It seems like common sense to fill every single cavity when making muffins, right? Wrong! Here's what you should do instead for bakery-style muffins.

If you want to make fluffy, airy muffins with large tops, you need to know this easy baking trick that will give your muffins more room to expand.

Set oven to 400 degrees and generously butter 15-18 muffin cups, depending on how large you want your muffins. Sift dry ingredients together in large bowl and stir in rosemary.

Fill mini-muffin cups 3/4 full. Bake 13 to 15 minutes or until they just start to brown. Mix together sugar and cinnamon and set aside. Melt butter. If butter is unsalted, add a pinch of salt.

Fill muffin cups: Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full. Sprinkle with extra chips or coarse sugar if desired. Bake for 15–18 minutes, ...

Brush the muffin cups lightly with butter. Press the buttered phyllo into 8 of the cups. Repeat with 5 more sheets of phyllo; press those into the second muffin pan.

Grease and flour 12 muffin cups, or use silicone or paper muffin cups. Combine the oats and juice in a large bowl. Add the sugar, oil and egg and stir to combine.