Bakery style muffins. Treat the whole family to decadent cafe style treats with this recipe. With the signature high dome and moist interior, these muffins will bring more decadence to your breakfast or snack time. Load with your favorite flavor - chocolate chips, blueberries, banana, apple cinnamon, spiced carrots - for the ultimate treat.
Why I Love These Tall, Fluffy Muffins
Let’s talk about the upgraded version of homemade muffins. Extra moist, extra fluffy, and those big domed tops - all distinguishes them from your favorite homemade version. While the inside is soft and moist, the tops need a bit of extra topping to achieve that gorgeous cafe style look. However, giving your trusted muffin recipe that elegant “glow up” comes with a host of challenges, from getting the right batter consistency to the oven temperature.
The batter ingredients are very similar to basic homemade muffin recipe. Combine all the ingredients just enough to keep the muffins moist and fluffy. The process of mixing and baking are also very similar, but every step is upgraded to make muffins that look exactly like the ones displayed in a cafe or bakery. The dramatic rise of the muffin tops is totally exceptional and achievable with a slight oven temperature tweak. In short, these are a little extra, in the most delicious way.
Key Ingredients In Bakery Style Muffins
- Flour - The basic ingredient.
- Baking powder - The leavening agent.
- Oil - For tender crumbs.
- Yogurt - Keep muffins soft and moist.
- Sugar - The sweetener.
How To Make Bakery Style Muffins
Combine ingredients - Start with combining together wet and dry ingredients separately. The wet ingredients include oil, yogurt, eggs and vanilla flavoring, and the dry ingredient mixture comprises of flour, sugar, baking powder and baking soda. Next, stir them together to make thick batter for muffins.
Bake - Transfer the batter to muffin tins and bake for about 20-25 minutes.
Tips To Make Perfect Bakery Style Muffins
- The signature high dome - A very high initial oven temperature helps achieve the rise.
- Yogurt or sour cream - It is an extra addition to help create soft and moist muffins with tender crumbs.
- Filling the liners - Make sure you fill the liners to the top to make large muffins.
- Lining - If using 12 hole mini muffin tins, place liners in every other hole to give enough space for the muffins to spread out.
Ingredients
- ▢ 2 cups all purpose (plain) flour
- ▢ 1 cup granulated (caster) sugar
- ▢ 1 teaspoon baking powder
- ▢ ¼ teaspoon baking soda
- ▢ 2 eggs, at room temperature
- ▢ ½ cup milk
- ▢ ¼ cup yogurt or sour cream
- ▢ ¼ cup oil
- ▢ 1 teaspoon vanilla extract
- ▢ 1 cup dark chocolate chips
- ▢ ¼ cup chocolate chips for topping for topping
Instructions
- Preheat oven 200 C / 400 F. Line the 12-hole muffin tin with liners. Place liners in every other hole.
- Place flour, sugar, baking powder and baking soda in a large bowl.
- Whisk to combine.
- Place eggs, milk, yogurt, oil and vanilla extract in another bowl. Whisk until combined.
- Make a well in the middle of the flour mixture. Add egg mixture.
- Whisk until just combined. Do not overmix.
- Fold in 1 cup chocolate chips.
- Rest the batter for 10 minutes.
- Divide batter among the muffin liners. Make sure you fill to the top.
- Top the muffins with extra chocolate chips.
- Bake for about 20-25 minutes or until a skewer inserted to the center of the muffins comes out clean. Start with 7 minutes at 200 C/ 400 F, and then reduce the temperature to 180 C 350F for the remaining time.
- Leave muffins in the tray to cool for 10 minutes before turning on to a wire rack to cool completely.
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Nutrition
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Check out more cafe style recipes:
- Avocado Toast With Poached Egg
- How to Make Cafe Style Latte - Without an Espresso Machine - Without a Milk Frother
- Turmeric Latte
- Gingerbread Latte | A Holiday Favorite
Ingredients
- ▢ 2 cups all purpose (plain) flour
- ▢ 1 cup granulated (caster) sugar
- ▢ 1 teaspoon baking powder
- ▢ ¼ teaspoon baking soda
- ▢ 2 eggs, at room temperature
- ▢ ½ cup milk
- ▢ ¼ cup yogurt or sour cream
- ▢ ¼ cup oil
- ▢ 1 teaspoon vanilla extract
- ▢ 1 cup dark chocolate chips
- ▢ ¼ cup chocolate chips for topping for topping
Instructions
- Preheat oven 200 C / 400 F. Line the 12-hole muffin tin with liners. Place liners in every other hole.
- Place flour, sugar, baking powder and baking soda in a large bowl.
- Whisk to combine.
- Place eggs, milk, yogurt, oil and vanilla extract in another bowl. Whisk until combined.
- Make a well in the middle of the flour mixture. Add egg mixture.
- Whisk until just combined. Do not overmix.
- Fold in 1 cup chocolate chips.
- Rest the batter for 10 minutes.
- Divide batter among the muffin liners. Make sure you fill to the top.
- Top the muffins with extra chocolate chips.
- Bake for about 20-25 minutes or until a skewer inserted to the center of the muffins comes out clean. Start with 7 minutes at 200 C/ 400 F, and then reduce the temperature to 180 C 350F for the remaining time.
- Leave muffins in the tray to cool for 10 minutes before turning on to a wire rack to cool completely.
