Commercial muffins, with their large caps, often resemble small cakes. These impressive specimens are the result of intense product development.
Some varieties depend on special leaveners and disproportionate amounts of fat and sugar.
The pros also have the use of commercial ovens where heat can be precisely tuned to give baked goods a 'jump start'. All-purpose flour is best for muffins . Measure flour using a dry ingredient cup . Liquid ingredients should be measured in an liquid measure cup. Ideally, ingredients should be weighed.