Seriously I have a fool proof recipe for bakery style muffins, with big crackly tops with golden edges and tender centers. (smittenkitchen.com)
They bake up with crackly tops and gooey interiors. (foodgal.com)
The science for this is also explained in the Serious Eats article, but essentially it allows for the high heat to be more concentrated and helps the dough rise rapidly in the oven, and creates a good steam environment to help with the bubbly crackly crust of the bread. (sprinkledwithjules.com)