Don’t Overmix the Batter Stir just until the ingredients are combined. Overmixing leads to dense, tough muffins instead of light and fluffy ones.
Use Room-Temperature Ingredients Cold eggs, milk, and butter can prevent proper mixing. Let them sit at room temperature before baking for even consistency.
Measure Ingredients Accurately Too much flour or too little liquid can make muffins dry. Spoon and level flour instead of scooping to avoid compacting it.
Fill Muffin Cups Properly Fill each cup about ⅔ full for evenly sized muffins with the perfect dome shape. Overfilling causes overflow, while underfilling results in flat tops.
Use the Right Oven Temperature Start baking at 425°F (218°C) for 5 minutes, then lower to 350°F (175°C) for the rest of the time. This helps create a tall, domed muffin top.
Don’t Skip Lining or Greasing the Pan Use paper liners or lightly grease the muffin tin to prevent sticking and make cleanup easier.
Let Muffins Cool Before Removing Allow muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. Removing them too soon can cause them to break apart.