Jumbo Bakery Style Muffins: 3 Secrets to Success

You can bake these blueberry jumbo bakery style muffins with 3 easy secrets to get perfect results every time. Made with an orange streusel topping you’re sure to love.

These blueberry muffins were hands down the best muffins I’ve ever baked. If I’m going to eat a muffin, I want a big jumbo bakery style muffin! And these delivered.

How do I bake jumbo bakery style muffins?

There are a few secrets I’ll share with you so you can create bakery style muffins right in your own kitchen. Sometimes, you just want the bakery to come to you instead of traipsing out on Sunday morning to the corner bakery when all you really want to do is spend the day in your PJs. Ok, maybe NOT ALL day, but at least the better part of your morning.

It’s funny how one can get sucked into the google vortex. Isn’t it? I accidentally came across a blueberry muffin recipe while researching photography terms on the inter webs. While, the photography was so beautiful, I was just as intrigued to actually make the recipe and test it out for myself. So I pinned it and slightly adjusted the recipe to the ingredients I had on hand. I was out of lemons, but had some very sweet oranges in the fruit bin, so I grabbed a couple and got to work.

This blueberry muffin recipe didn’t focus on bakery style muffins. So this post isn’t so much about the recipe as it is about the techniques for getting bakery style muffins at home. The tips will work with any combination or flavor of muffins. But you probably won’t want to pass either recipe up. Just throwing that out there.

I think the best part about this recipe is the streusel crumble on top. I’ve made streusel crumb toppings before but this one was so simple and different from my usual. The orange zest was the perfect complement to the blueberries. Oranges are so in season here right now and before that winds down I want to enjoy all the sweetness of our local oranges.

How Do I Achieve Bakery Style Muffins?:

Frozen blueberries were a great addition to this recipe but you can use either fresh or frozen. A few things you are going to need for bakery style muffins is a big ass (very large) muffin tin. I also made my own muffin wrappers by cutting some parchment paper in even squares (ok, even-ish) and pushing them down into the tin using the bottom of a glass. You can opt to just use regular muffin/cupcake liners or use a nonstick product of your choice to prep the muffin tin.

This should work with any recipe you choose. There really are only a couple of tips and tricks that will give you the ever elusive high dome bakery style muffins you’re seeking. No magic tricks involved. Straight forward and noncomplex.

Secret to Bakery Style Muffins

1. Chill your batter at least 30 minutes or overnight.
2. Fill your liners or muffin tins over the tippy top.
3. Start out baking your muffins on a high temperature and after 8-10 minutes turn your oven down to 350 degrees and finish baking.

That’s it.  By chilling the batter, you are giving it time to relax and absorb all the liquid. This causes the batter to swell and become a thicker consistency. You’re also allowing the gluten to relax and work out any air bubbles that might be trapped.

Starting them out at a higher temperature will give them a rapid rise. The high heat creates a burst of steam that lifts the batter. It’s important you don’t open the oven after you’ve put them in to bake. After the 8 to 10 minute mark you will want to turn the oven temperature down to 350 degrees and finish baking them off. Don’t be tempted to open the oven after the rapid rise or before you turn the temp down to 350. Let them bake at least another 10 minutes before you touch that oven door to begin testing for doneness.

If you feel like the crumb topping is browning before the cupcake is done, after all we have a whole lot of batter in that tin, you can simply tent a piece of tin foil over the muffins.

If this isn’t a beautiful high domed muffin top I don’t know what is. And that crumb coating! The photos don’t really do the actual size of these monster muffins justice. You could easily split one with someone, but why would you?

It’s best to let your muffins cool a bit on a wire rack before ripping into them. They will keep a day or two at room temp covered. I like to keep mine in the refrigerator in a covered plastic container, where they will keep at least a week.

If you want to bake these and freeze them you can do that as well and just grab one and let it come to room temp or reheat on low in the microwave. I wouldn’t freeze them longer than 3 to 4 weeks. But you do you. No one’s judging you for eating a frozen muffin past it’s expiration date.

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Jumbo muffin tin

Jumbo grease proof muffin liners

Silicone Spatula Set

Jumbo Blueberry Bakery Style Muffins Recipe

Recipe by SherriCourse: Breakfast, Snack

Servings

10-12

servings

Prep time

25

minutes

Cooking time

25

minutes

Jumbo bakery style muffins with 3 easy secrets to get perfect results every time. Made with an orange streusel topping you will love

Ingredients

• STEURSEL TOPPING:

• 3 Tablespoons melted salted butter

• 1 cup all purpose flour

• ¼ cup sugar

• zest of one orange

• BLUEBERRY MUFFINS:

• 3 cups all purpose flour

• 1 Tablespoon baking powder

• pinch of salt

• 1 cup sugar

• ½ cup (1 stick) of melted salted butter

• 1 cup plain greek yogurt

• 2 Tablespoons milk

• 2 Tablespoons orange juice (preferably fresher squeezed)

• 2 eggs room temperature

• 1½ teaspoons vanilla

• 2 cups fresh or frozen blueberries

Directions

• FOR THE TOPPING
• In small bowl add flour, sugar and zest of one whole orange.
• Melt butter and add to flour mixture and combine well with a fork.
• Cover and set aside in refrigerator.
• FOR BLUEBERRY MUFFINS:
• Start with dry ingredients:
• In a large bowl add the flour, baking powder, sugar, and pinch of salt. Whisk well.
• In a glass measuring cup or bowl melt the stick of butter.
• To the butter add the greek yogurt, milk, orange juice, eggs, and vanilla. Mix well.
• Add ⅓ of the wet ingredients to dry ingredients. Mix gently.
• Repeat two more times with ⅓ of wet ingredients.
• Gently fold in blueberries.
• Cover and place in refrigerator for at least 30 minutes or overnight.
• WHEN READY TO BAKE:
• Preheat oven to 425 degrees.
• Prepare muffin tin accordingly (i.e.. muffin liners, or nonstick product of choice)
• If using parchment paper make sure to butter or spray with nonstick before placing in muffin tin.
• Use a glass to help push the paper down in the tin to form the liner.
• Remove batter and fill muffins liners or individual tin over the top.
• Top with generous amount of orange streusel crump topping.
• Place in upper third of oven and bake for 10 minutes at 425 degrees. Do not open oven at this point.
• After 10 minutes, without opening oven, turn temperature down to 350 degrees and bake until a toothpick comes out clean.
• If you feel your topping is browning too fast, you can tent the top of your pan with tin foil.

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