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Oct 30, 2017

Blueberry Muffin Tops with a Cheesecake Drizzle

The feedback I've received on these blueberry muffin tops is universal. "These were amazing!" "These were delicious!" "How did you do this?" "Can I have the recipe?"

Blueberry Muffin Tops with a Cheesecake Drizzle

These blueberry muffin tops are from a recipe from a new book by Lisa Huff from the blog, Snappy Gourmet.

The book is called Kid Chef Bakes: The Kids' Cookbook for Aspiring Bakers. The book is a wonderful guide for kids who are serious about learning how to bake. It's kind of home economics class in a single book.

The book has a chapter on the baker's kitchen, and provides safety tips, tutorials, and 75 seriously legit sweet and savory recipes, including yeasted bread! In fact, the other night, I had to bring a focaccia to an Italian dinner potluck, and decided to try the rosemary onion focaccia in the book. It was incredible and totally full of grown up flavors.

With each recipe, Lisa provides a list of tools and equipment needed. The only thing missing is the use of a scale (but then again, I'm such a nerd about weighing ingredients).

None of the recipes are overtly "kid-centric."  Honestly, if you are a grown up who would like to learn how to bake, you might want to give this book a try.

Kid Chef Bakes cover photo

I baked these blueberry muffin tops two ways. First I tried them using this whoopie pie pan, which I bought when I got on a short-lived whoopie pie kick.

Blueberry Muffin Tops with a Cheesecake Drizzle

It worked just fine, but I figured that if you thought you'd need to own a special pan for these muffins, you'd never make them, so I also tried baking them on a parchment lined baking sheet.

Blueberry Muffin Tops with a Cheesecake Drizzle

These were just as good as the ones baked in the pan!

P.S. There is actually a muffin top pan you can buy, and I'm really shocked that I don't own it (remember, I own a whoopie pie pan....).

These muffins are loaded with fresh blueberries. The blueberries to flour ratio is 1 to .75, so, as you can see, these are pretty much blueberries held together with a bit of batter.

The cheesecake drizzle on top is pretty amazing too.

Blueberry Muffin Tops with a Cheesecake Drizzle

Any post about muffin tops would not be complete without saying "Top of the muffin to you!" and "Pop the top, toss the stump." If this makes no sense to you, you definitely need to Google Seinfeld + muffin top.

Disclosure: I was given a copy of the book for review. All opinions are my own.

P.S. Speaking of cooking with kids, here is my favorite photo of my oldest grandson, my first baking buddy. This was taken several years ago (he's now a teenager), but he owns my heart.

Child holding a cake

After the recipe, be sure to check out the rest of this month's Muffin Monday contributors' posts.
Yield: 20 to 24 muffin tops

Blueberry Muffin Tops with Cheesecake Drizzle


For the Muffin Tops
  • Spray oil or butter for greasing the pan (optional) or parchment paper
  • 1 1/2 cups (6 3/4 ounces) unbleached all purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk (2 percent or whole)
  • 1/3 cup vegetable oil
  • 1 large egg plus one large egg yolk
  • 1 teaspoon pure vanilla extract
  • 2 cups fresh blueberries
For the Cheesecake Drizzle
  • 4 ounces room temperature cream cheese
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 3 to 5 tablespoons milk


  1. Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
  2. In a medium bowl, mix the flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the milk, oil, egg and egg yolk, and the vanilla until combined.
  4. Make a well in the bowl of dry ingredients, and pour in the wet ingredients. Stir until just blended. Gently fold in the blueberries.
  5. Scoop about three tablespoons of the batter onto the parchment lined baking sheets with an ice cream scoop, placing each scoop about two inches apart. Bake the muffin tops, one sheet at a time, for 10 to 14 minutes, until slightly browned around the edges. Cool the muffin top for about 5 minutes on the pan, and then continue to cool on a wire rack.
  6. Mix the Drizzle ingredients in a small bowl, adding the milk slowly until reaching a consistency to drizzle over the muffin tops with a fork.

Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Blueberry Muffin Tops with a Cheesecake Drizzle

Would you like to comment?

  1. That sounds like a wonderful cookbook, Karen, and I adore your muffin tops! That cheesecake drizzle!!!

    1. Oh yes, the drizzle! P.S. It is a really cool little cookbook.

  2. Karen,
    I love the idea of baking muffin tops on parchment. Thanks for testing that one out for me--you've opened up a whole host of ideas!

  3. Introducing grandchildren to cooking and baking is one of the great bonuses of having them. So much fun and so many great recipes. I think the Angel Face and I will have to try this recipe soon.

    1. It is the best!!! Being a grandma is such a joy, and cooking with them has been a blast.

  4. Thank you so much for trying the recipe and sharing my book! I really appreciate it!! Pinning it now! :)

  5. What a fun recipe, Karen! The fact that is just the top mens I can have four???? can I? Can I???


    haven't had a chance to cook with my grand daughter Greenlee, but maybe that day will come.... Campbell is a little too young at 3 weeks of age... he'll have to watch

    1. You totally can have four. That's exactly what it means. =)

      Someday I'll have to tell the story about the time Colin and I made a cake on the cover of Bon Appetit because he wanted to make it. I think he was 5. It was an all day endeavor, with the layers sliding .... and it is one of my favorite memories!

  6. So.......not to out-do you or anything, but I have a muffin-top AND a whoopie pie pan. Or at least I have two different pans that look similar to the ones you linked. Packaging is long gone so who knows what they were marketed as. Afraid it will have to be frozen blueberries though as fresh are no longer local, but this just moved to the top of the pile of TBB (to be baked) Pam from GA

    1. Well... I think you've outdone me! I do have a hamburger bun pan that might work as a muffin top pan! Thanks Pam!

  7. I never thought of just making muffin tops on the parchment! Great idea. Your muffin tops are definitely bursting with blueberries.

  8. Don't get me started googling Seinfeld! Ha ha! Love the pic of your grandson. :)

  9. The muffin tops are the best part! I love #muffinmonday. I'm a sucker for muffins.

  10. These are just brilliant! Little muffin cookies! The drizzle looks amazing.

  11. I would totally give this book to my nieces and nephews for Christmas if I thought their mom would encourage them to use it...too bad I know that wouldn't happen! It's so sad that many kids never experience home cooking! Thanks for sharing on Fiesta Friday! Faith, Hope, Love, & Luck - Colleen

  12. Tried this recipe exactly as the instructions said. The muffins came out tasting so strongly of baking soda that I went back and reread the ingredients to make sure I incorporated the correct amount in the batter.


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