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?
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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.
Fym says
Hi. I tried this. They were super pretty inside the oven. Like an ice cream scoup! But once the came out they began to sink while cooling. So in the end i only had a slight bulge at the top. 🙁 Advice?
TKWAdmin says
What was your recipe? If they sank in the middle it’s most likely because they weren’t fully cooked.
Best Kitchen Wishes!
Connie Bremner says
You’re a genius! Thank you so much! My first batch were like little lead weights. This is awesome!
Tracy says
Thank you for this instruction! Did you know it works with box muffin mix?! Nice high muffins.
TKWAdmin says
Hi Tracy!
I don’t see why it wouldn’t though to be fully transparent I’ve never used a box mix. My concern would be the preservatives in the mix may alter the consistency and bake/rise.
Let me know if it does turn out for you.
Best Kitchen Wishes!
Rosanna says
so excited to try this!! one question before I try. re: leaving the batter in the fridge. do I cover the batter? do I stir it again after taking it out of the fridge?? just wanna be perfect!!
TKWAdmin says
Hi Rosanna,
Yes cover the batter and you can gently stir it if you wish but I give it make a one gently swirl and that’s it.
Best Kitchen Wishes!
George says
what if I can’t see through the oven door to check for initial domeage, that’s a word 😀
TKWAdmin says
Oh good question George. And yes domeage is totally a world – just like fantabulous 😉
With no window I would reduce the temp at 7-7 1/2 minutes (split the difference) and go that route. It honestly all depends on how accurate your oven temp is. If it’s on point then 6 minutes is enough. Also it does depend on the batter as well – heavy batters will take a bit longer to rise.
Best Kitchen Wishes!
Muriel Humphries says
Does the refrigerated batter need to reach room temp before baking? My batter was much thicker than normal, but they rose well, if not actually ‘domed’. I only had 11 muffins from recipe using 2 1/2 cups flour. Had hoped for 12. Any advice?
TKWAdmin says
No Muriel. So the amount you got really depends on the recipe you used. Like this recipe (https://www.thekitchenwhisperer.net/2016/12/30/butterscotch-sweet-potato-raisin-muffins/) only calls for 2 cups of flour but it also has mashed sweet potatoes and other items in it. What type of muffin were you looking to make? And yes, the batter will be thick when you put it in the muffin pan. That’s key as that means it’s holding it’s height and not getting deflated.
Best Kitchen Wishes!
Heather says
OH MY GOSH!!! I have never been successful at making high dome muffins but this worked on my very first try! I used a Chocolate Chip Banana Bread recipe that I’ve had for years and they’re great for on the go but I never go that high dome and now they finally did! You can’t believe how excited I was when I pulled them out of the oven (I don’t have a window on my oven so I couldn’t truly check on them until they were almost done) but they are so beautiful I wish I could post a picture so people will see this actually works lol. Thank you so much!!! ^_^
Christie says
Well done, Heather! Isn’t it Great? I had the same experience, even the non-window oven. It’s been a year or two since I first tried it, and I have never looked back!
TKW, and Lori, are the best…..and she is a True role model when it comes to website, bloggers, their ‘leaders’, and actually communicating with the readers.
Keep on baking, and especially keep on having fun!
TKWAdmin says
Aw thank you so much Christie! TKW = Lori (same person) 🙂 That really means so much to me! I truly appreciate it!
Best Kitchen Wishes!
TKWAdmin says
Hi Heather!
Yeah!!! Thank you so much!!! Please share a pic on our Facebook wall or tag me (@thekitchenwhisperer) on Instagram! I’d LOVE to see them!
Best Kitchen Wishes!
Kathy robertson says
I tried this and it really worked!! I laughed when reading your comments – I have tried the things you listed.
Thanks for the muffin hack!!
TKWAdmin says
Thank you so much Kathy! So happy it worked for you!
Best Kitchen Wishes!
Pamela says
Is it possible to use this method of resting before baking for quick breads to get a high rise?
Thanks
TKWAdmin says
Hmmm good question to be honest. I’ve not tried it.
Best Kitchen Wishes!
Mary says
Is the goal for the total cooking time (time @ 425 + time @ 350) to be close to the time in the original recipe?
If my recipe calls for 25 – 30 minute, do I do 6-9 @425, then 14 – 20 minutes at 350?
TKWAdmin says
Hi Mary,
The 6-9 minutes at 425 is s rule of thumb. You want your muffins to create their dome during that timeframe. If you have a heavy batter it may take a minute or two more. Then by reducing the time you’re keeping the time while finishing off the baking.
If your recipe takes 20-25 normally I would test the muffin at the 9-11 minute mark at 350 using this method.
Best Kitchen Wishes!