Here’s a quick and easy muffin recipe that yields moist muffins with a beautiful cracked top — the kind you find in bakery displays. The cracked tops usually result from a hotter initial oven temperature and a thick batter.
🧁 Quick & Easy Muffins That Always Crack (Bakery-Style Tops)
✅ Ingredients (12 standard muffins)
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2 cups (250g) all-purpose flour
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1 tbsp baking powder
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½ tsp baking soda
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½ tsp salt
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¾ cup (150g) granulated sugar
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2 large eggs
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1 cup (240ml) buttermilk (or substitute: 1 cup milk + 1 tbsp lemon juice)
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⅓ cup (80ml) vegetable oil (or melted butter for richer flavor)
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1 tsp vanilla extract
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Optional mix-ins: 1 cup blueberries, chocolate chips, or diced fruit
🔥 Pro Tip for Cracked Tops:
Preheat oven to 425°F (220°C) and bake at this temp for the first 5–7 minutes, then reduce to 350°F (175°C) for the remaining time. The initial high heat causes rapid rise = cracked domes!
🧑🍳 Instructions
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Preheat oven to 425°F (220°C). Line a muffin tin with paper liners or lightly grease it.
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In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
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In a separate bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
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Gently combine wet and dry ingredients. Do not overmix—a lumpy batter is okay!
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Fold in any mix-ins, if using.
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Fill muffin cups to the top (this helps with rise).
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Bake at 425°F (220°C) for 5–7 minutes, then reduce to 350°F (175°C) and bake for another 12–15 minutes, or until a toothpick comes out clean.
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Let cool in tin for 5 minutes, then transfer to a wire rack.
📝 Tips
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Use room-temperature eggs and milk for better rise.
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Don’t overmix: too much mixing = dense muffins.
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Want extra crack + crunch? Sprinkle a little sugar on top before baking.