My tips for making great muffins
Use separate bowls for the wet and dry ingredients. Yes, I know it’s one more bowl to wash, but fully mixing those ingredients separately ensures everything is well combined.
Don’t overmix the batter. Once you add the wet ingredients to the dry, stir only until combined. Overmixing can make muffins tough.
Boost oven temperature to start. A trick for getting a big, bakery-style rise is to bake them at 425 degrees F for the first five minutes, then turn the oven down to 350 degrees F for the rest of the time. This activates the leavening (the baking soda and powder) and gives you those higher, domed muffin tops.
Test for doneness. Stick a toothpick in the center; if it comes out clean (or with a few crumbs), it’s done. Or lightly press the top of a muffin with your finger; If it springs back leaving no indentation, it’s done.
