Follow these tried and true bakery secrets to make High Domed Bakery-style muffins with your favorite from-scratch standard size muffin recipe!
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 muffin for the price of one. BONUS, right?! One thing to keep in mind, this is for MUFFIN batter, not cupcakes. There’s a huge difference between cupcakes and muffin batters folks.
…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 that bakery for teasing you with their perfectly high domed muffins while you’re left to scrapping burnt batter off of your oven floor.
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 from-scratch 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
Right?
Well, stop that! No, you can still make them that way but you won’t get high domed muffins.
Bakery Secrets to High Domed Muffins
There are 2 important steps here
-
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.
-
How you bake them temp-wise
By starting them off at such a high temperature 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. Makes sense, huh?
Bakery-style High Domed Muffins – how do they do that?
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Ingredients
- Any from-scratch standard size muffin batter – try the Chocolate Chunk Zucchini Muffins!
Instructions
- 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). *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 the bottoms and sides will become soggy. Leaving them in the pan builds up too much moisture.
Notes
- I do NOT use boxed muffin mixes – ever nor would I recommend using this technique on a boxed mix.
- 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.
Will be trying this out tomorrow, if I leave the batter in the fridge overnight, should it be brought out to get to room temp or is straight out of the fridge and into the oven ok?
No, no need to let it come to room temp. At most you can give it a VERY GENTLE stir/fold and that’s it. I’ve been using this method for decades on all of my muffins. The only ones I’ve not tested it out on are gluten free as I’m not GF.
Best Kitchen Wishes!
Hey! Very interesting your post and very well explained, but I have a question: leaving the batter resting a few hours or overnight, will let the baking powder and/or baking soda to make its work? Cause as far as I know, batters shouldn’t wait much long because these two will not make the effect they should.
I’ve never had an issue with it. What helps us also the baking method of the 2 different temps.
Best Kitchen Wishes!
Ive followed advice and it works! Have you tried w/o muffin liners though?
Yes I have and it works too!
Best Kitchen Wishes!
Thank you so much! I’m traveling and no grocery nearby so wanted to give it a whirl w/o the inserts. Thanks!
I am baking muffins today and will be doing as you suggest. Thank you !
Thank you!! Can’t wait to try your recipes!!
Hi! Would it make any difference if I kept the batter in the mixing bowl vs scooping into the pan before resting/refrigerating?
Hi Christina,
You’re supposed to leave it to rest in the mixing bowl, not the pan. You only add it to the pan when you’re ready to bake.
Best Kitchen Wishes!
Hello Jean
Can I use jumbo silicone muffin pans for this method. I would not use paper inserts
Debbie
The size of the muffins naturally affects how long you leave it at 425. I’ve not used silicone molds but I have used metal pans both with/without the liners and it works as expected.
Best Kitchen Wishes!
Would this work on almond flour muffins as well?
★★★★★
Hi Kyle!
I have had folks use almond flour using this method and they’ve turned out quite well. I’ve not tested it out personally.
Best Kitchen Wishes!
why cant i use this on a boxed mix
★★★★★
Hi Jean,
I tried it once to test it out as I was asked and it was a hot mess. Boxed mixed contain preservatives. Boxed me X-ray with those added ingredients have directions written (and tested) specifically for their product.
I’m pretty certain from scratch mixes you and I make don’t have those preservatives. You’re welcome to try it yourself as I don’t buy boxed stuff as I like to know everything that’s in my food.
Best Kitchen Wishes!
It looks awesome. Thanks for sharing this recipe.