If you really care about that domed, picture-perfect top, though, Food52 offers a few tricks.
The extra flour muffin was the only one that came out rounded.
However, it also ended up tasting more flour-y and dryer, more like a purchased muffin than homemade.
Despite the sinking of the muffin in the original recipe, however, staff preferred that version.
Check out their post for even more tips and details.
How to Make Domed Muffins| Food52
