Muffins, like cookies, are small baked goods - as opposed to cakes and larger items. Even 30 seconds too long in the oven can make a difference. Here are our "secrets" to making moist muffins. First, make sure your oven is calibrated correctly - use an oven thermometer. You want your temperature to be accurate. Next, take the time to preheat to the temperature asked for. Use heavy weight muffins tins, which conduct heat well. Test with a toothpick and follow the visual cutes given. In this case, remove the muffins from the oven when a toothpick inserted in the center comes out with a few moist crumbs clinging. NOT when it tests clean with no crumbs; that would be baking them too long, leading to dry muffins.