I love all things to do with cooking, and I have a feeling I’m a little late to this parchment paper game, but last month when we were visiting Ryan and family, we went every morning for breakfast at The Dixie Diner, a great little restaurant not far from their house and every morning I had a Jumbo Blueberry Muffin (don’t judge me) in a parchment paper liner like this one above.  I was intrigued, the muffin didn’t adhere to the paper like it does with a regular muffin liner and it was so darn cute.  It’s all about the presentation for this old(er) girl.

So I did a little research and it’s a pretty simple thing to do.  For jumbo muffins or cupcakes you need 6” parchment paper squares and for regular sized muffins or cupcakes you need 5” squares. Now you could cut your own, but seriously, who wants to do that when you can buy them precut already.

If you want the tulip effect like the one above, it does take a little work, but they look so good they are totally worth it.

It’s pretty simple really, just pleat the muffin around an overturned glass the same size as the muffin tin and then plop them in the tins.  I suppose you could just pleat them inside the tin itself, but this is much easier.

You can buy these liners, bleached or unbleached.  I’ll do easy links for you below.  AND since yours truly, who buys everything kitchen related just realized that I don’t have jumbo muffin tins, I’m going to remedy that today by ordering them.  Oh, I am a sucker for Amazon Prime, but aren’t we all.

So, here are the links, happy baking, and now your muffins will look just like the ones in the bake shops. 😋
 

The ones I ate were in these unbleached liners, which looked great.  Here’s the link for the 5” ones

And the 6” ones, are actually marketed to use as squares between hamburger patties, which brings up a whole other subject that I will address in another post.

Here’s the link for the 6” ones

And now for those jumbo muffin pans, Wilton sells them on Amazon for $11.99 Prime.  Here’s the click

Hoda and Kathie Lee were talking this morning on TODAY about how wonderful Alice’s Tea Cup Pumpkin Scones are.  So I Googled it, found them right away.  Don’t you just love the internet?

Cookie Madness posted the recipe, check it out here….

Photo reprinted from cookiemadness.net

This recipe is from Williams Sonoma, but I tweaked it by adding a lemon glaze and more lemon to the batter.  You will love these muffins, they’re light, lemony, and yummy!

Ingredients:
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. freshly grated nutmeg – I omitted this
2 eggs
2/3 cup firmly packed light brown sugar
1 cup milk
6 Tbs. (3/4 stick) unsalted butter, melted
1 Tbs. finely grated lemon zest
I added the juice of a lemon to the batter, as well as the zest
1 cup fresh or frozen raspberries

Directions:
Prepare the muffin pan
Preheat an oven to 425°F. Line 12 standard muffin cups with paper liners. (I didn’t have liners, I just sprayed the muffin tins with Pam, it worked fine

Mix the batter
In a large bowl, stir together the flour, baking powder, baking soda, salt and nutmeg.

In another bowl, whisk together the eggs and brown sugar until blended. Whisk in the milk, butter and lemon zest. Add the egg mixture to the flour mixture and, using a rubber spatula, stir until just evenly moistened. Gently fold in the raspberries until just evenly distributed.

Bake the muffins
Spoon the batter into the prepared muffin cups, filling them three-fourths full. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then turn the muffins out onto the rack. Let cool briefly and serve. Makes 12 muffins.

Note:  I filled the muffin tins almost full, and used 12 tins.  It worked great filling the tins completely, they crowned nicely and didn’t run over the edges.

Lemon Glaze

1 cup of sifted confectioner’s sugar
1 Tablespoon of fresh lemon juice
Lemon zest from the rind
1 tablespoon melted butter
1 Tablespoon milk

Put all ingredients in food processor and process until thin consistency.  You want to spoon this on the muffins while they are warm, and let it run down the sides.  You may have to adjust, adding a bit more milk if your glaze is too thick.

I put the muffins on a cookie drying rack that sits on paper towel, so that the excess just runs off.

These are such good muffins, perfect for a summer breakfast with fresh fruit.

1    box (1 lb 2.25 oz) Betty Crocker® double chocolate muffin mix
1    can (21 oz) cherry pie filling
1    egg
    Frozen (thawed) whipped topping, if desired
12    maraschino cherries, if desired
1.    Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
2.    In medium bowl, stir muffin mix, pie filling and egg until blended (batter will be very moist). Divide batter among muffin cups.
3.    Bake 28 to 30 minutes or until tops spring back when touched. Cool 5 minutes; carefully remove from pan to cooling rack. Cool completely, about 30 minutes. Serve each cake topped with dollop of whipped topping and a cherry.
High Altitude (3500-6500 ft): Place paper baking cup in each of 18 regular-size muffin cups. Stir 2 tablespoons Gold Medal® all-purpose flour into dry muffin mix.
Make the Most of This Recipe
Did You Know?
Black Forest is the area in Germany where chocolate cake and cherries were first combined in the classic Black Forest dessert.
Nutrition Information:
1 Serving: Calories 250 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 20mg; Sodium 220mg; Total Carbohydrate 43g (Dietary Fiber 0g, Sugars 32g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 20%; Iron 10% Exchanges: 1/2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Source:  Betty Crocker