So how many of you have bought a muffin at a bakery and just were in awe of high they rose without really spilling over? They domed so beautifully almost like you were getting twice as much cupcake for the price of one. BONUS, right?!
…and I’m sure you went home, decided to try it by adding more baking soda/powder to your mix and instead of filling them 1/2-3/4″ of the way full, you filled them to the brim.
…and I’m sure about 6 minutes into the baking you started to smell that smell. You know that the smell. The smell of your gorgeous batter overflowing the cupcake pans and onto your oven floor.
… and I’m sure you’ve said one to 672 swear words, damning those bakery for teasing you with their perfectly high domed muffins while you’re left to scrapping burnt batter off of your oven floor.
Well my dear family, tis not suck no more *yeah, that’s awesome grammar right there, huh?!* LOL
It’s pretty basic and you’re going to love me FOREVER once I share this bakery secret with you. Actually, since you’re gonna love me forever, wanna help me open my bistro?
So here goes…
Most muffin recipes tell you to do the following:
- Preheat oven to 325-350.
- Fill 1/2-3/4 full
- Bake 15-20 minutes or until a toothpick inserted comes out clean
Well stop that! No you can still make them that way but you won’t get high domed muffins.
|Bakery-style High Domed Muffins – how do they do that?||
- Any muffin batter – try the Chocolate Chunk Zucchini Muffins!
- 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 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.
- Fill the muffin papers almost ALL THE WAY TO THE TOP OF THE PAPER. (just leave about an 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). *Note: this will depend on your actual recipe.
- Remove from the oven and cool in the pan on a rack for 1-2 minutes.
- Remove the muffins (they will be hot) from the pan and cool on the rack. Do not leave them in the pan to cool completely as they bottoms and sides will become soggy. Leaving them in the pan builds up too much moisture.
The reason why this works is the initial high heat of 425 degrees F causes the batter to have greater oven spring or the rapid rise during the first few minutes of baking. The higher heat creates a burst of steam that lifts the batter.