Recently I've tried out this muffin recipe with the outcome being burnt/seared muffins. Can anyone help? Here's the recipe: Cherry Almond Muffins 14 oz. cake flour 2 tsp. baking powder ½ tsp. baking soda 1 tsp. kosher salt 8 tbsp. unsalted butter, room temp. 8 oz. white sugar 3 large eggs, room temp. 2 tsp. vanilla extract ½ tsp. almond extract 8 oz. sour cream, room temp. 4 oz. almond slices 10 oz. dried cherries, rehydrated in orange juice overnight & sliced • Preheat oven to 400ºF, lightly grease muffin pan. • Sift cake flour, baking powder, baking soda and kosher salt; set aside. • Using stand-alone mixer with whisk attachment, cream unsalted butter with sugar. • Add eggs one at a time, fully incorporated before adding the next, stopping to scrape sides. • Add vanilla and almond extract, mix on low speed until fully incorporated. • Add sour cream, mix on low speed until fully incorporated. • Change out whisk attachment with flat beater. • While set on low; dump sifted dry goods and mix until barely incorporated. • Add almond slices and mix until barely incorporated. • Add cherries (quickly dusted with flour to stop color bleed) and mix until barely incorporated. • Using an ice-cream scoop; place one full scoop into muffin tin (about ¾ full) • Bake in center rack for 18 to 24 minutes, test with toothpick. • Pull out of oven, cool in pan for 5 minutes, remove muffins to cooling rack. *************************************** Now I followed everything to the letter. The only thing I changed was sprinkling almonds on top and rotating the pan for even baking. What I got after 14 minutes were 2" muffins with tough seared sides, nice brown tops and burnt almond tips. Not being saticfided with the result and size I did a second batch. This time I lowered the heat to 350ºF, added two scoops per muffin and held off on the almond top. This time I watched them bake with no set time limit. After 8 minutes I rotated the pan and baked for an additional 4 minutes. My result was t 2 ¾" high muffins with good golden brown tops (SUCCESS!). What I didn't know was that the bottoms/sides were seared tough like the first batch, including the bottom edges of the muffin tops. Please note that I immediately removed the muffins from pan to a cooling rack in both cases. Now in school we never used muffin cups though that wouldn't solve the problem of the seared muffin top edges. I'm also using a newly purchased Wilton 12-Cup Muffin Tin and Pam for Baking. What am I doing wrong?