Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jan 22, 2009 08:22 AM

Muffins with a crown?

Does anyone have any suggestions for me on how to make my muffins crown? I have a recipe for the best strawberry muffins that TASTE fabulous, but the never look great or have a crown to them. Could it be old baking soda? Heavy amount of oil? Higher in sugar? Not sure what it might be or what I should tinker with to get them right. With strawberry season just about here I love to make tons of them. Any help would be much appreciated.

  1. Click to Upload a photo (10 MB limit)
  1. Muffins crown because they grow beyond the sides of the pan, so either you are using insufficient batter or your soda and baking power have expired.

    1. While I agree with Kelli2006 you might also want to try pouring your batter into pre-heated muffin tins and perhaps adding about 25 degrees to the starting temperature. A bit of steam in the oven can also help keep the outer "shell" from hardening before the interior of the baked goods have a chance to expand. Another "trick" is to beat the batter just before pouring it into the tins so some air is trapped to help expand the batter as it bakes. Batter that is mixed and left to stand while the oven pre-heats or for other reasons loses some of its volume.

      1. You may also want to try adding a little bit of baking powder in addition the soda in the recipe. Soda provides leavening when interacting with the acidic ingredients in the batter. Powder has the additional "double" rise of reacting first to the acid in the batter, and again when heat is applied. Additionally, acidity in strawberries varies greatly depending on ripeness, variety, and processing (fresh vs. IQF vs. canned), etc. It's hard to give you specifics regarding how much to try without knowing the recipe and method for making the muffins.

        1. In addition to all the other good suggestions... I was always taught that if you "over mix" the batter, then your crown will be too high. Or perhaps it was pointed instead of rounded? I wonder if that has any basis in reality. :)

          2 Replies
          1. re: Morganna

            But then if you overmix, the muffin can be tough. That is why you mix the liquid into the dry until just barely mixed.

            1. re: Morganna

              It's true. Overmixing results in muffins with a peaked or pointed top, and kind of flat. I've seen it in my very own oven!

            2. What you need is a crown muffin pan, to start off with.