I’ve never been much of a muffin maker. If I’m going to bake, I’d prefer to make a whole cake. But there is one kind of muffin that I heartily embrace — an upside-down fruit muffin. Its small, individual size encourages the fruit to condense and caramelize as it bakes. Then, when you unmold the muffin, the fruit transforms into a glistening crown of an irresistible sticky topping.

Featured in: Out Of The Pie, Into The Muffin.