It’s all about dedication. In the course of my research for Interesting Thing of the Day, I have sometimes gone to great lengths to ensure the accuracy and completeness of the articles I write. If that means drinking absinthe or eating doughnuts or trudging through Paris museums, well, these are the sacrifices a responsible journalist must make. I even enlisted my wife’s assistance to undertake a tedious and grueling muffin-baking experiment, subjecting myself to untold nutritional perils to be sure that you, gentle reader, receive the most reliable information. And indeed, I now feel qualified to hold forth on the culinary mystery of muffin tops.
Do You Know the Muffin, Man?
Muffin tops are, as everyone knows, truly the upper crust of muffindom. Most people prefer the top to the stump—at least when you’re talking about those jumbo-sized, coffee-shop muffins, as opposed to the kind you make from a mix in your kitchen. But this fact suggests several questions. Why is the top so much better? How does one go about making a muffin with the kind of top beloved by Seinfeld partisans? And how can one obtain a high-quality top without wasting a perfectly good but less appealing stump? These were the questions I set out to answer. [Article Continues…]