Easy Muffins with Tall Bakery-Style Tops | A Pastry Chef's Oven Trick

Easy Muffins with Tall Bakery-Style Tops | A Pastry Chef's Oven Trick 📘 The Home Pastry School, my ebook with 90 Italian and international desserts, explained one detail at a time, including blueberry muffins with a crunchy sugar top: Why do bakery muffins rise so tall above the paper while homemade ones stop flat at the rim? Today I read five clues on a bakery muffin and show you how to copy each one at home: cups filled to the very top, every other cup left empty, a thick batter folded with a spatula and rested for 30 minutes, and the oven trick. Five minutes at 220°C / 425°F, then down to 180°C / 350°F, without opening the door. One easy batter with oil and milk, no mixer, and four flavors: vanilla, blueberry, chocolate chip, and my Italian orange and dark chocolate. Hashtag #muffins #muffinrecipe #bakerystyle #easybaking #italianchef