Hi Deb! Although the convection oven bakes more quickly over the entire bake time, the muffin batter is more reactive to the higher initial heat of 375 than 350 which causes a little bit more oven spring prior to the crust setting on muffin. At 350 degrees in a convection oven the total bake time may be the same but it does not have the same level of initial heat and therefore not as much oven spring before the crust sets. Happy baking!

• Reply