How can I avoid windswept muffins in a convection oven?
Quite often that look can be from having the temp too high on the oven.  A convection oven should always be at least 25 (and some people will say up to 50) degrees cooler than a 'normal' oven.  If you haven't tried it yet, knock down the temp of the oven.  We used to call this 'lava tops', because basically the outside is baking and setting quickly, and then the insides pop out of the gelatinous surface, and they go in a funny direction (often the way the fan blows).  I'm not saying that is the problem for sure, but if it were me, it would be the first thing I tried to eradicate the problem.