Hi Brandy, These muffins will settle a bit once they come out of the oven, creating a slightly flat top. Check out the pictures of the finished muffins to get an idea of what you should expect. If you find your muffins are sinking more than this, you might want to reduce your mixing time and stir the wet and dry ingredients together just until mixed. You can also try letting the batter rest for 10-15 minutes before putting in the oven to get a more even, consistent rise that holds its shape. The real key? Make sure you're using King Arthur white whole wheat or all-purpose flour, as some other brands don't have a high enough protein percentage to give the structure the strength it needs. I hope that helps! Kye@KAF

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