I was wondering what causes a muffin to have a crown/dome vs. flat on top.
I made some muffins yesterday and they were totally flat on top (but good). I did cut the recipe in half so I had to estimate as best I could some of the measurements. I had to split 3/4 teasp for the baking powder, baking soda etc. I don't have an 1/8th teasp.
I know the freshness of the baking soda and powder is key in baking, and that the oven is preheated --- just not sure when baking, why some of my muffins have a big crown and sometimes muffins come out flat.
Heres' the recipe, posted by Valchemist back in 2003, I didn't note who posted it, since it has the poster's comments too.
Sour Cream Chocolate Chip Muffins
This is a great recipe for chocolate chip muffins. I've been making them since originally posted by Valchemist in 2003.
5T butter, melted and cooled
2/3 cup sugar
1/4 t salt
1 cup sour cream (I use light) --- some use greek yogurt
1 large egg
3/4 t baking soda
3/4 t baking powder
1 1/2 cups flour
3/4 cups mini chocolate chips
Pre-Heat oven to 350
Combine butter, sugar, vanilla, salt, sour cream and egg; mix well.
Stir in baking soda and baking powder. Add flour and stir until just combined; stir in chocolate chips.
Fill paper lined or greased muffin cups 3/4 full. Bake for 15-18 minutes, or until done. Cool, yield: 1 dozen.
One of the reason I like this recipe is because it uses mini chocolate chips. I find the muffins aren't overly chocolatey (for breakfast) and the mini chips don't tend to sink like the regular chips when I've used them.