muffins

Could someone tell me the secret of baking a high-rising muffin similar to those which you can buy in bakeries? Mine never seem to rise enough. Also...does adding cornstarch to all-purpose flour make it finer and consequently make it a good substitution for cake flour?

[m brown]

Welcome and thanks for the question, this will be a hot topic! See the other muffin conversations in the baking section of cheftalk.
To make high muffins, start with fresh leaveners, high quality baking powder and soda are a must and if using butter milk try to use real liquid.
Have your oven hot(muffins usually 425 f) and ready to bake as the inital bake will cause your batter to spring and make that high dome.
Do not over mix as the batter will be too tight to spring.
Yes, cornstarch and ap flour will yeild a lower protein flour like cake flour.
follow your directions and read up on muffins or watch an experienced baker, they always have a secret or two. I am amazed at the different techniques used for muffins! Some rest overnight in the cooler others are beaten for a full 5 min! others are folded and gently handled. go figure! a good muffin is worth the time!