# how can I make cupcakes/muffins higher?

**URL:** <https://boards.straightdope.com/t/how-can-i-make-cupcakes-muffins-higher/557595>\
**Category:** Cafe Society\
**Created:** [October 18, 2010, 8:32pm UTC](https://boards.straightdope.com/t/how-can-i-make-cupcakes-muffins-higher/557595 "2010-10-18T20:32:59Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![carlotta](https://avatars.discourse-cdn.com/v4/letter/c/898d66/32.png) [@carlotta](https://boards.straightdope.com/u/carlotta)\
**Post date:** [October 18, 2010, 8:32pm UTC](https://boards.straightdope.com/t/how-can-i-make-cupcakes-muffins-higher/557595/1 "2010-10-18T20:32:59Z")

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some recipes I use produce a satisfyingly mounded muffin, some a disappointingly flattish one (though still delicious). What makes the difference? Is it just a matter of adding more baking powder to the batter? More batter to the muffins cup? Or it is some complex formula of batter thickness/thinness, the degree to which the eggs are foamy, the acids and bases interacting in the recipe???  
Do you know?

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**Author:** ![Bosstone](https://avatars.discourse-cdn.com/v4/letter/b/22d042/32.png) [@Bosstone](https://boards.straightdope.com/u/Bosstone)\
**Post date:** [October 18, 2010, 8:34pm UTC](https://boards.straightdope.com/t/how-can-i-make-cupcakes-muffins-higher/557595/2 "2010-10-18T20:34:31Z")

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Add pot.

There, the rest of the thread may now be productive. 😃

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**Author:** ![FairyChatMom](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fairychatmom/32/21906_2.png) [@FairyChatMom](https://boards.straightdope.com/u/FairyChatMom)\
**Post date:** [October 18, 2010, 8:38pm UTC](https://boards.straightdope.com/t/how-can-i-make-cupcakes-muffins-higher/557595/3 "2010-10-18T20:38:09Z")

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My personal experience has been more batter = higher muffin/cupcake. Most recipes I’ve seen say fill the cup 2/3 full - I tend to do 3/4 full.

I’m not a professional baker, but I’ve never had any complaints about my baking. 😃

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**Author:** ![AutumnLeaves](https://avatars.discourse-cdn.com/v4/letter/a/45deac/32.png) [@AutumnLeaves](https://boards.straightdope.com/u/AutumnLeaves)\
**Post date:** [October 18, 2010, 8:43pm UTC](https://boards.straightdope.com/t/how-can-i-make-cupcakes-muffins-higher/557595/4 "2010-10-18T20:43:36Z")

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I’d have to see your base recipe to be able to say. Also, are you talking about muffins with fruit or vegetables added? That can affect the rising.

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**Author:** ![gwendee](https://avatars.discourse-cdn.com/v4/letter/g/35a633/32.png) [@gwendee](https://boards.straightdope.com/u/gwendee)\
**Post date:** [October 18, 2010, 10:12pm UTC](https://boards.straightdope.com/t/how-can-i-make-cupcakes-muffins-higher/557595/5 "2010-10-18T22:12:30Z")

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I don’t know if it’s indicated for all varieties of muffin, but I have one corn muffin recipe that says they’ll be higher if you let the batter stand a few moments before spooning it into the pan.

With cake I was always told incorporating more air made it lighter/higher.