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 …
Bakery style carrot muffins are delicious, has a big and crunchy muffin top, full of carrots, and moist. This easy recipe makes the best carrot muffins. WHAT IS BAKERY STYLE MUFFIN? A bakery style muffin is the term given to a muffin when it is …
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!
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.
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).
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.
Store muffins at room temperature in an airtight container or zip lock bag. If stored properly these muffins keep good for three days.
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.
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.
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 …
These apple cinnamon muffins with cinnamon streusel topping are moist, fluffy, full of apple flavour and topped with a crunchy cinnamon streusel. This Fall my toddlers and I have been baking a lot of pumpkin treats. I wanted to switch it up and use another …
I don’t know about you but I love any dessert that has a crumb/streusel topping. These peach crumb muffins are moist, delicious, and have a perfect sweet crunchy top.
I’ve made these muffins with both fresh and canned peaches and they turn out great either way. They definitely need to be on your summer baking list, but you can enjoy them all year long!
My toddlers are not huge fans of peaches. However, every time we bake these I keep the bowl of cut peaches close by and they will snack on them as we bake. This recipe is great for baking with younger children because it involves lots of pouring and stirring. My toddlers were doing really well adding the crumb mixture on top of the muffins until they tasted it. After that any crumb mixture they scooped up went right into their mouths.
Start by preheating your oven to 425 F and lining your muffin pan with 10 liners.
In a large bowl whisk together flour, white sugar, baking powder, and salt. Set 1/2 C of peaches aside and mix remaining peaches into the bowl.
Add in the milk, egg, and vegetable oil. Mix just until flour streaks are gone, be careful not to over mix.
Fill muff tins 3/4 full and top with the reserved peaches.
In a medium size bowl whisk together flour, sugar, and cinnamon. Using a fork, pastry cutter, or you fingers blend in the cold butter until it form a crumb texture. Add the crumb topping to each of the muffins.
Bake at 425 F for 5 minutes. Then reduce oven heat to 350 F and continue baking for 15-18 minutes or until a toothpick inserted into the centre of the muffin comes out clean. Let muffins cool fully before enjoying.
I have made this recipe with both canned and fresh peaches and it works great using either!
These muffins are best eaten on the day you bake them. After that the crumb topping becomes moist and no longer crunchy. You can store these muffins at room temperature for up to two days.
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Peach Crumb 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.
The best and easiest banana chocolate chip muffins! These bakery style muffins are moist, delicious, and just the right amount of chocolate chips. WHAT IS A BAKERY STYLE MUFFIN? A bakery style muffin is the term given to a muffin when it is cooked using …