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Mar 27, 2007 05:50 PM

How to bake nicely raised round-top muffins?

My only problem with baking muffins is they raised FLAT!!!!! Anyone please share with me how to make the nicely raised top like a doom shaped muffin?

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  1. I haven't tried it yet but there is a recipe on the King Arthur Flour website for "High-Rise Muffin". Maybe that will help.

    1. Sounds like your muffins are doomed already! Double check the date on your Baking Powder. And get another muffin recipe. The only types of muffins I make that don't dome well are the denser muffins like carrot or 'loaded' corn ones.

      1. Don't overbeat trhe mix; pour into the tins with a light, up-lifting touch. Glomping the mix slowly and heavily will compress them, resulting in less airy rising. Yes, your baking powder has to be somewhat fresh.

        1. I agree that you should check the baking powder expiration. Using an icecream scoop to portion out the batter works well. Also overfill 'em!
          Cooks Illustrated has a great basic muffin recipe that can be used as the foundation for lots of muffin recipes

          1. I agree with checking to make sure you've got fresh baking powder/soda.

            Also, fill only half of the cups in your muffin tin, alternating every other one. Fill the empty cups about half way full with water, then bake according to the recipe. This will allow the oven heat to disperse more evenly/cook the muffins more evenly. You may also want to try rotating the pan about half way through baking.