High Doomed muffins
1. Fill your muffin tins.
Time and again, we see recipes that direct you to fill your muffin tins 2/3’s full. That’s not enough batter for high-domed muffins. Fill your muffin tins nearly full. Your favorite recipe that calls for 12 muffins may only make nine or ten high-domed muffins. Fill any empty tins half full of water.
2. Make sure that your batter is thick.
In a full tin, a thin batter will flow all over your oven before setting. Your batter should be “spoonable” not pourable.
3. Get your oven hot enough.
Set your oven temperature to 425 degrees. Yes, we know, most recipes list a temperature of 350 or 375 degrees Fahrenheit. You need a high temperature to create a burst of steam which will lift the top of the muffin and quickly set the starches and proteins in the muffin. After six or eight minutes, set the temperature back to the lower setting. If you leave it on the high temperature, the muffins will bake too rapidly and will likely be crusty