No matter what type of muffin I'm eating — pumpkin, banana-nut, corn, blueberry — the very best part is the rounded muffin top. The taller, the better. There's no difference in taste, and the base of the muffin is just fine, but the top is definitely the best part. And there's the sweet sense of satisfaction that comes with plucking off the muffin top before moving on to the bottom of the muffin.
I came across a tip that suggests a higher oven temperature is the key for nice, dome-topped muffins every time. I liked the sound of that, so it was enough for me to whip up a batch of my favorite muffins and put this tip to the test.