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.
SAM says
What great tips. But what temp convection oven and how long?
TKWAdmin says
Thanks Sam! I actually don’t recommend using a convection oven on cakes/pies/baked goods. The air can cause funky affects on the bake.
However if your convection fan can be shut off then follow these instructions. Reduce the temp by 25 degrees and shut the fan off.
https://www.thekitchenwhisperer.net/2015/03/03/tuesdays-tip-with-the-kitchen-whisperer-convention-oven-to-convection-oven-temps-and-times/
Best Kitchen Wishes!
Amy says
These recommendations are wonderful–and make all the difference! I’ve been baking muffins of all kinds (blueberry, apple cinnamon walnut, apricot almond, and more) from scratch for years and years, following the usual directions (350 degrees; fill cups 2/3; no rest period), and only since discovering (via Google!) and following these tips (crystal clear with the very interesting reasoning behind them) have I gotten the best results imaginable, with an impressive rise and superior lightness and flavor. Many thanks to the absolutely fantastic Kitchen Whisperer!
TKWAdmin says
You are most welcome Amy! I’m so happy to help out and give you those gorgeous high-domed bakery muffins!
Best Kitchen Wishes!
Carolyn says
I used this process last night to make banana/nut muffins and was very pleased with the results. I refrigerated the batter for about 2 1/2 hours, and they turned out much lighter than normal. Thank you
Lisa says
I tried this tonight, excellent result!
TKWAdmin says
Yeah! So happy it worked for you Lisa!
Best Kitchen Wishes!
Dann Stradling says
I was excited to try this idea! I followed the steps to the letter with my Krusteaz Blueberry Muffin Mix. I tossed their blueberries and used fresh. I’m curious if the weight and amount of fruit kept the muffins from getting huge. Mine ended up about 1 inch over the top of my muffin pan.
TKWAdmin says
I’m sorry but I never used a box muffin mix on this recipe. Boxed mixes contain chemicals that extend the lifecycle of the dried mix that can affect the rising of the recipe. It’s logical that this may not have worked on a boxed mix. I’ll add a notation to the instructions that this is meant for from-scratch recipes, not boxed.
I will say that using this on from scratch recipes with blueberries (fresh or frozen) they rise exceptionally well. You’re welcome to check out my facebook or instagram feed to see the results.
1″ above your muffin pan is high for a boxed mix so I’m not understanding why you gave this a 2-star.
Always go with from-scratch recipes – this way you know what’s in your actual food.
Best Kitchen Wishes!
Kim p Dufour says
I haven’t used these tips yet but I sure do look forward to it
Mary Dunn says
I tried this method for making corn muffins today – two different recipes- and it came out awesome on both batches!! Thanks
Teresa says
Just wondering if this method works using a convection oven and also what method would you use for a slightly less thick batter ie cupcakes?
TKWAdmin says
It’s not recommended to bake muffins/cakes/quick breads and the like in a convection oven. The air circulation can cause an uneven bake and rise,
I never use mine for baking things like this.
Best Kitchen Wishes!
TKWAdmin says
Also, why would you want high-domed cupcakes! Cupcakes should just high a slight rise above the liner; never a huge rise like a muffin.
Best Kitchen Wishes!
Chilo Perri says
Wouldn’t refrigerating the batter make the muffins less fluffy since the baking soda and powder would already have been activated once you mixed them together
TKWAdmin says
No, resting them gives the batter time to rest the gluten. As you can see by the pics here, Instagram and the comments below, it works. Follow the directions as-written and try it for yourself!
Best Kitchen Wishes!
Irene says
Do you need to return the dough to room temperature before baking?
TKWAdmin says
No. Just give it a light stir/fold and scoop.
Best Kitchen Wishes!