"A thicker batter gives the muffins structure so they rise UP instead of spreading OUT. Keeping the batter thick means not over-mixing it and taking the time to chill it in the fridge."
"For domed muffins, fill the liners to the brim. Conversely, if you are making cupcakes, you need to leave room for frosting, advising only filling the liners about ⅔ full."
"Begin baking your muffins at a higher temperature - my muffin recipes all start at 425 degrees Fahrenheit - then reduce it to 350 degrees Fahrenheit after 5 minutes. That initial blast of heat creates a quick burst of steam, which helps the muffins rise rapidly."
To create bakery-style domed muffins, start with a thick batter that is scoop-able, not pourable. Avoid over-mixing and chill the batter if necessary. Fill muffin liners to the brim for domed muffins, unlike cupcakes which should be filled ⅔ full. Preheat the oven to a higher temperature, starting at 425°F for the first five minutes, then reduce to 350°F. This method generates steam, aiding in the rise of the muffins.
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