonus day off while I wrote in my office. While our snow day muffins were basic ones that didn\u2019t get very big, sometimes I do like to make fancier, prettier muffins. Big muffins that look like they came from a bakery, my favorite coffee house, or a store like Costco.\u00a0\n<\/p>\n
The problem that many of us have with making big muffins isn\u2019t measuring or mixing the ingredients. It\u2019s that as the oh-so-coveted muffin tops take form and begin to expand, the tops usually run into each other and aren\u2019t so pretty. But what if I told you there\u2019s an incredibly simple secret to getting the muffin tops on large muffins to look bakery-worthy?\n<\/p>\n cook4fun1<\/p>\n <\/span> <\/p>\n The secret is to only use half the muffin pan, according to Food52. It\u2019s a trick used at some bakeries. If you fill only every other muffin cup and leave the others totally empty, when your muffins rise, they won\u2019t have neighbors for the tops to run into and stick to. Instead, you\u2019ll end up with perfectly round tops on your muffins. (I bet this would work when making big cupcakes, too.)\n<\/p>\n Yes, you\u2019ll get just six muffins instead of 12, but they will be six perfect-looking muffins. If you want 12 muffins, just bake them in two batches.\n<\/p>\n
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\n<\/figcaption><\/figure>\n The Big Muffin Trick to Make Sure the Tops Are Round <\/span> <\/h2>\n