A pan of blueberry muffins and blueberries.
The Extra Step You Should Take To Achieve Bakery-Style Muffins
By Kelly Douglas
If nothing makes you happier than taking
that first bite of a warm muffin and still having plenty of the soft dome top left for you to enjoy, look no further than your refrigerator. The step professional bakers use to make perfect muffin dome tops doesn't require any special equipment—all you'll need is your fridge and a few hours of your time.
After you make the muffin batter, let it sit in the refrigerator for at least an hour, or ideally overnight. The flour's starch molecules absorb liquid from the batter as it cools, thickening it and allowing air bubbles to form that can help in the batter rising after it is placed in the oven.
Additionally, bake your muffins for six to nine minutes at 425 degrees and then reduce the heat. The higher starting temperature will give your muffins some extra "lift" during the first few minutes of baking, and turning down the heat part of the way through will prevent them from burning.