by 
ggonnigan
ANSWERS: 2
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There are 2 ways to do this. Either fill the muffin cups more fully than usual (however, this might make the tops run and burn and deform) or use one of the special muffin tins that have an extra channel around the top for the crown to 'spill over' into. Good luck and bon appétit!
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I used to be a baker, try this, add a little more baking powder, about 25% more than the recipe calls for, if this makes the finished muffin a little too "airy" or fluffy, you should cut back a little water to stiffin the mix. If the recipe you are using doesn't call for baking powder, or if you are using a ready mix, simply cutting the water back should yeild a muffin that "pops" a little better, and a stiffer mix should help it stand up because it will be a denser muffin, which is always better in my book. How much water to cut back is trial and error as different ingredients can effect the wetness of the mix, blueberrys, soaked raisins(if you put them in without soaking they can draw moisture from the muffin and make it go stale early), cherrys & other fruit can make mixes more moist than they should be, and the tops can flatten because of this. Stiffer mixes can lead to a great looking muffin, but its a fine line you will walk, cutting back too much water can cause a muffin to be too dry(I'd rather have a flat top!)
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