Let your batter rest for 15 minutes before scooping it into your muffin pan.
Fill your muffin liners REALLY full with batter — I like to do 6-8 tablespoons of batter.
Only fill every other muffin spot in your pan so that the muffins don't run into each other.
Start baking your muffins at 425°F for the first 7 minutes, then lower the oven temp to 350°F for the remaining bake time.
