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. That's okay. Fill any empty tins half full of water; the water will keep the oil in the tin from burning.

2. Make sure that your batter is thick. Since your cups in your muffin pan are full of batter, a thin batter will flow all over your oven before setting. Your batter should be thick and “spoonable” not pourable. We have a large serving spoon that we have found just right; a heaping spoonful fills the muffin tin.

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. Of course, you will need to reduce your baking time from that listed in your recipe. We have found 12 to 15 minutes is about right but it will depend on how well your oven holds heat.

There it is—three simple rules to make very attractive muffins.

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