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Chill your muffin batter overnight in the fridge: This makes muffins that are more moist, tender and TALLER! By chilling the batter, the starch in the flour is able to absorb more moisture, resulting in a more tender muffin. It also thickens the batter without making it more dry, which helps encourage beautiful tall muffin tops without a crumbly or cakey texture.
High to low baking temperatures: The idea here is to start the muffins in a very hot oven for just a short amount of time. This activates the baking powder and allows the muffins to shoot up in height quickly. We then turn the heat down and continue to cook for longer. This is done to avoid overbrowning and overbaking.
Start off by baking for 5 minutes at 425°F, then turn the temperature down to 350°F and continue baking for 15 to 18 minutes.
Fill your muffin tin cavities with more batter: Many muffin recipes instruct you to fill your muffin tin cavities two-thirds full. If you want taller muffins, fill three-quarters full or even all the way to the top of the pan. You may have less yield but they'll look more like beautiful bakery-style muffins with more distinct muffin tops.