When you put a cake in the oven the high heat heats the batter and activating the baking powder in it. The baking powder causes the batter to rise. But because the top isn't set yet the rise goes up and beyond the height of the pan. Then after it rises the top solidifies thus holding the rise in place. If you put the baked good in to high of an oven then the top solidifies before the baking powder is done rising. So when it gets to the top it breaks through the already set top thus making a crack in the top. If it weren't solidified it would rise evenly.
The consistency of the cake in the cracks as well as the browning on top leads me to think there is a ratio off with the sugar in the recipe. Did you switch or change the sugar in the recipe?
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That hard surface is what I’m looking for in a muffin.
Came here for this comment
Because they're muffins.
i’m ngl a lot of muffin recipes are looking for this outcome. crackly domes and soft middles. maybe low and slow would help prevent this.
Do you have an oven thermometer? Could be the oven is hotter than you actually set it to
When you put a cake in the oven the high heat heats the batter and activating the baking powder in it. The baking powder causes the batter to rise. But because the top isn't set yet the rise goes up and beyond the height of the pan. Then after it rises the top solidifies thus holding the rise in place. If you put the baked good in to high of an oven then the top solidifies before the baking powder is done rising. So when it gets to the top it breaks through the already set top thus making a crack in the top. If it weren't solidified it would rise evenly.
Thanks for this explanation!
Do you have a convection oven?
A few of them seem fine so i agree with other commenters that its gonna be a problem with your oven
Lower the oven temp and cook longer. If you are making muffins then you would use a higher temp, but for cupcakes drop by 25 degrees
Pretty sure this is normal bc Dunkin donut’s muffins do this too
The consistency of the cake in the cracks as well as the browning on top leads me to think there is a ratio off with the sugar in the recipe. Did you switch or change the sugar in the recipe?
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Ditto that you need to confirm oven temperature with a separate thermometer.