A bakery near where I work has wonderful muffins. No matter what kind of muffin they have the muffins are crunchy on the outside and soft on the inside. How can I get mine to come out like this? If I bake them longer than recomended the just burn on the bottom.

Sprinkling coarse sugar (I like raw sugar) on the top adds crunch, and many bakeries do this.

I have tried sprinkling the raw sugar on the top and while it is very good it's not the same crunchy, slightly hard texture the bakeries muffins have. It does make them nicer though.

Thanks

Mary

It could be that they use professional grade heavy metal pans and a big deck or convection oven. The quality of equipment can really make a big difference as far as texture goes.
birdy

I think you are right about the convection oven. The bakery where I buy the crunchy muffins and scones uses a convection oven. I may try turning up the temp on my oven and just watching them closely.