Muffin Tops - No Special Pans Required

You know those people who eat the tops off of muffins and often leave the bottom for someone else? Yeah, I'm sometimes one of those people. Annoying, right? You reach for a muffin and the bottoms are all that's left.

Well, I wanted to make muffins this morning but really only wanted the crispy tops. Unfortunately, I've never invested in one of those nifty muffin top pans. What's a girl to do?

I only made one batch, so I can't promise the success was not a fluke. All I did was add a bit less liquid to the muffin batter - the mix called for 1 cup and I added 3/4 cup. Drop by spoonfuls onto a nonstick baking sheet, just like you would with cookie batter. Bake at the temperature specified for regular muffins, but for about half the time instructed. I baked mine at 350 degrees F for around 12 minutes, but I also used HUGE spoonfuls of batter for each one. They spread more than cookie batter but hold the shape enough to make rounded tops.

Anyways, they were delicious! After my man and I got into them, this was all that was left...

Apple Strawberry Muffin Tops. Can you tell I kind of skimped on the strawberries? I also used a gluten-free mix, so they didn't brown as much as wheat muffins.

I know this post is a lot different from my usual ones, but in my mind, it worked. Muffin tops on a baking sheet are super easy as well as cheap since you don't buy a special pan. Anything that saves you time, money, and frustration should be included in a blog about living well...right?

This post is linked to Works for Me Wednesday at We Are THAT Family. Click on over and find lots of other great tips.