Tag: muffins

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 

Bakery Style Carrot Muffins

Bakery Style Carrot Muffins

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

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.
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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 

Oatmeal Banana Muffins with Streusel Topping

Oatmeal Banana Muffins with Streusel Topping

These muffins are a fun take on the classic banana muffins. These oatmeal banana muffins with streusel topping are easy to make and so delicious. Moist, full of banana flavour, and loaded with rolled oats. The muffins are also topped with a brown sugar oat 

Bakery Style Chocolate Chip Muffins

Bakery Style Chocolate Chip Muffins

These bakery style chocolate chip muffins are perfect. They’re fluffy, flavourful, have just the right amount of chocolate, and boast a tall crunchy muffin top.

I love everything about muffins from how easy they are to make and how delicious they all taste,to how they work perfectly as an easy snack. With two toddlers I tend to make a lot of fruit filled muffins but every once in a while I get the craving for a classic chocolate chip muffin.

The secret to perfect muffins is to not over mix. Over mixing will cause the muffins to have a dense texture. So once you no longer see flour streaks stop mixing. This can sometimes be difficult for me because I always bake muffins with my toddlers and mixing is their favourite part of baking. Luckily their mixing is still mostly little jabs into the batter.

What is 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.

How to Make These Muffins

To start pull the milk, sour cream, and eggs out of the fridge about 30 minutes before baking to let them warm to room temperature. If you do not have time to do this or forgot you can warm them up yourself. Heat the milk in the microwave for 20 seconds and the sour cream for 15 seconds. For the eggs, run them under warm water for a few minutes. Having the ingredients at room temperature will allow them to mix easier in the batter.

Preheat your oven to 425F and line you muffin pan with paper liners.

In a large bowl whisk flour, baking soda, baking powder, and salt together.

In a separate bowl whisk together sugar, butter, and oil until well combined. Add the eggs and vanilla and mix well. Stir in the milk and sour cream.

Add wet ingredients into the dry. Use a rubber spatula to mix the ingredients together. Mix just until combined and you no longer see flour streaks. You don’t want to over mix muffins.Fold in 1 & 1/4 cups of the chocolate chips. The batter will be thick.

Divide the batter evenly amongst the 12 muffins tins. Batter should almost reach the top of the muffin liners.

Divide the remaining 1/4 cup of chocolate chips amongst the muffins, adding them on top and gently pressing them into the batter. Sprinkle coarse sugar overtop of the batter as well.

Bake for 5 minutes at 425 F. Then lower oven temperature to 350 F and continue baking for 15 minutes or until a toothpick inserted into the middle of the muffin comes out clean.

Let muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.

Store muffins in an airtight container at room temperature up to 4 days.

More Recipes to Love

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Bakery Style Chocolate Chip 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.

Bakery Style Chocolate Chip Muffins

Jessie M
These bakery style chocolate chip muffins are the best! Delicious, fluffy, and have a crunchy high muffin top. Easy to bake and make a fantastic breakfast or snack.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Servings 12 muffins

Ingredients
  

  • 3 C all purpose flour spooned and levelled
  • 3 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 C white sugar
  • 1/3 C vegetable oil
  • 1/3 C butter melted and cooled to room temperature
  • 2 large eggs at room temperature
  • 1/3 C sour cream at room temperature
  • 1 C milk at room temperature
  • 1 & 1/2 tsp vanilla extract
  • 1 & 1/2 C semi sweet chocolate chips
  • coarse sugar for sprinkling on top

Instructions
 

  • Preheat oven to 425 F and add liners to muffin pans.
  • In a large bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In a separate bowl whisk together sugar, butter, and oil until well combined.
  • Add in eggs and vanilla and mix well.
  • Whisk in the sour cream and milk. Mix until well combined.
  • Add wet ingredients into the dry. Use a rubber spatula to mix the ingredients together. Mix just until combined and you no longer see flour streaks. You don't want to over mix muffins.
  • Fold in 1 & 1/4 cups of the chocolate chips. Keep the remaining 1/4 cup to put on top of the muffins.
  • Divide the batter evenly amongst the 12 muffins tins. Batter should almost reach the top of the muffin liners.
  • Divide the remaining 1/4 cup of chocolate chips amongst the muffins, adding them on top and gently pressing them into the batter. Sprinkle coarse sugar overtop of the batter as well.
  • Bake for 5 minutes at 425 F. Then lower oven temperature to 350 F and continue baking for 15 minutes or until a toothpick inserted into the middle of the muffin comes out clean.
  • Let muffins cool the pan for 5 minutes before moving them to a wire rack to cool completely.
  • Enjoy!

Notes

Store in an airtight container at room temperature up to 4 days.
If you forgot to pull your ingredients out of the fridge to get them to room temperature you can do the following:
For the eggs, run them under warm water for a few minutes.
For the milk, microwave for 25 seconds. 
For the sour cream, microwave for 15 seconds. 
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Bakery Style Gingerbread Muffins

Bakery Style Gingerbread Muffins

These bakery style gingerbread muffins are perfect for getting you into the Christmas season spirit. With molasses, ginger, cinnamon, and cloves baked in, they taste just like gingerbread men in muffin form. Soft, fluffy, and topped with coarse sugar. The bakery style makes them have 

Apple Cinnamon Muffins with Cinnamon Streusel Topping

Apple Cinnamon Muffins with Cinnamon Streusel Topping

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 

Pumpkin Cream Cheese Swirl Muffins

Pumpkin Cream Cheese Swirl Muffins

We bake a lot of muffins. With two toddlers muffins make a great and easy snack. They are also one of our favourite things to bake together. My toddlers love how everything is mixed by hand (not the stand mixer). Since we bake muffins at least once a week it’s nice to change up the recipes. This week we tweaked our Pumpkin Crumb Muffins recipe to make these Pumpkin Cream Cheese Swirl Muffins.

These muffins are delicious, with just the right amount of sweetness and full of pumpkin flavour. The texture is soft and moist, just like a muffin should be. The top has a cheesecake like swirl which is not only tasty but also beautiful!

To make these muffin start preheating your oven to 375 F and lining your muffin tins. In a large bowl whisk flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt together.

In a medium sized bowl mix brown sugar, white sugar, eggs, vegetable oil, milk, and pumpkin puree together. Make sure you are using pumpkin puree and not pumpkin pie filling. Set aside.

Once the wet ingredients are mixed add them into the dry ingredients and fold together with a rubber spatula. Mix just until the flour is blended, you don’t want to over mix. Add batter into 12 lined muffin tins. Fill tins 3/4 full.

Using a handheld mixer or a stand mixer with a whisk attachment on, mix together cream cheese, egg yolk, vanilla, and sugar. Continue whisking until mixture is smooth and creamy.

Scoop out 1 tbsp worth of cream cheese mixture and place on top of each muffin. Use a tooth pick to swirl the batter together.

Bake muffins for 18-22 minutes or until a tooth pick comes out clean. Cool in pans for 5 minutes before moving to a wire rack to cool completely. Since these muffins have cream cheese they do need to be stored in the fridge in an airtight container.

Bake them by yourself or bake them with your kids, either way you will fall in love with these Pumpkin Cream Cheese Swirl Muffins!

Make sure to tag me on Instagram @jessiebakestreats and leave me a review below if you’ve made these muffins. I’d love to hear from you! For more ideas you can follow me on Pinterest.

Pumpkin Cream Cheese Swirl Muffins

Jessie M
Moist and fluffy on the inside, a sweet cream cheese swirl on top, and just the right amount of pumpkin flavour. The perfect pumpkin muffins!
5 from 1 vote
Prep Time 25 mins
Cook Time 20 mins
Servings 12 muffins

Ingredients
  

Muffin Batter

  • 1 & 3/4 C all purpose flour
  • 1 & 1/2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs at room temperature
  • 2/3 C brown sugar
  • 1/3 C white sugar
  • 1/2 C vegetable oil
  • 1 & 1/4 C pumpkin puree
  • 1/4 C milk
  • 1 tsp vanilla extract

Cream Cheese Swirl

  • 8 ounces cream cheese at room temperature
  • 1/4 C white sugar
  • 1 large egg yolk at room temperature
  • 2 tsp vanilla extract

Instructions
 

  • Preheat oven to oven to 375F and line muffin pan with paper liners.

Muffin Batter

  • In a large bowl whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.
  • In a medium sized bowl combine the eggs, brown sugar, white sugar, oil, pumpkin puree, vanilla extract, and milk.
  • Add the wet ingredients into the dry and fold together using a rubber spatula. You want to be careful not to over mix. Once you can no longer see any dry ingredients stop mixing.
  • Add the batter to the muffin tins. Fill each tin about 3/4 full.

Cream Cheese swirl

  • Using a handheld mixer or stand mixer with the whisk attachment on blend cream cheese, white sugar, egg yolk, and vanilla together until smooth and creamy.
  • Add a tbsp of the cream cheese mixture on top of each muffin.
  • Using a toothpick swirl the cream cheese into the pumpkin batter.
  • Bake for 18-22 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Allow muffins to cool for 10 minutes before removing from the pan.
  • Enjoy

Notes

Store in an airtight container in the fridge.
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Pumpkin Crumb Muffins

Pumpkin Crumb Muffins

These Pumpkin Crumb muffins are moist and fluffy on the inside, sweet and crunchy brown sugar crumb on top, and just the right amount of pumpkin flavour. They truly are the perfect pumpkin muffins! Fall is finally almost here and I am so excited to