Muffins
High-Altitude Muffin Recipe: Perfect Domes Every Time
Baking muffins at high altitude can be tricky—too much rise, too little structure, and your batter may overflow the pan or collapse in the center. This is due to the lower atmospheric pressure at high altitudes which expand the carbon dioxide produced by leavening agents more rapidly and at a lower temperature than it does at sea level.
These basic high-altitude muffins are designed to produce a clean, domed top, a tender crumb, and a reliable texture every time, giving you a perfect blank canvas for any mix-ins or flavor twists.
The High-Altitude Science
To get these results, we made three key shifts:
Overflowed Top: At high altitude, muffins often expand outward before they rise upward. By slightly reducing the baking powder, the rise is controlled, allowing the batter to support itself and produce a clean, domed top.
Added Moisture: High-altitude air is extremely dry, which can leave muffins tasting stale within hours. By increasing the liquid and adding sour cream, the result is a crumb that is moist, tender and fresh-tasting long after baking. .
Oven Temperature: Starting the muffins at a higher temp of 400°F, creates a thermal shock which causes the steam and gases to push the center of the muffin upward immediately. This gives the muffin its signature peak before the pressure causes it to spread.
Baking Powder: Reduced to 1 1/2 teaspoons to prevent a rapid rise.
Sugar: Reduced to 3/4 cup to strengthen the walls of the batter.
Temperature: Baked at 400°F to set the muffin tops.
Hydration: Added sour cream and increased milk for mountain-proof moisture.
Muffin Recipe
PREP TIME:
15 minutes
COOK TIME:
18-22 minutes
SERVINGS:
12
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1/2 cup whole milk, room temperature
- 1/2 cup sour cream (or Greek yogurt), room temperature
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
Directions
1. Preheat and Prep : Grease a standard 12-cup muffin tin or line with paper liners. Preheat your oven to 400°F (204°C).
2. Whisk Dry Ingredients : In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Mix Wet Ingredients : In a medium bowl, blend together the egg, milk, sour cream, melted butter, vanilla.
4. Gently Fold : Make a well in the center of the dry ingredients and pour in the wet mixture. Fold together with a spatula until just combined. Do not overmix—the batter should be thick and slightly lumpy.
5. The Resting Trick : Let the batter sit in the bowl for 10 minutes before scooping. This allows the flour to fully hydrate in the dry climate and strengthens the gluten for a better lift.
6. Fill High : Divide the batter evenly among the 12 cups. For high-altitude baking, you can fill the cups nearly to the top to encourage a taller dome.
7. Bake : Bake for 18–22 minutes. The muffins are done when the tops are golden and a toothpick comes out clean.
8. Cool : Cool in the pan for 5 minutes, then move to a wire rack.
Simply Altitude Pro-Tips
Muffin Peaks: If you want extra-large domes, only fill every other muffin cup in the tin. This allows the heat to circulate more evenly around each muffin, resulting in a higher rise.
Don't Over-Mix: Unlike cakes, we don't want to beat air into this batter. At high altitude, extra air defeats a stable rise. Stir by hand just until the flour is incorporated into the batter.
Explore More High-Altitude Baking
If you enjoyed this recipe, head over to our High Altitude Baking Made Simple page. It’s our combined resource for mastering the science of elevated baking, featuring helpful adjustment charts and troubleshooting tips for different altitudes.
Looking for more mountain-tested treats? Try these next:
High-Altitude Cornbread Muffins: Golden, moist, and never crumbly.
High-Altitude White Cake: A velvety no-sink classic for any occasion.
