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.
Andrew Blair says
“If you have empty cavities in your muffin tin (not enough batter), remove the liner and add 1/2 cup water in each.”
Hi, can you clarify this? I’ve never heard of doing this.
I’m confused as to how, why, when, how etc.
Thank-you.
TKWAdmin says
Hi Andrew!
I was taught this eons ago by a bakery owner now whether it’s scientific or not I’m mot sure. If you have empty muffin tins, meaning more enough batter to fill up all the well, add water to the empty ones.
This prevents the pan from warping the r burning plus it helps to promote an even bake. An added bonus is is the water adds moisture to the oven while cooking.
From an engineering perspective, if you have a high quality pan, an empty well *shouldn’t* be impacted for a normal bake time. However I’m more inclined to think if it were a longer bake it *could* impact it.
I would say use your judgment. I do it because, honestly, I’ve always done it.
Best Kitchen Wishes!
Colleen says
Do uou baje at once after removing from refrigerator or do you bring to room temp.
Thank you
TKWAdmin says
Bake as soon as I pull it out of the fridge. No need to bring to room temp.
Best Kitchen Wishes!
JUBILEE says
Hi, does this also work with cupcakes?
TKWAdmin says
Why would you want that? But I would advise to not do this as muffin batter and cupcake batter are 2 different types of recipes.
Best Kitchen Wishes!
Randi Cruz says
hi, im i think im baking my muffins in a wrong way because of these,
1. my muffins are too oily
2. my muffins doesnt rise at the top
for your information, these are my ingredients
dry mixed
1. 2 1/2 all purpose flour
2. 2 tsp baking powder
3. 3/4 tsp baking soda
4. 1 cup granulated sugar, 3/4 brown sugar
5. 2 tsp salt
6. 2 tsp ground cinnamon
wet mixed
1. 4 eggs
2. 1 cup fresh milk
3. 3/4 cup vegetable oil
4. 2 tsp vanilla extract
5. 4 cups grated carrots
i mixed the batter using mixer and rest it for 20 minutes, yet my muffins are flat on top. preheat the oven at 180C for 10 minutes and bake it for 40min.
with these ingredients how should i do it to rise on top?
TKWAdmin says
Hi Randi,
Your measurements are way off. Way too many eggs and vegetable oil. Plus the amount of carrots are insane. Even in my carrot cake muffins I don’t use that much.
Plus my cooking method is majorly different than yours.
Best Kitchen Wishes!
Phil says
Hi, i tried your method in an electric oven and it turned out amazing,ive been making my banana muffin with that method ever since.
Recently i decided to buy a new gas deck oven which has a top and bottom temperature setting. I tried with bottom temp 180c and top 220c. But the muffins didnt rise as much as the electric oven and when its done, its almost burnt at the bottom.i have tried the second time by using an oven thermometer first and it did read 200c, but it didnt rise much as well. Do you have any solution to this problem? this is my first time using a gas deck oven so my knowledge is very limited, your input is greatly appreciated.
TKWAdmin says
I’m so happy this works for you in the electric range.
Are you referring to a deck oven like a Baker’s pride oven or a commercial oven? Are you setting the muffin pans on a rack or on a flat baking surface?
I’m also assuming you’re NOT using a convection/forced air baking either?
The only way the would burn is if you’re setting them on a solid baking surface versus a rack.
Tell me more about your oven.
Best Kitchen Wishes!
Philip says
Yeah different brand since im in asia, but it is pretty similar to bakers pride deck oven, i place my muffin pan on a flat baking tray and im deffinitely not using forced fan or convection since this deck oven doesnt have that feature.
Today im trying the bottom 170c and top 225c for the whole 20minutes. It came out okay with no burnt bottom and the tops have nice color, but still not as domed as my electric oven.
In your oppinion to get more domed top should i increase the top temp, bottom temp or both ?
Thank you very much, your oppinion is greatly appreciated.
Lou says
hello.. will this process work for cupcakes too?
TKWAdmin says
This is for muffins only.
Best Kitchen Wishes!
Fenny says
Hello thank you Lori! Gonna try this now! Btw May I ask: do I use the muffin batter while it’s cold? Or do I leave it to room temperature first? Thank you! Gonna make the batter & put in the fridge ;). Cheers!
TKWAdmin says
Hi Fenny!!!
Yep! Just take it out of the fridge, uncover and scoop away! I make these religiously every week mixing up the batter flavor and always get perfect results!
Best Kitchen Wishes!
Holly says
If i’m adding blueberries to the batter(frozen) should i do it before or after I refrigerate the batter? Thank you ,
TKWAdmin says
I always add before and gently fold them in however I only use fresh. Frozen I’ve not used as I don’t like the added water they contain.
You may want to defrost fully before adding to the batter prior to refrigerating though I suspect they may still may make the batter a bit wetter.
Best Kitchen Wishes!
sandra smith says
I this recipe made for standard or jumbo muffins. I am making jumbo muffins and want to make sure I am baking them at the right temperature and time.
TKWAdmin says
Standard size. Oh I’m sorry, I think you may have missed seeing it in the post. It’s listed in the recipe and the post.
It’s on my to-do list to create a jumbo version of this.
Best Kitchen Wishes!
Christine Buchanan says
Have you ever tried using a convection or convection/bake setting? I am curious as to what I need to do differently?
TKWAdmin says
Hi!
It’s never recommended to bake breads, cakes, doughs, muffins and the like using the convection setting where the fan is on.
If you do, you risk the “sand drift” effect where your food will have a drift type lift.
If your convection Oven has the ability to shut the fan off do that but you’ll need to reduce the temp 25F. But again ONLY if the fan can be shut off.
Best Kitchen Wishes!