Master Bakery Style Muffin Recipe

Introduction

These Master Bakery Style Muffins offer a perfect balance of moistness and crumb, mimicking the texture of your favorite bakery treats. With a versatile recipe that welcomes your choice of add-ins, they’re ideal for breakfast, snacks, or anytime you want a delicious homemade muffin.

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 blog post above for suggestions)
• Optional: coarse sugar for sprinkling

Instructions

1. Step 1: Preheat your oven to 425°F (218°C). Generously grease a 6-count jumbo muffin pan with butter or nonstick spray, or line with muffin liners. Set aside.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if using. Set this dry mixture aside.
3. Step 3: In another bowl, combine the melted butter, vegetable oil, sugar, and eggs. Whisk until fully combined. Then add the sour cream, milk, and vanilla extract, whisking until the mixture is smooth and pale yellow.
4. Step 4: Pour the wet ingredients into the dry ingredients. Fold together gently using a rubber spatula or wooden spoon until just combined, avoiding overmixing. Use a whisk lightly if needed to break up any large flour lumps. The batter will be thick. Carefully fold in your chosen add-ins.
5. Step 5: Divide the batter evenly among the muffin cups, filling each to the top. Sprinkle with coarse sugar for a crunchy topping if desired.
6. Step 6: Bake the muffins at 425°F for 5 minutes. Without removing them from the oven, reduce the temperature to 350°F (177°C) and continue to bake for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
7. Step 7: Allow the muffins to cool in the pan for 10 minutes before serving.

Tips & Variations

• Use sour cream or yogurt to add moisture and tenderness; both work well but adjust slightly based on the tanginess you prefer.
• Try mix-ins like blueberries, chocolate chips, nuts, or dried fruit to customize your muffins.
• Sprinkling coarse sugar on top before baking adds a lovely crunch and sparkle.
• Room temperature ingredients blend more evenly, ensuring a better texture.
• Avoid overmixing the batter to keep muffins tender and avoid toughness.

Storage

Store leftover muffins covered at room temperature for up to 5 days or refrigerate for up to 1 week. Muffins freeze well for up to 3 months—thaw them in the refrigerator or at room temperature before enjoying. Reheat gently in the microwave or oven to refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

You can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber, but using 100% whole wheat may result in denser muffins.

What are some good add-in ideas for these muffins?

Popular choices include fresh or frozen blueberries, chocolate chips, chopped nuts like walnuts or pecans, dried cranberries, or even shredded coconut. Mix-ins should be around 1 to 2 cups added into the batter before baking.

Master Bakery Style Muffin Recipe

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4.5 from 77 reviews

This Master Bakery Style Muffin recipe delivers light, fluffy muffins with a tender crumb and golden tops, perfect for breakfast or a snack. Featuring a blend of all-purpose flour, baking powder, and optional cinnamon, the batter is enriched with melted butter, vegetable oil, sour cream, and milk, resulting in a moist texture. Customize these muffins by adding your favorite mix-ins such as fruits, nuts, or chocolate chips. Baked initially at a high temperature for a perfect rise and finished at a lower temperature for even baking, these muffins rival bakery-quality treats.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 jumbo muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry 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)

Wet Ingredients

• 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

Add-ins and Toppings

• 1–2 cups add-ins (such as blueberries, chocolate chips, nuts, or dried fruit)
• Optional: coarse sugar for sprinkling

Instructions

1. Preheat and prepare pan: Preheat your oven to 425°F (218°C). Generously grease a 6-count jumbo muffin pan with butter or nonstick spray, or line it with muffin liners. Set aside.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon (if using). This ensures even distribution of leavening and spices.
3. Combine wet ingredients: In a separate bowl, whisk the melted butter, vegetable oil, and granulated sugar until well combined. Add the eggs and continue whisking until smooth. Then whisk in the sour cream or yogurt, milk, and vanilla extract until the mixture is pale yellow and smooth.
4. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Fold together gently using a rubber spatula or wooden spoon until the batter is fully combined and free of large flour lumps. Avoid overmixing to keep the muffins tender. The batter will be thick. Fold in your chosen add-ins carefully.
5. Fill muffin cups and bake: Divide the batter evenly among the prepared muffin cups, filling each all the way to the top. Sprinkle coarse sugar over the tops for a crunchy texture if desired. Bake at 425°F for 5 minutes to help the muffins rise quickly.
6. Lower heat and continue baking: Without removing the muffins, reduce the oven temperature to 350°F (177°C). Continue baking for an additional 25-30 minutes or until the muffin tops are lightly golden and a toothpick inserted in the center comes out clean.
7. Cool and store: Allow the muffins to cool in the pan for 10 minutes before removing. Store any leftovers covered at room temperature for up to 5 days or refrigerate for up to 1 week. Muffins freeze well for up to 3 months; thaw in the refrigerator or at room temperature before serving.

Notes

• Using room temperature eggs, sour cream, and milk helps create a smooth batter and even baking.
• Do not overmix the batter to avoid tough muffins; it’s okay if the batter is a bit lumpy.
• Adjust add-ins according to preference; fresh berries, chocolate chips, or nuts work particularly well.
• For a crunchy topping, sprinkle coarse sugar on the muffins before baking.
• Make sure to test doneness with a toothpick—if it comes out clean, the muffins are perfectly baked.
• These muffins freeze well and can be reheated gently in the microwave or oven.

Keywords: muffins, bakery style muffins, breakfast muffins, homemade muffins, fluffy muffins, baking recipe