Topless Muffins should be illegal! Please help!
- justsayn Apr 18, 2011 10:30 PM
Is nothing sacred?
I am sure that every foodie has their favourite Seinfeld episode as no sitcom has put great menu items in the spotlight quite the same way. While soup shops opened everywhere, and fast food outlets stole the nazi mantra, no stores opened with Muffin Tops only! But they should have!
Toronto bakers have gone insane. I am convinced that they have forgotten what a muffin is supposed to be, It is so frustrating to watch the muffin tops disappear across the city, coffee shop by coffee shop, only to make way for these soggy paper wrapped pieces of cake. Bring back the proper muffin form with the crunchy tops! The tops are the best part! Everybody knows that. How can you just go and remove them and pretend it doesnt matter. The stupid cheap bakers save batter and I suppose they are easier to get out of the pan....but who cares! Give me my muffin tops back!
Where are the best muffins with proper tops? Please help!
Right now my favourite delectable muffins are in Kensington across from Wandas. These are wholesome, fruit filled, with an awesome top - an amazing muffin. But I dont always want a healthy version so please share your idea for the best muffin tops in the city!
Meanwhile, let's boycott muffins without tops! How did this happen?
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lol, completely agree with your enthusiastic rant. I love muffin tops! I've even thrown away the bottom of the muffin after eating the muffin top and have never bought those paper wrapped muffin cakes because of the lack of crunchy goodness.
For Toronto? No idea. While I like crunchy edged muffin tops, I'm not gonna trek all over the city to get one. I'll just make them or get the packaged ones and throw them in a toaster oven to provide some crunch and heat to melt the butter (optional). A nice, crunchy edged raisin bran muffin, dark brown from molasses and brown sugar and warm enough to soften the butter....mmmm....and thanks for the tips on B&W cookies.
Capital Espresso in Parkdale make some of the most awesome old school muffins in town. They are indeed about half muffin, half muffin top. The tops are always crunchy and the edges are where it all comes together - like a cookie and a cake hooked up and said 'let's see if we can make something beautiful together'. To gild the lily, they often add a simple icing sugar glaze to the top.
They achieve this increasingly rare muffintopness because they bake them in-house, so no travelling time and no opportunity to get soft. Sometimes when you get there at the right time in the morning, they are STILL WARM. That's an omen that your day will be good and all is right with the world.
Word is out in the nabe, so show up early or you are unlikely to score one. Sometimes I'm not even hungry but I get one because I know it will reheat nicely in the toaster oven the next day.
Fave flavours - carrot coconut (golden cake like muffin, shreds of carrot throughout, sweet, crispy glaze with coconut on top)
- zucchini walnut chocolate chip (pretty much like what it sounds -shredded zucchini, walnuts are killer and it's worth a reheat to get the melting chocolate.)
As a side note, I rate them highly for consistant, well executed espresso.
I don't know if this will meet your standards but the muffins at the Richtree at College Park have pretty good muffin tops. They are good sized muffins and I'm pretty sure they are baked in house. The only problem is that they are not always consistent. They are brought out still in the baking tins. I like to choose the ones at the corner of the tins because the edge of the muffin tops have a nice crunchiness to them. They make different flavours everyday but my favourites are the coconut muffin, which has coconut sprinkled on top and inside the muffin and the strawberry chocolate chip one. Mmm.. now I want a muffin.