My rating of this recipe is 4 out of 5. These muffins were delicious but a little soggy for my liking, probably due to I added rhubarb to the mixture.

How to Achieve Bakery Style Muffins

• do NOT overmix - fold wet and dry ingredients gingerly and always by hand- never with a mixer
• rest your muffin batter overnight in the fridge 

- as batter rests, the starches in the flour have more time to absorb moisture 

- as a result, the starches swell, giving the batter a thicker, more robust consistency 

• use a cookie scoop for consistency in size
• cold batter directly into hot oven will give you that lovely domed top
• most recipes call for filling 3/4 of the cup- fill almost to the top- leave 1/8
• make sure oven is super hot when you put muffins in/ I pre-heat oven to 425 and bake muffins for 10min then reduce temperature to 400 and bake for remainder of the time(don’t open oven to reduce temp)
• if you want a muffin with crispier edges no not use paper liners
• let muffins cool for 3-5min then remove from muffin tray/ if you don’t you are likely to get a soggy bottom muffin

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