Questions for John Baricelli: Rounded Muffin Tops

Questions for John Baricelli: Rounded Muffin Tops

Faith Durand
Jan 14, 2008

John Baricelli of the new PBS television show Everyday Baking asked us for your baking questions. It's Baking Week here at The Kitchn, and John has answers to your good questions. Here's the first of five readers' baking questions. Reader KLD asks:

Q: When I bake muffins they almost always rise to a certain point then spill over the edges and run together on the top of the pan. How can I get nice, neat rounded tops?

Read on for John's answer and more tips for picture-perfect muffins...

A: It sounds to me like overfilling is the problem. Try reducing the volume in each cup. A tablespoon or two less will ensure a nice peak without overflowing.

Also, try using every other cup on the muffin tin. Like a checker board - leave a space in between - and butter or spray your entire pan so if they do spill over, you can still release the muffin from the pan.

Also, depending on the recipe, if you are not using paper liners, flour the tin.

On my new show "Everyday Baking from Everyday Food," we show how to scoop muffins and other batters with an ice cream scoop to get nice even muffins and or cookies. Check it out on your local PBS station - check your local listings for times.

Thanks John!

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