Bakery style cracked dome, tall and moist double chocolate muffins are very easy to make at home. With no fancy ingredients, no special technique and no baking experience you can still make super awesome muffins. To make bakery style muffins, just keep a few things in mind; 1). Use muffin liners. Muffin liners are taller than cupcake liners which gives more surface to the batter to crawl up and as a result we get light and tall muffins, 2). First bake the muffins for 10 minutes at high temperature (425 F) or until you see a cracked dome. Then reduce the temperature to 350 F and bake until you can test it by inserting a toothpick and pulling I out clean. Believe me, this technique makes a huge difference. This is how you get a bakery style tall, domed and moist muffin. 3). The lesser you mix, the lighter your muffins will be. Gently mixing the muffin batter in a circular motion until wet and dry ingredients just combine is enough. If your batter turns out smooth like a cake batter, then it means you have over mixed yours. Muffin batter should have lumps. Tip: You can always add a few tablespoons of flour if you feel the batter has not the right consistency.
