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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/master-bakery-style-muffin-recipe/