If you want tall, soft, bakery-style muffins then save these tips for your next batch 👇 1) Don’t over-mix! When you combine your wet and dry ingredients, stir gently (by hand/using a spatula — never an electric mixer!) until the batter is *just* combined and the flour is *just* absorbed, or you’ll end up with dense, tough muffins.
2) Start hot, then drop your oven temp. Bake the first few minutes at a higher temp for sky-high domes, then lower the oven so they cook through evenly without burning.
3) Room-temp ingredients = better texture and rise (cold eggs and milk can throw things off).
4) Let the batter rest! Even 15–30 minutes gives the flour time to hydrate for softer, fluffier muffins. You’ll notice the batter is thicker when you go to scoop it! 
5) Fill ’em up! For tall bakery vibes, don’t stretch the batter into 12 cups—make 9 or 10 big ones instead. The muffins in the video are my bakery-style chocolate chip banana muffins, comment “recipe” and I’ll send it right to your in...