Master Bakery Style Muffin Recipes

MASTER BAKERY STYLE MUFFIN RECIPE

Steps:

• Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count 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.

MASTER MUFFIN RECIPE

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
• In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
• Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and continue to beat on low until combined. Fold in add-ins. (See flavors/details in the notes below.)
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Glazed muffins stay fresh stored in the refrigerator for 1 week, unglazed muffins stay fresh stored at room temperature for a few days- then transfer to the fridge for up to 1 week.

BAKERY STYLE BLUEBERRY MUFFINS WITH ORANGE STREUSEL CRUMB TOPPING

Steps:

• FOR THE TOPPING
• In small bowl add flour, sugar and zest of one whole orange.
• Melt butter and add to flour mixture and combine well with a fork.
• Cover and set aside in refrigerator.
• FOR BLUEBERRY MUFFINS:
• Start with dry ingredients:
• In a large bowl add the flour, baking powder, sugar, and pinch of salt. Whisk well.
• In a glass measuring cup or bowl melt the stick of butter.
• To the butter add the greek yogurt, milk, orange juice, eggs, and vanilla. Mix well.
• Add ⅓ of the wet ingredients to dry ingredients. Mix gently.
• Repeat two more times with ⅓ of wet ingredients.
• Gently fold in blueberries.
• Cover and place in refrigerator for at least 30 minutes or overnight.
• WHEN READY TO BAKE:
• Preheat oven to 425 degrees.
• Prepare muffin tin accordingly (i.e.. muffin liners, or nonstick product of choice)
• If using parchment paper make sure to butter or spray with nonstick before placing in muffin tin.
• Use a glass to help push the paper down in the tin to form the liner.
• Remove batter and fill muffins liners or individual tin over the top.
• Top with generous amount of orange streusel crump topping.
• Place in upper third of oven and bake for 10 minutes at 425 degrees. Do not open oven at this point.
• After 10 minutes, without opening oven, turn temperature down to 350 degrees and bake until a toothpick comes out clean.
• If you feel your topping is browning too fast, you can tent the top of your pan with tin foil.

BAKERY STYLE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
• In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
• In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
• Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.