"As a 73 year old newcomer to baking I have a small problem I need advise on. I like the HIGH CROWNED muffins I get in markets and restaurants, but when I try the recipes I get on the internet for jumbo berry, banana, and/or apple muffins, all I get, even when I FILL the muffin cups with batter, are small crowns on the muffins that seem to drop after a day of resting. I do not overmix the batter, and do live in a low altitude part of the country (Rhode Island). Do you have advise, and or a recipe that will result in HIGH CROWNED muffins?"

Happy daze I don't have an answer, just wanted to let you know that sometimes it takes awhile to get an answer. Just check back in.

MMMMMM most shop bought muffins will be made with a muffin mix with the dried egg in and they just add the oil and milk to the powder and mix you could always try and experiment in that region other wise I'm sorry I have no suggestion nothing stays in this house long enough to sink.
Good luck xx

I find my muffins come out bigger and cakier when I mix the batter a bit more than I should be.