11 hours ago, ElsieD said:
I may sound like a complete idiot for asking, but what exactly is the procedure for this?
Bake in the muffin tin until just done enough to be released later. Let chill for 10 minutes, then remove from the tin using a fork. Place the muffins on a wire rack and bake again, using convection mode or at a higher heat, until well browned and crisp.
The idea is that while cooling, steam from inside the muffin is released and softens the crust (making it chewy instead of crisp). Baking for a longer time will dry the inside, and won't be very effective because of the tin preventing evaporation. Instead, baking again with convention after cooling will only really heat the surface, so there won't be much steam coming out and the inside won't over bake.
A similar procedure works for breads whose crust tend to lose crispness while cooling.
