Tips for the best muffins: 

• Use Room Temperature Ingredients – This helps create a smooth batter and even baking.
• Don’t Overmix the Batter – Overmixing can lead to dense muffins. Stir just until the dry ingredients are just combined. You might still see a streak of flour here and there.
• Let the Batter Rest – For taller, bakery-style muffin domes, let the batter sit for at least 30 minutes before baking. This allows the flour to hydrate fully and helps create a better rise. Want piping hot muffins in the morning? Cover the batter, refrigerate it overnight and bake as directed. 
• Full Muffin Cups – Fill each cup all the way to the top for nicely domed muffins. I find a large scoop works really well for this.
• Use Every Other Muffin Well – For sky-high muffins, leave empty spaces between them by filling every other muffin well. This allows for better air circulation and encourages a higher rise.
• Start with a High Oven Temperature – Bake at 425°F for the first 5 minutes, then reduce the temperature to 350°F for the remaining time. This quick burst of heat helps the muffins rise higher and develop a beautifully domed top.
• Check for Doneness Early – Ovens vary, so start checking a few minutes before the suggested baking time. A toothpick should come out with just a few moist crumbs.

Storage & Make-Ahead Tips

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerate: Keep in the fridge for up to 5 days.
• Freeze: Wrap cooled muffins individually and freeze for up to 3 months. Reheat in the microwave or oven before serving. The lemon-sugar topping may dissolve into the muffin after reheating but it will still taste delicious. 

Scaling the Recipe

• Need fewer muffins? Halve the ingredients to make 5 muffins instead of 10.