Why do these muffins have sunken tops? https://food52.com/recipes/34401-gluten-free-orange-spice-poppyseed-muffins Is it due to the almond flour, etc.
If I baked muffins that looked like that, I'd consider it a failed bake - and certainly wouldn't take a photo of them and post it. Are sunken tops characteristic of gluten-free muffins? (I've been baking muffins on a regular basis since long before most of the editors were born, and have found that, with a well-drafted and well-tested recipe, and the usual precautions, my muffins always dome beautifully.) Thank you. ;o)