Peaked Tops

Here are some helpful solutions for the common causes:

  • Ingredients were overmixed

    Overmixing is a common problem with muffins. First combine dry ingredients, mixing well. Then combine liquid ingredients, mixing well. Finally combine dry and wet ingredients, by hand, using only 15 to 20 light strokes. There should be lumps in the batter.

  • Too much batter in muffin cup

    Avoid filling the muffin cups too full. Each recipe is different, so read the recipe, but most recipes call for filling muffin cups 2/3 to 3/4 full.

  • Uneven oven heating
    • Bake muffins in a pre-heated oven. An oven that is heating may not have even heat throughout the oven at all times. Preheating takes about 10 minutes.
    • If the oven temperature is correct, the oven may be heating unevenly, with "hot spots." Try moving pan to another part of oven. Use two oven thermometers in various parts of your oven until you find out the "hot spots" to avoid. Rotate (turn) the muffin pans from front to back halfway through the baking time.
  • Oven temperature too hot

    Oven thermostats can vary over time, requiring adjustments by the baker or calibration by a professional. To insure the correct temperature each time you bake, always use an oven thermometer. Place it in the center of the oven. Adjust oven dial up or down to correct the oven temperature.

  • At high altitudes, leavening gases expand more and liquids foam more quickly, causing muffins to rise more during baking
    • Reduce the amount of baking powder by 1/8 to 1/4 teaspoon.
    • Reduce baking soda in muffins by one-fourth the total amount. Be sure, though, to use at least 1/2 teaspoon baking soda for each cup of acidic liquids.
    • Put less batter in each muffin cup, increasing the number of muffins you bake. Learn more about High-Altitude Baking.