Tag: brunch

Strawberry Streusel Muffins

Strawberry Streusel Muffins

Strawberry streusel muffins are moist, easy to make, and delicious. A fluffy muffin filled with strawberries and topped with a crumb topping. Muffins topped with a streusel topping are my favourite! These muffins are perfect for spring and summer baking. They’re not overly sweet and 

Toasted Coconut Dutch Baby Pancake

Toasted Coconut Dutch Baby Pancake

This toasted coconut dutch baby pancake is easy to make and so delicious. This toasted coconut pancake is perfect for summer brunch! I love coconut so I thought adding it into a dutch baby pancake would be amazing. Turns out I was right! This dutch 

Bakery Style Coconut Muffins

Bakery Style Coconut Muffins

Bakery style coconut muffins are perfect for summer! Soft and fluffy muffins full of shredded coconut. Bakery style makes them the best muffins!

I don’t know about you but I love coconut treats! If your a coconut fan too these muffins are a must try!

What is a Bakery Style Muffin?

A bakery style muffin is the term given to a muffin when it is cooked using two temperature settings to achieve a high muffin top. To do this start by cooking your muffins at 425 F for five minutes. The high heat causes the top to cook quicker and rise up. After 5 minutes lower the oven temperature to 350 F and cook at the lower heat setting until muffins are fully baked.

bakery style coconut muffins

How to Make Coconut Muffins

Start by preheating your oven to 425 F and line muffin pan with liners.

In a large bowl mix melted butter, sugar, buttermilk, eggs, vanilla extract, and coconut extract together. After all the wet ingredients are well incorporated add in the shredded coconut and mix.

Next, in a different bowl whisk flour, baking powder, baking soda, and salt together. Add the dry ingredients into the wet and use a rubber spatula to fold them into each other. Over mixing leads to dry muffins.

Divide the batter evenly am the muffin tins. Sprinkle some additional shredded coconut on top (optional).

coconut muffin batter

Bake at 425 F for 5 minutes and then reduce the oven temperature to 350 and continue baking for another 13-15 minutes. Muffins are done when a toothpick inserted into the centre comes out clean. Cool muffins in the pan for a few minutes after baking.

bakery style coconut muffins

How to Store the Muffins

Store muffins at room temperature in an airtight container or zip lock bag. If stored properly these muffins keep good for three days.

Don’t Have Coconut Extract

Coconut extract can usually be found at the grocery store in the baking isle. If you don’t have any you can omit it from the recipe, instead just add an extra 1/2 tsp of vanilla extract.

Tips for Baking Perfect Muffins

  • Use room temperature ingredients.
  • Do not over mix the wet and dry ingredients.
  • Measure the flour properly by spooning it into the measuring cup and levelling the top off.
  • Don’t over bake, this will lead to dry muffins.
the best bakery style coconut muffins recipe

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Bakery Style Coconut Muffins!

If you make these muffins you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

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Bakery Style Coconut Muffins

Jessie M
Bakery style coconut muffins are perfect for summer! Soft and fluffy muffins full of shredded coconut. Bakery style makes them the best muffins!
Prep Time 10 mins
Cook Time 19 mins
Servings 12 muffins

Ingredients
  

  • 2 & 1/2 C all purpose flour spooned and levelled to measure
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 C salted butter melted
  • 1 C white sugar
  • 1 C buttermilk at room temperature
  • 1 & 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 2 large eggs at room temperature
  • 1 C sweetened shredded coconut also called coconut flakes

Instructions
 

  • Preheat your oven to 425 F and line muffin pan with liners.
  • In a large bowl mix melted butter, sugar, buttermilk, eggs, vanilla extract, and coconut extract together.
  • Once all the wet ingredients are well incorporated add in the shredded coconut and mix.
  • In a different bowl whisk flour, baking powder, baking soda, and salt together.
  • Add the dry ingredients into the wet and use a rubber spatula to fold them into each other. Once they're combined, stop mixing. Over mixing leads to dry muffins.
  • Divide the batter evenly am the muffin tins. Sprinkle some additional shredded coconut on top (optional).
  • Bake at 425 F for 5 minutes and then reduce the oven temperature to 350 and continue baking for another 13-15 minutes. Muffins are done when a toothpick inserted into the centre comes out clean.
  • Let muffins cool in the pan for a few minutes after baking. Enjoy!

Notes

Store muffins at room temperature in an airtight container up to 3 days.
Keyword bakery style coconut muffins, best brunch recipe, breakfast, coconut, coconut muffin, coconut muffins, how to make bakery style muffins, summer desserts
Chocolate Dutch Baby Pancake

Chocolate Dutch Baby Pancake

This chocolate dutch baby pancake is easy to make and so delicious. A fluffy pancake that can be enjoyed with a variety of toppings. As a mom of two little kids I am all about easy breakfasts. This dutch baby pancake is just that. You 

Strawberry and Cream Cheese Strudel

Strawberry and Cream Cheese Strudel

This strawberry and cream cheese strudel is made up of homemade strawberry sauce and sweetened cream cheese, wrapped up in puff pastry. It’s easy to make, delicious, and perfect for a sweet breakfast! I love eating sweet treats for breakfast and this strudel goes perfectly 

Bakery Style Banana Muffins

Bakery Style Banana Muffins

These Bakery Style Banana Muffins are the best! They’re moist, full of banana flavour, and not too sweet. The bakery style gives these muffins a fluffy texture and the perfect muffin top!

My kids and I make these banana muffins once a month. They are a household favourite and the best way to use up ripe bananas.

What Makes These Banana Muffins Different?

The secret is keeping them simple, no nuts or fancy toppings. For a classic I believe less is best. The other secret is I use 3 and 1/2 large bananas.

I started adding extra bananas in when my toddlers would bake with me. They both like to snack on bananas before we get to mash them. Then one day they didn’t eat any extra and the muffins came out better than ever! Extra moist and had more banana flavour than before.

So now every time we bake banana muffins together I make sure to add some extra.

bakery style banana muffins

What is a Bakery Style Muffin?

A bakery style muffin is the term given to a muffin when it is cooked using two temperature settings to achieve a high muffin top. To do this start by cooking your muffins at 425 F for five minutes. The high heat causes the top to cook quicker and rise up. After 5 minutes lower the oven temperature to 350 F and cook at this lower heat setting until muffins are fully baked.

Baking with Children

If you’re baking with children or toddlers this is a great recipe to do together. There is lots of mashing, mixing, and pouring available for those little hands to help with. If you are baking with kids (toddlers especially) just keep in mind that things will not go perfectly. Spills will happen and messes will be made but I promise it will be fun and a great bonding activity.

How to Make These Banana Muffins

Preheat the oven to 425F and line 11 muffin tins with liners.

In a large bowl mash the bananas until there are no large pieces left.

Mashed bananas

Mix in the sugar. Add the egg and vegetable oil and mix till well combined.

In a second medium sized bowl whisk together flour, baking powder, baking soda, and salt. Add the dry ingredients into the wet ingredients. You want to fold in the dry ingredients and be careful not to over mix (this will result in dry muffins). Once there are no more flour streaks stop mixing.

bakery style banana muffin batter

Fill lined muffin tins with the batter until they are almost full.

bakery style banana muffins batter in muffin pan

Bake for 5 minutes at 425 F. Then lower the oven temperature to 350 F and bake for an additional 15-17 minutes or until a toothpick in centred into the centre comes out clean.

Let muffins cool in the pan for 10 minutes. Enjoy!

bakery style banana muffin

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Bakery Style Banana Muffins!

If you make these muffins you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

More Banana Recipes to Try

Bakery Style Banana Muffins

Jessie M
Bakery Style Banana Muffins are moist, flavourful, and not too sweet. Bakery style gives them a fluffy texture and perfect muffin top.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, dessert, Snack
Cuisine American, Canadian
Servings 11 muffins

Ingredients
  

  • 3 & 1/2 large ripe bananas
  • 3/4 C white sugar
  • 1 egg at room temperature
  • 1/3 C vegetable oil
  • 1 & 1/2 C all purpose flour spooned and levelled
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions
 

  • Preheat oven to 425F and line your muffin pan with 11 liners.
  • In a large bowl mash the bananas until there are no large pieces left.
    3 & 1/2 large ripe bananas
  • Mix in the sugar.
    3/4 C white sugar
  • Add the egg and vegetable oil and mix till combined.
    1 egg, 1/3 C vegetable oil
  • In a second medium sized bowl whisk together flour, baking powder, baking soda, and salt.
    1 & 1/2 C all purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt
  • Add the dry ingredients into the wet ingredients. You want to fold in the dry ingredients and be careful not to over mix (this will result in dry muffins). Once there are no more flour streaks stop mixing.
  • Fill lined muffin tins with the batter until they are almost full.
  • Bake for 5 minutes at 425 F. Then lower the oven temperature to 350 F and bake for an additional 15-17 minutes or until a toothpick in centred into the centre comes out clean.
  • Let muffins cool for a few minutes in the pan before removing.

Notes

Muffins are best eaten on the day they are made. 
You can store them in an airtight container at room temperature up to 3 days.
Keyword bakery style banana muffins, banana, banana muffins, best banana muffin recipe, breakfast, easy banana muffin recipe, how to make bakery style muffins, muffins, snack
Chocolate Cream Cheese Danish

Chocolate Cream Cheese Danish

This chocolate cream cheese danish is easy to make, rich, and delicious. Puff pastry loaded with sweetened cream cheese and chocolate filling. I love using puff pastry! It’s easy to use and makes for stunning breakfasts that are so simple to create. I don’t know 

Raspberry Puff Pastry Hearts

Raspberry Puff Pastry Hearts

Raspberry puff pastry hearts are an easy and delicious treat for a Valentines Day breakfast or any breakfast you want to make special. Puff pastry with a raspberry filling cut into cute hearts and drizzled with icing, what’s not to love! Best of all they