Muffin tops were a big thing on Seinfeld, and understandably so: They’re crunchy yet soft, and the best part of the muffin. They’re also the ideal item to dunk in bisque.
What to buy: Muffin top pans can be found at specialty kitchen stores, but if you can’t get your hands on one, a regular 12-well muffin pan will work, too (baking times remain the same).
This recipe was featured as part of our Festivus menu.| by Kate Ramos
- 1Heat the oven to 400°F and arrange a rack in the middle. Coat the wells of 2 6-well muffin top pans or 1 standard 12-well muffin pan with bacon drippings (or vegetable oil); set aside.
- 2Combine cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps.
- 3In a medium bowl, combine butter, buttermilk, eggs, and thyme and whisk until incorporated and smooth.
- 4Add wet ingredients to dry, stirring just until incorporated, about 1 minute. Divide batter evenly (about 1/3 cup) among the wells, and sprinkle about 1 heaping teaspoon of bacon over each muffin top.
- 5Bake muffin tops until golden and a toothpick inserted in the center comes out clean, about 15 minutes. Let sit in the pans 5 minutes before removing.