Muffins=Delicious. Muffin Tops=BAD

There's also, the EDIBLE MUFFIN TOP:

This is the delicious, often called the BEST part of the muffin- the nice semi-crisp top of a muffin that spill over the top. Yuummmyyyy.

For Edible Muffin Tops, shop here:

TIP!!!!

Make sure when you’re buying a bra that you get the PROPER SIZE. A lot of women wear bras that are much too small and ill fitting. An ill fitting bra only adds insult to injury when you’ve got a Muffin Top. So get fitted properly!

The best way is to just get rid of it!

Start eating healthier, doing more cardio and ab exercises; the stability ball, bicycle crunches, vertical leg crunches, and plank holds. To lose the muffin top you’ve got to lose the weight!!! Get on your running shoes and sweat it right off!

WHAT IS A MUFFIN TOP???

“Muffin-top” is a slang term used to describe the phenomenon of overhanging flesh when it spills over the waistline of pants or skirt in a manner that resembles the top of a muffin spilling over its paper casing. This generally occurs when an overweight person wears low-rise, hip-huggerpants, or midriff-baring tops that are too small.

Disguise the Muffin Top and shop here:

Delicious Banana-Nut Muffin Top Recipe:

Ingredients: 
1 3/4 cups all-purpose flour 
2 teaspoons baking powder 
1/4 teaspoon baking soda 
1/2 teaspoon table salt 
3 medium very, very ripe bananas (about 14 ounces/397 grams total, including peels), peeled 
3/4 cup firmly packed light brown sugar 
1/3 cup canola or corn oil 
2 large eggs 
1 teaspoon pure vanilla extract 
2/3 cup coarsely chopped walnuts* (see Variation below)

Instructions:
1. Position an oven rack on the middle shelf of oven. Preheat oven to 375 degrees F (190 C). Lightly grease and flour 10 muffin top cups. 

2. In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk until well blended. In a large bowl, combine the bananas, brown sugar, oil, eggs, and vanilla. Beat with an electric mixer (stand mixer fitted with the paddle attachemnt or handheld mixer) on medium speed until well blended with only small bits of banana visible. Pour in the dry ingredients and gently stir with a rubber spatula just until blended. If using nuts, add them when the flour is almost blended and stir to incorporate. 

3. Scoop the batter into the prepared muffin top pan, dividing batter evenly. They will be almost full. Gently tap the pan on the countertop to settle the batter. Bake until the tops are golden brown and a toothpick or a cake tester inserted in the center of 1 muffin top comes out clean, about 11 minutes. Transfer the pan to a wire rack to cool for 5 minutes, and then carefully remove the muffin tops from the pan and set them on the rack to cool. Serve warm or at room temperature.