Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
published Apr 4, 2011
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Everyone knows that the best part of the muffin is the top, right? This is why it’s doubly disappointing when a batch of muffins emerges with barely-peaked little domes. We thought maybe it’s not enough batter in the cup or expired baking soda. But Shirley O. Corriher, author of Bakewise, says its something else entirely.
According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says.
The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy. The center continues to rise as the muffin bakes inward, and voila! We get muffins with impressive domed tops.
We aim to try this next time we make muffins for breakfast!
Have any other tips for excellent muffins?
Related: Muffins & Scones: 15 Things to Bake This Weekend
(Image: Flickr member Nicola since 1972 licensed under Creative Commons)
