Master Bakery-Style Muffin Recipe

[PrisonerOfHope]

Master Bakery Style Muffin Recipe

 Prep Time: 15 minutes 

Cook Time: 30 minutes

 Total Time: 45 minutes

 Yield: 6 jumbo muffins or 15 standard muffins

Description
This kitchen tested muffin batter creates extra large bakery style muffins with big muffin tops and dense, moist centers. Create plenty of flavors using this as the base– 1 muffin batter with endless options.

Ingredients
3 cups (375g) all-purpose flour (spooned & leveled)
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional)
1/3 cup (5 Tbsp; 71g) unsalted butter, melted and slightly cooled
1/3 cup (80ml) vegetable oil*
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1/3 cup (80g) sour cream or yogurt, at room temperature*
1 cup (240ml) milk, at room temperature*
1 teaspoon pure vanilla extract
1–2 cups add-ins (see below for suggestions)
optional: coarse sugar for sprinkling

Instructions

Preheat oven to 425°F (218°C). Generously grease a 6-count jumbo muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.

Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.

Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the add-in(s).

Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.

Allow to cool for 10 minutes in pan before serving.

Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

Notes

Oil: Vegetable oil, canola oil, or melted coconut oil work best in this recipe.

Sour Cream/Yogurt: I recommend full fat sour cream or full fat or low fat plain yogurt. I don’t recommend fat-free for either.

Milk: I like to use buttermilk or whole milk in this recipe because either add wonderful moisture and flavor. You can use any milk, dairy or nondairy, but the lower fat milk you use, the less flavorful and moist your muffins will taste.

Can I Make These into a Loaf? Definitely! You’ll have too much batter for 1 loaf, so I recommend 2 9×5 inch or 8×4 inch loaves. I’m unsure of the best bake time, but use a toothpick to check for doneness. Bake at 350°F (177°C) the whole time.

Standard Size Muffins or Mini Muffins: For standard size muffins baked in a 12-count muffin pan, reduce baking time to about 20 total minutes: 5 initial minutes at 425°F and 15 minutes at 350°F. Yields 14-15 standard size muffins. For about 40 mini muffins, bake for 11-13 minutes at 350°F the entire time.

Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly.

Variations:

Let’s talk flavor options. Add-ins and flavors are totally up to you! Pictured above are banana nut muffins and mixed berry muffins. I also use this bakery style muffin recipe for my raspberry chocolate chip muffins, chocolate chip muffins, and jumbo blueberry muffins.

Banana Nut Muffins (pictured above) – Follow the master recipe below. Increase cinnamon to 1 and 1/2 teaspoons, leave out the melted butter and replace with 1 cup of mashed banana (about 2 large bananas, mashed), increase oil to 1/2 cup (120ml), and use 1 cup of chopped pecans or walnuts as the add-in. In addition to coarse sugar, I like to add a few thin slices of bananas on top of each muffin before baking. *The banana nut muffins become pretty dense after a couple days, but warming in the microwave for 10-15 seconds lightens them up again.

Mixed Berry Muffins (pictured above) – Follow the master recipe below. Leave out the cinnamon and use 2 cups of mixed berries as the add-in such as any combination of blackberries, raspberries, chopped strawberries, and/or blueberries.

Jumbo Raspberry Chocolate Chip Muffins

Bakery-Style Chocolate Chip Muffins

Jumbo Blueberry Muffins

Apple Cinnamon Muffins – Follow the master recipe below. Add 1 extra teaspoon of cinnamon and use 2 cups of diced, peeled apple as the add-in.

Or use any combination of berry, fruit, nut, chocolate chips, etc. As long as the total amount of add-ins is between 1-2 cups, you’re golden! You can also add vanilla icing to the warm muffins right before serving, or replace the coarse sugar with the same crumb topping I use for these apple cinnamon muffins.

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