Seems to be conflicting info on achieving well domed muffin tops. None seem to offer science based references.
These two are good examples of conflicting advice. Higher temp seems to be all that is agreed.
1 – Get the Temperature Right 400f
2 – Use Room-Temperature Ingredients
3 – Don’t Wait Too Long to Put the Muffins in the Oven
4 – Try to Make Thick Batter
5 – Fill the Muffin Tins Properly 3/4 full
- Let the batter rest at least an hour or overnight in the fridge (preferred)
Do you know why you should let your muffin batter rest? During the resting period, starch molecules in the flour are absorbing the liquid in the batter.
This causes them to swell and gives the batter a thicker, more viscous consistency. Any gluten formed during the mixing of the batter is also getting time to relax, and air bubbles are slowly working their way out.
Always use a From-Scratch muffin recipe, never boxed!
Never use a mixer to incorporate your dry ingredients to your wet. Use a spatula or spoon.
Do not over mix your batter.
Cover your batter tightly and refrigerate for at least 1 hour (can go overnight as well).
Preheat your oven to 425F. Yes, I know the recipe calls for 350 but trust me on this. I typically bake my muffins in the upper third of the oven. You see placing the muffins in the upper third of the oven it tends to be hotter and the heat more constant. You can most certainly use the middle rack as well if you want.
Spray the top of your muffin pan with non-stick spray. Line the pan with cupcake/muffin liners.
The batter will be THICK. You can gently stir it first. Just try not to deflate it. Fill the muffin papers almost ALL THE WAY TO THE TOP OF THE PAPER. (just leave about a 1/8″ from the top).
Yes I know, it’s spilled over before but this works.If you have empty cavities in your muffin tin (not enough batter), remove the liner and add 1/2 cup water in each.
Bake 6-9 minutes at 425. The muffins should be about a 1/4″-1/2″ above the paper. That’s the sign the heat can be turned down.
Reduce heat to 350 (DO NOT OPEN THE DOOR TO DROP THE TEMP.. sorry for the YELLING.. lol) and bake for 6-10 minutes or until a toothpick inserted comes out barely clean (crumbs are OK).
What does the science (and experience) tell us?