➤ story by EMILY JOHNSON • photo by GRUBBANA STUDIOS
Muffin tops didn’t ask for this kind of fame, but here we are. Before Seinfeld made them a thing you could order with a straight face, they were just the best part of the muffin. Then suddenly, bakeries leaned in, grocery stores followed, and now muffin tops exist as their own category instead of an afterthought.
And now, there are two types of people: those who prefer muffin tops, and those who’d rather eat a regular muffin. To the muffin top folks, I raise you muffin top sandwiches.
What is a muffin top sandwich?
Muffin top sandwiches sit in the same category as cookie sandwiches and whoopie pies. Two muffin tops are paired with a filling in between, most often whipped cream or a cream-based mixture. The texture combination is what makes it work: slightly crisp edges, soft interior, and a cool, airy center that offsets the sweetness.
Related: Sprite is the Key to Perfect Lemon Poppy Seed Muffins
The result is something a little more elevated than a muffin; a variation that leans more toward plated dessert than grab-and-go baked good. It fits best in settings where presentation matters—brunch spreads, holiday breakfasts, or anything that calls for something a step above the usual rotation.
Stainless Steel Muffin Top Pan (from $12)
Tips for Making Muffin Top Sandwiches:
- Uniformity: Each piece needs to match its pair. If the sizes are off, the sandwich won’t hold together cleanly and the presentation suffers. A muffin top pan helps with uniformity, but if you’re working by hand, portioning the batter evenly—around 2 tablespoons per muffin top—keeps things predictable.
- Filling: The filling can be customized to your liking, but it needs to hold its shape. Stabilized whipped cream, custard, jam, or buttercream all work great, but anything too loose will slide out or soak into the muffin top. We do not recommend using Cool Whip, as it melts at room temperature.
- Make-Ahead: These muffin top sandwiches can be made ahead, however, they are best assembled right before serving. The longer they sit after being filled, the more the muffin tops absorb moisture from the filling.
You can use your favorite muffin top recipe, or use the one below courtesy of Domino® Sugar.
➤ recipe via DOMINO® SUGAR • photo by GRUBBANA STUDIOS
Blueberry Muffin Top Sandwiches Recipe
Ingredients:
- Quick Blueberry Jam:
2 cups fresh blueberries
⅓ cup Domino® Sugar
pinch of kosher salt
1 teaspoon fresh lemon juice
2 tablespoons water - Muffin Tops:
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup Domino® Sugar
½ cup Domino® Light Brown Sugar packed
8 tablespoons unsalted butter softened but still slightly cool
1 large egg room temperature
1 teaspoon vanilla extract
1 cup buttermilk
½ cup blueberry jam (from recipe above)
¾ cup fresh blueberries plus more for topping cakes - Whipped Cream Filling:
1 ½ cups heavy cream chilled
½ cup Domino® Confectioners Sugar + 1 tablespoon sifted
1 ½ teaspoon vanilla extract
3 tablespoons cream cheese softened, cut into 1-inch pieces
Directions:
- Prepare Blueberry Jam:
• Set a medium saucepan over medium heat and add all ingredients.
• Bring the mixture to a boil, stirring every minute or so. Once it comes to a boil, reduce the heat to a simmer. Continue to simmer for 30 minutes.
• Transfer to a heatproof bowl or mason jar and allow to cool while you prepare the muffin tops. Jam will thicken as it cools. - Prepare the cakes:
• Preheat the oven to 350ºF. Line two baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together the flour, baking soda, and salt and set aside.
• In the bowl of a stand mixer, beat together the Domino® Sugar, Domino® Light Brown Sugar, and butter on medium speed until light and fluffy, about 4 minutes. Stop the mixer and scrape down the sides and bottom of the bowl.
• Add in egg and beat until incorporated, scraping down sides of bowl as necessary, then beat in vanilla.
• Reduce speed to low and beat in ⅓ of the flour mixture, then half of buttermilk. Repeat with half of the remaining flour mixture, then remaining buttermilk, and finally the remaining flour mixture.
• Using a rubber spatula, gently fold in the blueberries.
• Using a two-tablespoon ice cream scoop, scoop 6 mounds of batter onto each baking sheet, spacing them about 3 inches apart.
• Dip your finger in warm water and gently smooth the tops with it, if needed.
• On half the cakes, dot the tops with additional blueberries (these will be the tops of your muffin sandwiches).
• Bake until the cakes spring back when pressed, 15 to 18 minutes, rotating pans halfway through baking. Cool completely on baking sheets before filling - Prepare Whipped Cream Filling:
• Using a stand mixer fitted with the whisk attachment, whip the chilled heavy cream, Domino® Confectioners Sugar, and vanilla on medium-low speed until foamy, about 1 minute.
• Increase speed to high and whip until soft peaks form, 2 to 3 minutes.
• Stop the mixer and add the cream cheese. Continue whisking on high speed, about 30 seconds longer, until stiff peaks form.
• Place in the refrigerator until muffin tops are completely cool.
• Once muffin tops are completely cool, spread the bottom cookie with a layer of reserved blueberry jam.
• Carefully pipe or spread with a spoon a layer of whipped cream on top of the jam and place another cake on top. Repeat with remaining cakes.
• Chill muffin tops in fridge for at least 15-20 minutes to firm up slightly before serving.
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