Much Ado About Muffins
This hack changes how heat circulates inside the oven and the amount of room the muffins have to expand.
Instead of filling every cup in the muffin pan with batter, fill every other cup, leaving half of them empty. For bakery-style domes, fill the muffin cups 3/4 of the way, or nearly to the top, with batter. This method allows heat to circulate more evenly around each muffin and the batter to spread naturally without coming into contact with neighbors. The end result is a batch of muffins that rise much higher than they would otherwise. They’ll also bake faster and more uniformly, giving you a crispier top and a perfectly done center.
The only downside is that this process takes more time because it requires baking multiple batches. But the wait is worth it: This resting time actually benefits the muffin batter. Letting it sit for 15 to 30 minutes at room temperature — or overnight in the refrigerator — further improves the texture and rise of the finished product because it gives the flour more time to thicken and hydrate. (For this reason, you should make sure your first batch has at least 15 minutes to sit, too.)
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Other Tips for Bakery-Level Muffins
One often-overlooked method is to set the oven temperature high for the first few minutes of baking, then lower it for the remainder. A good rule of thumb is to start the muffins at 425 degrees Fahrenheit, then lower to 350 degrees Fahrenheit after five to seven minutes. Continue baking at this lower temperature for the rest of the recommended time, or approximately 15 to 18 minutes. The initial burst of heat helps solidify the tops, while the lower temperature ensures the centers cook evenly.
Sprinkling extra-coarse sugar on top of your muffins is another pro move. The sugar crystallizes under the heat, giving the tops a nice crunch and an extra hint of sweetness.
